Sourdough bagels are a delicious fusion of tangy flavor and chewy texture. Whether you’re new to baking or an experienced baker, this sourdough bagel recipe will guide you step-by-step through the process of making the perfect homemade sourdough bagels. By using a sourdough starter, you create bagels that are not only tastier but healthier too. Let’s dive into this comprehensive guide on making chewy sourdough bagels from scratch.
Why This Sourdough Bagel Recipe Is the Best for Chewy Bagels
What sets this sourdough bagel recipe apart from others? The secret lies in the slow fermentation process that builds flavor and texture. With the use of a sourdough starter, your bagels will have a complex tangy flavor, while boiling before baking gives them that perfect chewy crust. These homemade sourdough bagels will rival anything you can buy at a bagel shop.
For more information on maintaining your sourdough starter, check out this guide.
Key Ingredients for Your Sourdough Bagel Recipe
The Essential Ingredients for Easy Sourdough Bagels
To make this easy sourdough bagel recipe, you will need:
- 1 cup active sourdough starter
- 1 ¼ cups lukewarm water
- 4 cups bread flour (you can also use a mix of bread flour and whole wheat flour)
- 1 tablespoon honey (or sugar)
- 1 ½ teaspoons kosher salt
These ingredients are all you need to make chewy and flavorful sourdough bagels at home.
Popular Toppings for Homemade Sourdough Bagels
Toppings can take your homemade sourdough bagels to the next level. Here are some delicious options to consider:
- Everything bagel seasoning (a mix of sesame seeds, poppy seeds, garlic, onion, and salt)
- Sesame seeds
- Poppy seeds
- Coarse sea salt
- Cinnamon and sugar (for a sweet option)
Step-by-Step Guide to the Best Sourdough Bagel Recipe
Preparing Your Active Sourdough Starter for Chewy Bagels
A well-fed sourdough starter is key to making this sourdough bagel recipe. Feed your starter 4-8 hours before starting the dough to ensure it’s bubbly and active. This will help your bagels rise and give them that signature tangy flavor. If you’re new to sourdough, here’s a helpful starter maintenance guide.
Mixing the Dough for Your Sourdough Bagel Recipe
Combine the following ingredients to make the dough for your chewy sourdough bagels:
- 1 cup sourdough starter
- 1 ¼ cups lukewarm water
- 1 tablespoon honey (or sugar)
- 4 cups bread flour
- 1 ½ teaspoons kosher salt
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Proper kneading is critical for developing gluten, which gives the bagels their chewy texture. If the dough is too sticky, add more flour. If it’s too dry, add a bit of water to reach the right consistency for your homemade sourdough bagels.
Bulk Fermentation for Easy Sourdough Bagels
Once your dough is kneaded, cover it and allow it to ferment at room temperature for 6-12 hours (overnight is ideal). This slow fermentation process is crucial for flavor development and the texture of your sourdough bagels. The dough should double in size during this time.
Shaping and Boiling Your Homemade Sourdough Bagels
How to Shape Bagels for Your Sourdough Bagel Recipe
After fermentation, divide the dough into 8-10 equal portions. Roll each piece into a ball and poke your thumb through the center to form the classic bagel shape. Stretch the hole gently so it stays open during boiling and baking. Shaping your sourdough bagels correctly ensures even baking and perfect chewiness.
Why Boiling is Important for Chewy Sourdough Bagels
Boiling your bagels is key to getting that classic chewy crust that sourdough bagels are known for. Bring a large pot of water to a boil and add 1 tablespoon of honey or barley malt syrup for a golden-brown finish. Boil each bagel for about 1 minute per side. This step helps the bagels maintain their shape and creates the chewy exterior that makes this sourdough bagel recipe special.
Baking Your Sourdough Bagels to Perfection
Ideal Oven Settings for Chewy Sourdough Bagels
Preheat your oven to 425°F (220°C). After boiling, place the bagels on a parchment-lined baking sheet. Bake for 20-25 minutes until they are deep golden brown. The high oven temperature helps to crisp the crust while keeping the inside chewy and flavorful. For an extra crispy crust, you can place a small dish of water in the oven to create steam while your sourdough bagels bake.
Troubleshooting Common Issues with Sourdough Bagel Recipes
Why Are My Sourdough Bagels Dense?
If your sourdough bagels are turning out dense, it may be due to under-fermentation or improper kneading. Be sure to allow the dough to rise fully during fermentation, and knead it well to develop the gluten needed for a chewy texture.
How to Fix Flat Sourdough Bagels
Flat bagels can be caused by over-proofing or boiling for too long. Ensure your bagels don’t rise for too long after shaping, and limit boiling to 1 minute per side. This will give your homemade sourdough bagels the perfect lift and structure.
Delicious Serving Suggestions for Homemade Sourdough Bagels
Perfect Pairings for Your Chewy Sourdough Bagels
Now that your sourdough bagels are baked to perfection, it’s time to enjoy them! Here are some serving ideas:
- Serve with cream cheese and smoked salmon for a classic pairing.
- Make a hearty breakfast sandwich with eggs, bacon, and cheese.
- Spread with butter, honey, or jam for a sweet treat.
You can also pair your sourdough bagels with other savory dishes, such as egg roll in a bowl, for a balanced and delicious meal.
Storing and Freezing Your Easy Sourdough Bagels
How to Store and Freeze Sourdough Bagels for Later
To keep your homemade sourdough bagels fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like to enjoy them later, freeze them in a resealable bag. When ready to eat, thaw and toast them for a crispy, chewy texture.
FAQs for This Sourdough Bagel Recipe
Are sourdough bagels healthier than regular bagels?
Yes, sourdough bagels are generally healthier than regular bagels due to the natural fermentation process, which makes them easier to digest and lowers the glycemic index. Learn more about the health benefits of sourdough.
Why are my sourdough bagels chewy?
The chewiness of sourdough bagels is a result of using high-protein bread flour, boiling the bagels before baking, and fermenting the dough slowly to develop gluten.
Is sourdough bread less fattening than other bread?
Sourdough bread has a lower glycemic index than most other breads, meaning it causes a slower rise in blood sugar levels. Additionally, it tends to be more filling, which can help with portion control.
When should I add toppings to my sourdough bagels?
Toppings like everything bagel seasoning should be added right after boiling and before baking. The moisture from boiling helps the toppings stick to the bagels and stay intact during baking.
Making this sourdough bagel recipe at home is not only satisfying but also allows you to customize your bagels exactly how you like them. Once you’ve mastered this recipe, try experimenting with different toppings or fillings. For a delicious brunch idea, serve your bagels with this easy smoked salmon recipe. You can also make use of any leftover starter with these sourdough discard recipes.