Homemade Sourdough Bagels: A Step By Step Guide

ByKirsten
There’s nothing quite like waking up to the aroma of freshly baked sourdough bagels. Making them at home is not only satisfying but also surprisingly easy. Follow this step-by-step guide to enjoy warm, chewy, and delicious sourdough bagels any day of the week.

Ingredients:

  • ½ cup active sourdough starter
  • 1 cup water
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 2 to 2½ cups bread flour

Preparation:

Before you begin mixing the dough, ensure your sourdough starter is well-fed and active. If your starter has been in the fridge, take it out and feed it several hours before you start to get it bubbly and ready to use.

Mixing the Dough:

  1. In a bowl, combine your active sourdough starter, water, and honey.
  2. Gradually add the flour, about half a cup at a time, until a soft dough forms.

Stretch and Fold:

  1. Perform a series of 4 stretch and folds every 30 minutes over a 2-hour period.
  2. After the final stretch and fold, cover the dough with a damp wet towel.

Fermentation:

  1. Cover your dough with a damp wet towel and place it in the fridge for 8 to 12 hours. This cold fermentation allows the flavors to develop, giving your bagels that delicious sourdough tang.

Shaping the Bagels:

  1. Once your dough is out of the fridge, divide it into 8 equal pieces.
  2. Roll each piece into a smooth ball and poke a hole in the middle with your finger. Gently stretch the hole to widen it and shape it into a classic bagel.

Final Rise:

  1. Cover your shaped bagels with a wet towel and let them rise in a warm spot for 1-4 hours, or until they’re nice and puffy.

Boiling and Baking:

  1. Preheat your oven to 375 F
  2. In a large pot, bring water to a boil and add 1 tablespoon of baking soda and 1 tablespoon of sugar. This step helps give your bagels their shiny, golden crust.
  3. Gently add your bagels to the boiling water using a slotted spoon and boil for one minute. Flip them over and boil for another 30-60 seconds.
  4. Transfer the boiled bagels to a cooling rack to allow excess water to drip off.
  5. If desired, dip your bagels into your favorite toppings, like sesame seeds or everything bagel seasoning.
  6. Place your bagels on a parchment-lined baking sheet and bake for 20-25 minutes, or until they’re beautifully golden on top.

Enjoy the Fruits of Your Labor:

Once your homemade sourdough bagels emerge from the oven, let them cool for a few minutes before slicing into their chewy goodness. Whether you prefer yours toasted and slathered with cream cheese or piled high with your favorite toppings, these bagels are sure to satisfy your cravings and make every morning feel like a special occasion.

Share the Love:

While these sourdough bagels require a bit of time and effort, the reward is in every delicious bite. Mornings filled with the warmth and flavor of homemade bagels are mornings well spent. Happy baking! 🥯✨

Why Sourdough Bagels?

Sourdough bagels not only taste amazing but are also better for you compared to store-bought varieties. Making these bagels easier to digest without the bloated feeling!

Tips for Success:

  • Active Starter: Ensure your starter is active and bubbly for the best results.
  • Temperature: A warm environment helps your dough rise more effectively.
  • Flour: Experiment with different flours for added flavor and texture. Check out my Honey Whole Wheat Bagels recipe to try!

Perfect for Any Meal:

These bagels are incredibly versatile. The chewy bagels hold up well to hearty fillings, making them perfect for sandwiches also! Happy baking