These Homemade Sourdough Bagels are everything a bagel should be: chewy, golden, and packed with that delicious tang only a good sourdough starter can bring. With a perfect crust on the outside and a soft, airy center, these bagels are ideal for toasting and topping with your favorite spreads. Making them with sourdough not only enhances flavor but also brings beneficial probiotics and a naturally leavened rise. Whether you enjoy them plain, seeded, or loaded with everything seasoning, these bagels are sure to become a breakfast favorite!
Ingredients
1 cup (240g) Active Sourdough Starter (fed and bubbly)
1 cup (240ml) Warm Water
1 Tablespoon Sugar or Maple Syrup
2 tsp Salt
3 ½ cups (420g) Bread Flour (or All-Purpose Flour)
Optional:Â 1/2 tsp Baking Powder (for a touch more lift)
For Boiling:
1-2 Tablespoons Baking Soda
1 Tablespoon Barley Malt Syrup or Maple Syrup (optional, for added flavor and golden color)
Toppings (Optional):
Sesame Seeds, Poppy Seeds, Everything Bagel Seasoning, or Coarse Salt
Instructions
In a large bowl, combine the sourdough starter and warm water until smooth.
Add the sugar (or maple syrup), salt, and baking powder (if using), then gradually mix in the flour until a shaggy dough forms.
Knead the dough by hand or in a stand mixer for about 8-10 minutes, until it’s smooth and elastic.
Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-6 hours, or until it’s doubled in size.
Divide the dough into 8 equal portions for standard bagels (or 12 for mini bagels).
Roll each piece into a ball, poke a hole in the center with your thumb, and gently stretch to shape each bagel.
Place the shaped bagels on a parchment-lined baking sheet. Cover and let them rest for about 1-2 hours, or until they look puffed up.
Preheat your oven to 425°F (220°C).
Bring a large pot of water to a boil, adding the baking soda and barley malt syrup or brown sugar (optional).
To prevent the bagels from sticking to your hand when transferring them to the pot, add a little oil to your hands. Boil each bagel for about 30 seconds then remove and place back on the parchment-lined baking sheet.
While the bagels are still damp, sprinkle with your choice of toppings.
Bake for 20-25 minutes, or until they turn golden brown.
Allow bagels to cool on a wire rack before slicing and serving.
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