It can get busy quickly in this house with my four little people running around. So when I find a recipe that is not only easy but filling as well, I’m all in. That’s what this recipe is, easy! Don’t be intimidated by the added step of boiling them, anyone can make them.
When I first began my sourdough journey bagels were the first new recipe to try on my list. Immediately following that sandwich bread, of course! These bagels aren’t just great for breakfast, but we throw them on the plate for sandwiches as well. The options with these are endless whether you are having breakfast, brunch, or even lunch.
Why sourdough bagels you might be asking? The benefits of sourdough are an added bonus to that wonderful tangy flavor. Sourdough, being a long fermented bread, is more nutritious and healthier than regular white or whole wheat bread. It also is easier for your body to digest and contains less gluten.
There a variety of ways to enjoy bagels. These are a few of the ways we have tried them around here. I’d enjoy hearing about the ways you enjoy bagels in the comments section.
Toppings:
Cheddar
Cinnamon sugar
Everything bagel seasoning
Ways to indulge:
Cream cheese
Cream cheese and salami (one of my favorites!)
In place of sandwich bread
Breakfast bagel sandwiches
Or just straight up plain right out of the oven
Listed below are some helpful kitchen tools you will need.
Tools:
Stand mixer (although not required)
Large pot
Baking sheet
Parchment paper
Scale
Bakers Schedule
To enjoy them fresh in the morning follow the sample schedule below. Although bagels are great anytime of day!
12:00 pm: Feed sourdough starter (allow 8-12 hours for starter to be ready),
8:00 pm: Mix bagel dough to proof overnight.
8:00 am: Shape bagel dough and cover with a tea towel.
8:00-9:00 am: Allow to rise and become puffy.
9:00 am: Boil, add toppings, and bake.
9:30 am: Pour that cup of hot coffee and enjoy!
While this is just a sample schedule you can definitely start them a little earlier or pop the dough in the fridge until you are ready to bake them. You will need to take into consideration the temperature of your kitchen which might vary the proofing/rising times. My kitchen is normally 70 degrees and my starter is ready sooner than the average time. In very warm environments your starter could be ready to use in as little as 4-6 hours. It takes just a little planning, but that is the only tricky part to finding success with this recipe.
Step-by-Step Instructions
Make sure your starter is fed and ready to go before following these steps. This means you need to allow another 8-12 hours prior to beginning with step one.
1. Mix and Rise
In a stand mixer bowl combine water, honey, sourdough starter, and salt with spatula.
Add the bread flour and continue to combine with spatula. Bagel dough is pretty stiff so this might take some muscle.
Attach the dough hook to the stand mixer, and mix the ingredients for 5-7 minutes on low setting.
Cover with a wet tea towel or plastic wrap and allow to sit for 8-12 hours.
2. Separate and Shape
Lay the dough out on a workspace and divide into 8 pieces using a bench scraper. Measure each piece out to 112-115 grams each.
Roll each one into a ball, and using your thumb poke a hole in the center.
3. Rise
Put the bagels on parchment paper on a baking sheet and cover with a damp tea towel to rise for the second time. Allow to rise and get “puffy” about 30-60 minutes.
4. Boil
Fill your pot with water and bring to a boil. Also, begin preheating your oven to 425 degrees.
Once the water is boiling add the tablespoon of sugar and baking soda.
Gently put in 2-3 bagels at a time and boil for 60 seconds on each side. This allows for that chewy exterior.
Place them back on the parchment lined baking sheet.
5. Toppings
Add any toppings desired to the top of the bagel and return to the baking sheet.
6. Bake
With the oven preheated to 425, bake the bagels for 20-25 minutes or until a golden brown color. My oven cooks hot so I always start with the shortest amount of time and keep an eye on them for the remaining minutes.
Here are some tips I’ve found to make the process a little simpler.
Tips:
Make sure to use a slotted spoon to remove the bagels from the water. This will allow more of the excess water to drain off.
Don’t overcrowd the pot with all the bagels at one time. I would keep it down to 2-4 bagels at a time. Three is my go to with the pot I have.
While this can be done by hand, it is much easier with a dough hook attachment on a stand mixer.
Using a scale can be beneficial to ensure precise measurements. Measuring with a scale and in grams changed the bread baking game for me. So much for accuracy and we said goodbye to all sad dense bread.
Storage/Freezing
Keep the cooked bagels in an air-tight container for up to a week on the counter or in the pantry.
Freezing bagels is easy. Let them cool off completely and then wrap them individually with plastic wrap. Place them in a freezer-safe container for up to 3 months.
When it is time to reheat, simply let them thaw on the counter, cut in half, and toast with a toaster oven.
Recipe
Sourdough Bagels
These easy, soft, and chewy sourdough bagels will have you hooked after the first bite.
Prep Time: 25 min. Cook Time: 30 min. Fermentation Time: 12 hours
Servings: 8 Author: Elizabeth Loveday
Ingredients Bagel Dough ½ cup fed sourdough starter (100 g) 1 cup + 1 tablespoon of water (255 g) 2 tablespoons of honey (40 g) 2 teaspoons of fine sea salt (10 g) 4 cups of bread flour (500 g) Water Bath 6-8 cups of water 1 tablespoon of baking soda 1 tablespoon of sugar
Instructions Make sure your starter is fed and ready to go before following these steps. 1. Mixand Rise -In a stand mixer bowl, combine water, honey, sourdough starter, and salt with spatula. -Add the bread flour and continue to combine with spatula. Bagel dough is pretty stiff so this might take some muscle. -Attach the dough hook to the stand mixer, and mix the ingredients for 5-7 minutes on low setting. -Cover with a wet tea towel or plastic wrap and allow to sit for 8-12 hours. 2. Separate and Shape -Lay the dough out on a workspace and divide into 8 pieces using a bench scraper. -Measure each piece out to 112-115 grams each. -Roll each one into a ball, and using your thumb poke a hole in the center. 3. Rise -Put the bagels on parchment paper on a baking sheet and cover with a damp tea towel to rise for the second time. Allow to rise and get “puffy” about 30-60 minutes. 4. Boil -Fill your pot with water and bring to a boil. Also, begin preheating your oven to 425 degrees. -Once the water is boiling add the tablespoon of sugar and baking soda. -Gently put in 2-3 bagels at a time and boil for 60 seconds on each side. This allows for that chewy exterior. -Place them back on the parchment lined baking sheet. 5. Toppings -Add any toppings after they have cooled enough to hold and return to the baking sheet. 6. Bake -With the oven preheated to 425, bake the bagels for 20-25 minutes or until a golden brown color. My oven cooks hot so I always start with the shortest amount of time and keep an eye on them for the remaining minutes.
