Sourdough Bagel Recipe
SOURDOUGH BAGELS
Sourdough bagels are a delightful twist on the traditional bagel, offering a tangy flavour and chewy texture that’s hard to resist. Trying a sourdough bagel recipe for the first time can seem daunting, but with the right sourdough bagel recipe and techniques, you can create the best sourdough bagels in the world right in your own kitchen. This detailed sourdough bagel recipe will walk you through every step of the process, ensuring your sourdough bagels are delicious and perfect every time.
Detailed Sourdough Bagel Recipe
Delicious Toppings for your Sourdough Bagels
How to store your Sourdough Bagels
Sourdough Bagel Recipe
SOURDOUGH BAGEL RECIPE
Ingredients
For the Sourdough Starter:
- 100g active sourdough starter
- 100g water
- 100g bread flour
For the Dough:
- 500g bread flour
- 250g water
- 150g sourdough starter (fed and active)
- 20g honey
- 10g salt
- 5g diastatic malt powder (optional, for better crust and color)
For Boiling:
- 2 litres of water
- 20g baking soda
- 20g honey
Toppings (optional):
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt
Equipment
- Mixing bowls
- Digital scale
- Bench scraper
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon
- Cooling rack
Sourdough Bagel Recipe
Instructions
Step 1: Prepare the Sourdough Starter
To start your sourdough bagel recipe, ensure your sourdough starter is active and bubbly. Feed it with equal parts of flour and water (100g each) and let it sit at room temperature for 4-6 hours or until it has doubled in size and is bubbly.
Step 2: Mix the Dough
Combine Ingredients: In a large mixing bowl, combine 500g bread flour, 250g water, 150g active sourdough starter, 20g honey, and 5g diastatic malt powder (if using). Mix until all the ingredients are well incorporated. The dough will be shaggy and sticky at this stage.
Autolyse: Cover the bowl with a damp cloth and let the dough rest for 30 minutes. This process, in the sourdough bagel recipe, known as autolyse, allows the flour to hydrate and the gluten to start developing.
Add Salt: After the autolyse, sprinkle 10g salt over the dough. Knead the dough by hand or using a stand mixer with a dough hook attachment until the salt is fully incorporated and the dough becomes smooth and elastic. This should take about 10 minutes.
Step 3: Bulk Fermentation
First Rise: Transfer the dough to a clean, lightly oiled bowl. Cover it with a damp cloth and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
Cold Fermentation: For the best flavour and texture, transfer the dough to the refrigerator and let it ferment overnight (8-12 hours). This slow fermentation process will develop the tangy flavour characteristic of sourdough.
Step 4: Shape the Bagels
Divide the Dough: Once the dough has completed its cold fermentation, transfer it to a lightly floured surface. Use a bench scraper to divide the dough into 8 equal pieces, each weighing approximately 100g.
Shape the Bagels: To shape each bagel, roll a piece of dough into a ball. Poke your thumb through the centre of the ball to create a hole, then gently stretch the dough until the hole is about 1.5 inches in diameter. Repeat with the remaining pieces of dough.
Second Rise: Place the shaped bagels on a baking sheet lined with parchment paper. Cover them with a damp cloth and let them rest at room temperature for 1-2 hours, or until they have puffed up slightly.
Step 5: Boil the Bagels
Prepare the Boiling Water: In a large pot, bring 2 litres of water to a boil. Add 20g baking soda and 20g honey to the boiling water. The baking soda will help create a chewy crust, while the honey adds a slight sweetness.
Boil the Bagels: Preheat your oven to 220°C (425°F). Carefully add 2-3 bagels to the boiling water, making sure not to overcrowd the pot. Boil each bagel for 1 minute on each side, then use a slotted spoon to transfer them back to the parchment-lined baking sheet. Repeat with the remaining bagels.
Step 6: Add Toppings and Bake
Add Toppings: If desired, sprinkle your favourite toppings (sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt) over the boiled bagels while they are still wet. This will help the toppings adhere to the surface.
