Delightful chewy crust with a tender interior, and deeply rich flavor from the sourdough. The bagels, albeit time-consuming to put together from scratch, are one of those handmade treats that yield immense satisfaction.
Sourdough Bagels Recipe:
Ingredients:
- 1 cup active sourdough starter (fed and bubbly)
- 1 1/4 cups water (lukewarm)
- 3 1/2 cups bread flour
- 2 teaspoons salt
- 1 tablespoon honey (for boiling)
- Toppings: Sesame seeds, poppy seeds, or everything bagel seasoning (optional)
Method :
1. Make the dough:
– Mix the active sourdough starter, water, bread flour into a very large bowl along with salt. Then mix together, and form a stiff dough. It it is too dry, add a bit more water by the tablespoon.
2. Knead the dough:
Gently kiss the dough, place on a flowered surface and knead for 8-10 minutes until smooth. Put the dough into a bowl that has been lightly greased, cover it and let rise 3-4 hours in warm spot or until nearly double.
3. Shape the bagels:
When the dough has risen, divide it into 8 equal portions. Form the dough into balls (about 1/4 cup each), poke a hole in the center, using your thumb. Pull this hole out to around 2 inches wide. Place the formed bagels on a covered cookie sheet or baking pan, and cover with a damp towel for 30 minutes.
4. Refrigerate overnight:
– For the tastiest flavor, ideally refrigerate them for a full 24 hours having shaped your bagels. This enhances that wonderful sourdough flavor.
5. Boil the bagels:
Instructions• Preheat oven to 425°F (220°C). In a large container, boil water and stir in 1 tablespoon of honey. Drop bagels, 2 at a time, into simmering water for 1 minute on each side. Drain and transfer to the baking sheet
6 . Add toppings and bake:
- If desired, sprinkle the bagels with sesame seeds, poppy seeds, or everything bagel seasoning. Bake in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch.
7 . Cool and serve:
- Let the bagels cool on a wire rack before serving. Enjoy them toasted with your favorite cream cheese, butter, or fillings.
Tips:
- Use an active and bubbly sourdough starter for the best rise and flavor.
- If you don’t have time to refrigerate overnight, you can bake the bagels after the 30-minute rest, but the flavor may be less developed.
These chewy sourdough bagels are worth the effort and make a great homemade breakfast treat. Try this recipe today and discover more sourdough delights on Allummy!
