Introducing our Sourdough Bagels – a delicious twist on the classic favorite. These bagels offer the tangy goodness of sourdough, combined with the satisfying chewiness of traditional bagels. Whether you're spreading cream cheese, layering on your favorite toppings, or enjoying them plain, our Sourdough Bagels with their airy crumb provide an the perfect way to spruce up your everyday breakfast! They're delightfully chewy on the outside, with a tender, air crumb inside. The Sourdough starter's natural acidity provides a subtle tanginess that complements the bagel's inherent richness. The longer fermentation process also contributes to a deeper, more complex flavor profile. My girls love waking up to these Sourdough bagels as their everyday breakfast!
Ingredients:
Levain:
25g active sourdough starter
42g bread flour
8g whole grain flour
50 g water
Main Dough:
500g strong bread flour (90%)
100g levain (20%)
10 g sea salt (2%)
265g water (53%-55%)
20 g honey
Boiling :
1 gallon of water
1 tbsp baking soda
1 tbsp barley syrup
Seasonings Options:
Everything bagel seasoning
Sesame seeds
jalapeno slices and shredded cheddar
Step By Step Instructions:
Step 1: Prepare the Levain
Start by mixing the ingredients for the levain around 4-5 hours before you make the main dough. Cover the mixture and let it sit in a warm spot until it doubles or even triples in size, and becomes bubbly. You can do this in the morning, around 7 am.
Step 2: Main Dough
In a stand mixer, combine all the ingredients for the main dough. Mix until the dough comes together into a smooth ball. Place this ball in a lightly oiled bowl and cover it.
Let it sit at room temperature for 3-4 hours to rise. During this time, perform 2 coil folds or stretch-and-fold motions every hour.
Step 3: Shaping
Place the dough on a lightly floured surface. Divide it into 10 pieces, each weighing around 115g. Shape each piece into a tight, seamless ball. Cover them and let them rest for 15-30 minutes.
Step 4: Shaping and Baking
Prepare a baking sheet lined with parchment paper and dust it generously with semolina flour. Take one dough ball at a time, and using your finger, poke a hole through the center. Slowly stretch the hole, forming the bagel shape. Place these shaped bagels on the baking sheet and cover them. Leave them at room temperature for 1-2 hours until they're proofed. Then, place the shaped bagels in the refrigerator overnight.
The next morning, put a pot with about 1 gallon of water to boil. Add baking soda and barley syrup to the boiling water. Also, preheat your oven to 425°F (220°C). Boil the bagels straight from the fridge, 2-3 at
a time, for about 45 seconds to 1 minute on each side, depending on your preferred
chewiness.
Transfer the boiled bagels to a wire rack for a few seconds, then place them back on a baking tray lined with parchment paper. Sprinkle your favorite toppings on them – I used everything bagel seasoning, sesame seeds, and jalapeno slices and shredded cheddar.
Bake the bagels for 18-20 minutes until they're nicely golden. Once baked, enjoy them toasted and spread with cream cheese – a delicious treat to start your day!
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