Sourdough Bagels

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Servings: 12 Difficulty: Advanced
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Chewy, tangy homemade bagels with a crisp crust and soft interior
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Sourdough Bagels

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 271.2

Description

These sourdough bagels offer the perfect balance of tangy flavor and chewy texture, achieved through a traditional boil-then-bake method. Made with active sourdough starter, they develop a distinctive crust that holds up beautifully to toppings or plain butter. The process requires patience, with a long rise time allowing the natural yeasts to create complex flavors. Ideal for weekend brunches or as a hearty breakfast staple, these bagels are versatile enough for savory sandwiches or sweet spreads. While they require more time than yeast-leavened versions, the result is a superior, artisan-quality bread that tastes fresh and homemade.

Ingredients

Directions

  1. Ensure your sourdough starter is active and has 1 cup saved separately for feeding.
  2. Allow all ingredients to come to room temperature before mixing.
  3. Sift 1 1/2 cups flour, salt, and sugar into a warm mixing bowl.
  4. Stir in the salad oil and eggs until combined.
  5. Mix in the sourdough batter and add additional flour as needed until the dough clears the sides of the bowl.
  6. Turn the dough onto a well-floured surface and knead in about 1/4 cup of additional flour until smooth and elastic.
  7. Place the dough in a greased bowl, cover, and let rise in a warm spot (85F) until doubled in bulk, approximately 2 hours.
  8. Punch down the dough and let it proof for an additional 1 1/2 hours or until doubled again.
  9. Turn the dough out onto a floured board and divide into 12-14 equal pieces.
  10. Roll each piece into a 6-inch roll, about 3/4 inch thick, and pinch the ends together to form a ring.
  11. Bring 4 quarts of water to a boil and add 2 tablespoons of sugar.
  12. Drop bagels into the boiling water, no more than 4 at a time.
  13. Boil until they rise to the top, then turn and cook for 2 minutes longer. Do not exceed 3 minutes total boiling time to prevent toughness.
  14. Remove bagels with a slotted spoon and place on a greased baking sheet.
  15. Bake in a preheated 375F (191C) oven for 20-25 minutes until crusty and golden brown.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 271.2kcal
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 1.0g5%
Cholesterol 31.1mg11%
Sodium 1806.5mg76%
Total Carbohydrate 46.7g16%
Dietary Fiber 1.5g6%
Sugars 7.0g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To maintain your sourdough starter, feed the reserved 1 cup starter after using the remaining batter.

Boiling time is critical; over-boiling will result in dense, tough bagels. Keep it strictly between 2-3 minutes total.

For a shinier crust, you can brush the bagels with an egg wash before baking, though traditional sourdough bagels often rely on the sugar water boil for sheen.

Bagels are best eaten fresh but can be frozen for up to 3 months. Slice before freezing for easy toasting.

If your kitchen is cooler than 85F, the rising times may be longer. Use an oven with the light on or a proofing box to maintain consistent warmth.

Keywords: sourdough, bagels, bread, baking, boiling, yeast, flour, starter, chewy, crusty, breakfast, brunch, homemade, artisan, tangy, dough, proofing, oven, traditional, carbs, vegetarian
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