Bake: Place the baking sheet in the preheated oven and bake the bagels for 20-25 minutes, or until they are golden brown and have a crispy crust.
Cool: Transfer the baked bagels to a cooling rack and let them cool completely before slicing and serving.
Step 7: Enjoy Your Sourdough Bagel Recipe
You have completed your sourdough bagel recipe and your homemade sourdough bagels are now ready to enjoy!
SOURDOUGH BAGEL RECIPE TOPPINGS:
- Butter, Spinach, roasted cherry tomatoes, feta cheese crumbled and Turmeric & Ginger Superkraut.
- Turmeric and coriander spiced hummus and Turmeric & Ginger Superkraut.
- Sliced avocado, sliced strawberry and Firekraut.
- Cream cheese, sliced cucumber, sliced radish, pomegranate seeds and Supergreens Superkraut.
- Mashed avocado, sliced cherry tomatoes and Firekraut.
- Cream cheese, rocket leaves, sliced cucumber and Supergreens Superkraut.
Sourdough Bagel Recipe Tips for Success
Active Sourdough Starter: Ensure your sourdough starter is active and bubbly before using it in the dough. This is crucial for proper fermentation and rise.
Proper Fermentation: Allow enough time for both bulk and cold fermentation. This slow process develops the best flavour and texture.
Accurate Measurements: Use a digital scale for accurate measurements, especially for the flour and water, to ensure consistency.
Temperature Control: Maintain consistent temperatures during fermentation and proofing to achieve optimal results.
Boiling: Boiling the bagels in baking soda and honey water is essential for achieving the characteristic chewy crust.
The Science Behind the Sourdough Bagel Recipe
Sourdough bagels are unique due to the natural fermentation process involving wild yeast and lactic acid bacteria. This process, in the sourdough bagel recipe, not only gives the bagels their distinct tangy flavour but also contributes to their nutritional benefits.
Nutritional Benefits
- Digestibility: The fermentation process, in this sourdough bagel recipe, breaks down gluten and phytic acid, making the bagels easier to digest and enhancing nutrient absorption.
- Probiotics: The lactic acid bacteria in sourdough starter can have probiotic properties, promoting gut health.
- Lower Glycemic Index: Sourdough fermentation can lower the glycemic index of the bagels, leading to a slower rise in blood sugar levels.
Flavour Development
The long fermentation time, in this sourdough bagel recipe, allows for the development of complex flavours. The wild yeast and lactic acid bacteria produce various compounds that contribute to the tangy and slightly sour taste, making sourdough bagels more flavourful compared to their commercial counterparts.
Conclusion
Making the best sourdough bagel recipe in the world at home is a rewarding and delicious endeavour. By following this detailed sourdough bagel recipe and understanding the importance of each step, you can create bagels that are not only flavourful and chewy but also packed with the nutritional benefits of natural fermentation. Good Nude Food’s commitment to quality and traditional methods ensures that our sourdough bagel recipe stands out in flavour, texture, and health benefits.
So why not give this sourdough bagel recipe a try and experience the joy of homemade sourdough bagels. Your taste buds and your gut will thank you!
The Author: Evonne Morrison
Evonne Morrison is a dedicated fermented food expert and small business owner. After experiencing her own issues with gut health, she is passionate about creating foods which improve the gut health of her customers.
1. Why is my sourdough starter not bubbly and active?
Answer: A sourdough starter might not be bubbly and active for several reasons:
- Feeding Schedule: Ensure you are feeding it regularly with equal parts of flour and water.
- Temperature: Keep it in a warm environment (70-75°F or 21-24°C) as cooler temperatures can slow down fermentation.
- Flour Quality: Use high-quality, unbleached flour as it contains more nutrients that feed the yeast.
- Hydration: Ensure the starter is not too thick or too runny; it should have a batter-like consistency.
