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At Old World Sourdough & Gluten Free Baking, we celebrate the art of baking with a focus on traditional sourdough techniques and innovative gluten-free recipes and flour blends.
Join us on a delicious journey where flavor meets health, and discover the joy of creating wholesome baked goods from the comfort of your kitchen.
Easy Sourdough Bagels
Get ready to tantalize your taste buds with the incredible flavors of sourdough bagels! These delectable treats are a perfect blend of savory, chewy, crusty, and delightfully tangy goodness. Whether you're looking for a satisfying breakfast or a scrumptious brunch option, sourdough bagels are sure to hit the spot.
Imagine sinking your teeth into a warm, freshly baked sourdough bagel. The crust is perfectly golden and crispy, giving way to a soft and chewy interior that's packed with flavor. Each bite offers a delightful tanginess that sets these bagels apart from their traditional counterparts.
Not only are sourdough bagels incredibly delicious, but they also offer some health benefits too. The fermentation process involved in making sourdough helps improve digestibility and adds beneficial bacteria to support gut health.
So why settle for ordinary when you can indulge in the extraordinary? Treat yourself to the irresistible allure of sourdough bagels - they're sure to become your new breakfast obsession or brunch favorite!
Easy Sourdough Bagels
Prep Time:
30 minutes
Cook Time:
35 minutes
Serves:
8 bagels
Ingredients
Ingredients:
BAGEL DOUGH
· ½ cup (100 g) active sourdough starter
o Purchase your Starter Here if you don’t already have an active starter!!
· 1 cup + 1 tablespoon (255 g) room temp water
· 2 tablespoons (40 g) honey (or white or brown sugar)
· 2 teaspoons (10 g) fine sea salt
· 4 cups (500 g) unbleached all purpose flour
WATER BATH
· 2 quarts water
· 1 tablespoon baking soda
· 1 tablespoon brown sugar
OPTIONAL TOPPING IDEAS
· Sesame, caraway or poppy seeds
· Everything Bagel Seasoning
· Flaked or coarse salt ( sprinkle on top, don't dip)
· shredded cheese (asiago or cheddar)
Preparation
1. In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl with damp tea towel or plastic wrap. Let rest at room temperature for 8-12 hours.
2. Line a baking sheet with parchment paper and lightly dust with corn meal or flour. Corn meal is preferable but either will help prevent sticking.
3. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough.
4. Gently pick the bagel dough up, gently shape the ring and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.
5. Preheat oven to 425°F (218°C) The oven should be fully preheated prior to putting the bagels into the water bath. The oven rack should be in the center position. Bring water, baking soda and brown sugar to a boil in a large stockpot. Once the bagels have finished rising, boil them for 2 minutes on each side. (Only boil 3-4 at a time, making sure not to crowd the pot.)
6. Use a mesh stainer or spider skimmer to remove the bagels and let rest on fresh or cleared parchment paper (without any flour or cornmeal).
7. Sprinkle or dip one side into your choice of toppings and place back onto parchment paper. Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown. Remove from oven and place on cooling rack.
Notes:
Serving: 1bagel | Calories: 262kcal | Carbohydrates: 54g | Protein: 8g | Fat: 1g