Description
This recipe guides you through making sourdough bagels from scratch, offering a unique tangy flavor, chewy texture, and golden crust, perfect for both beginners and experienced bakers.
Ingredients
Scale
- 1 cup (200g) active sourdough starter
- 4 cups (500g) bread flour
- 1 ½ teaspoons salt
- 1 ¼ cups (300ml) water
- 1 tablespoon barley malt syrup or honey
- Optional Toppings: Seeds, onion flakes, herbs, etc.
Instructions
- Prepare sourdough starter: Feed your starter 8-12 hours before beginning.
- Mix the dough: Combine starter, water, and sweetener. Add flour and salt, mix until a shaggy dough forms.
- Knead: Knead for 8-10 minutes, until smooth and elastic.
- Rest the dough: Cover and rest at room temperature for 4-6 hours.
- Shape the bagels: Divide dough into equal portions, shape into rings.
- Proof: Place on a baking sheet, cover, and refrigerate for 12-24 hours.
- Boil: Bring water to a boil with sweetener, boil each bagel for 1 minute per side.
- Bake: Preheat oven to 425°F (220°C), bake for 20-25 minutes until golden brown.
Notes
- Ensure the sourdough starter is active and bubbly before use.
- Use high-protein bread flour for best results.
- Proper proofing is critical to texture; use the poke test.
- Prep Time: 20-30 minutes
- Cook Time: 20-25 minutes
- Category: Bread, Baking, Breakfast
- Method: Baking
- Cuisine: American/International
Nutrition
- Serving Size: 1 bagel
- Calories: 250-350 kcal
- Sugar: 5-10g
- Sodium: 300-400mg
- Fat: 1-3g
- Carbohydrates: 50-60g
- Fiber: 3-5g
- Protein: 8-10g
Keywords: sourdough, bagels, homemade, bread, baking, fermentation, breakfast, chewy, tangy, artisan