2. How do I know if my dough has fermented enough during bulk fermentation?
Answer: The dough is ready when it has visibly expanded and looks bubbly on the surface. Typically, it should double in size. You can also perform the "poke test" by gently poking the dough; if the indentation slowly springs back, it’s ready for the next step. The bulk fermentation time can vary based on the ambient temperature, taking around 4-6 hours at room temperature and an additional 8-12 hours in the refrigerator for cold fermentation.
3. Why do my bagels fall flat after boiling?
Answer: Bagels can fall flat for several reasons:
- Overproofing: If the bagels are overproofed during the second rise, they might collapse when boiled. Ensure they are just slightly puffed before boiling.
- Water Temperature: Boil the water at a rolling boil. If the water is too hot or too cool, it can affect the bagels’ structure.
- Handling: Handle the dough gently to avoid deflating it when transferring from the second rise to the boiling water.
4. What is the purpose of adding baking soda and honey to the boiling water?
Answer: Adding baking soda to the boiling water increases its alkalinity, which helps to create the characteristic chewy crust of bagels. The honey adds a slight sweetness and helps in browning. Together, they contribute to the bagels’ unique texture and flavor.
5. How can I make my sourdough bagels chewier?
Answer: To make your sourdough bagels chewier:
- High-Protein Flour: Use bread flour, which has a higher protein content, to develop more gluten.
- Kneading: Knead the dough thoroughly to develop gluten.
- Boiling: Ensure you boil the bagels in water with baking soda, which helps create a chewy crust.
- Long Fermentation: Allowing for a longer fermentation process can enhance the chewiness.
6. Why do my bagels not have a shiny crust?
Answer: A shiny crust is typically achieved by boiling the bagels before baking. Here are some tips:
- Boiling Time: Ensure you boil the bagels for 1-2 minutes on each side.
- Baking Soda: Adding baking soda to the boiling water helps create a shiny, chewy crust.
- Egg Wash: Optionally, you can brush the bagels with an egg wash before baking for extra shine.
7. Can I add flavours or mix-ins to the sourdough bagel dough?
Answer: Yes, you can customise your sourdough bagels with various flavours and mix-ins:
- Herbs and Spices: Add dried herbs or spices directly to the dough during mixing.
- Sweet Add-ins: Incorporate ingredients like raisins, cinnamon, or dried cranberries.
- Savory Add-ins: Mix in items like chopped olives, sun-dried tomatoes, or grated cheese.
- Seeds and Nuts: Add seeds like sesame, poppy, or sunflower seeds, and nuts for extra texture.
8. Why do my bagels have large holes in the crumb?
Answer: Large holes in the crumb can be caused by:
- Improper Shaping: Ensure you shape the bagels tightly to avoid large air pockets.
- Overproofing: Overproofing can cause irregular holes. Make sure the second rise is just enough to slightly puff the dough.
- Kneading: Knead the dough adequately to develop a strong gluten network, which helps in creating a more even crumb structure.
9. How can I store my sourdough bagels to keep them fresh?
Answer: To keep your sourdough bagels fresh:
- Room Temperature: Store bagels in a paper bag or bread box at room temperature for up to 2 days.
- Freezing: For longer storage, slice the bagels and place them in a resealable plastic bag, removing as much air as possible. Freeze for up to 3 months.
- Reheating: Thaw frozen bagels at room temperature, then toast or warm them in the oven at 350°F (175°C) for about 10 minutes before serving.
10. Can I freeze the bagels, and how should I reheat them?
Answer: Yes, you can freeze sourdough bagels. Here’s how:
- Freezing: Once the bagels have completely cooled, slice them in half and place them in a resealable plastic bag, removing as much air as possible. Freeze for up to 3 months.
- Reheating: To reheat, let the bagels thaw at room temperature. You can then toast them directly from the freezer if you prefer a crisp texture or briefly bake them in a preheated oven at 350°F (175°C) for about 10 minutes until they are warmed through.
