Sourdough Bagels
These Sourdough Bagels are chewy and so delicious! They are everything you love about bagels, but they are leavened with active sourdough starter for a natural rise, easier digestion and signature sourdough flavor.
Servings: 12 Bagels
Equipment
Ingredients
- 750 grams bread flour 5 ¼ cups
- 150 grams starter ½ cup + 2 Tablespoons
- 400 grams water 1 ¾ cups
- 15 grams sugar 1 tablespoon
- 15 grams salt 2 ½ teaspoons
- Optional toppings
- 14 grams baking soda added to boiling water 1 Tablespoon
Instructions
- Knead all ingredients together (except the baking soda) for about 20 mins in a stand mixer or by hand. Dough should be able to pass the windowpane test meaning when the dough is stretched out thin you can see light through without it tearing. The dough should feel soft and pliable.750 grams bread flour, 150 grams starter, 400 grams water, 15 grams sugar, 15 grams salt
- Transfer to a large bowl and let rise on the counter covered overnight until doubled in size. This will take about 8-10 hours depending on the temperature of your house.
- Once doubled punched down the dough and divide into 12 equal sections. I like to use a bench scraper for this.
- Taking one section at a time form each into a ball by pulling the sides to the middle of the dough and then flipping it over and with a hand in cupping shape rotate the dough ball a few times in a circle. Repeat with the remaining 11.
- Poke a hole in the middle of the dough and then using both pointer fingers rotate your fingers around each other making a hole in the middle of the dough.
- Place the bagels on a silicone baking mat (preferred method) or a lightly greased parchment paper.
- Cover with a slightly damp tea towel and let rise for another 30 mins to an hour to get puffy.
- Boil water and then add 1 Tablespoon baking soda. Add a few bagels at a time boiling them for about 1 min each side. 14 grams baking soda added to boiling water
- Place back on the silicone baking mats and add seasonings and cheeses of choice to the tops.
- Bake at 425℉ for 18-20 mins until lightly browned
Notes
Topping ideas:
- Shredded Cheese -You can use any type of cheese you like, but I love cheddar, pepper jack, or colby cheese. Sprinkle the shredded cheese on top of the bagel.
- Everything But the Bagel Seasoning– To easily get the seasoning all over the bagel I like to pour some seasoning on a plate and dip the boiled bagel into the seasoning. This gives the bagel an even coat.
- Jalapeno & cheddar cheese – Sprinkle the cheese and set the jalapeno slices on top of the bagel. I prefer to use pickled jalapenos but fresh works too.
- Cinnamon and sugar – Using the same technique as the seasoning above, add the cinnamon and sugar to a plate and then dip the top of the boiled bagel into the cinnamon and sugar mixture.
Tips for success:
- Use a silicone baking mat to proof the bagels on. The dough does not stick to the mat, unlike what sometimes happens with parchment paper. In a pinch, you can use parchment paper but it is not my favorite option.
- Find a warm spot to proof the dough overnight. You want to make sure the dough is airy and doubled in size before moving forward.
- Knead the dough until it passes the windowpane test. This ensures proper gluten development in the dough.
- Use your sourdough starter at peak. Using a bubbly and active starter will set you up for success and help your dough to rise.
Nutrition
Serving: 1bagel | Calories: 242kcal | Carbohydrates: 49g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 488mg | Potassium: 63mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Calcium: 11mg | Iron: 1mg
