Perfectly Chewy and Flavorful: How to Make Sourdough Bagels

If you’re a sourdough lover, imagine biting into a freshly baked, perfectly chewy, and tangy sourdough bagel right from your own oven. Sourdough bagels are a delicious twist on the classic, with a deep flavor and satisfying texture. The best part? They’re easier to make than you might think! With a bit of planning, you can create bakery-style bagels at home that’ll impress family and friends. Let’s dive into the steps and tips to make this sourdough magic happen!

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Why Make Sourdough Bagels?

Sourdough bagels have a flavor you just can’t get with commercial yeast. The natural fermentation from the sourdough starter gives them a mild tang, a wonderful depth, and that distinct chewiness we love in bagels. Plus, using sourdough is a more natural, slow-fermentation process that’s often easier on digestion. Whether you’re new to sourdough or a seasoned baker, sourdough bagels are a fun way to try something new with your starter.

Ingredients for Sourdough Bagels

Here’s what you’ll need to get started:

• 150 grams of active sourdough starter (100% hydration, meaning equal parts flour and water by weight)
• 280 grams of warm water (you may need slightly more or less depending on your flour)
• 500 grams of bread flour (bread flour gives a better chew, but all-purpose will also work)
• 15 grams of sugar or honey (for a touch of sweetness)
• 8 grams of salt
• 15 grams of oil
• 1 tbsp baking soda & 2 tbsp of dark brown sugar (for boiling, which helps with the shiny, chewy crust)

Step-by-Step Guide to Making Perfect Chewy and Flavorful Sourdough Bagels

Here’s a breakdown of each step so you can bake your way to perfect sourdough bagels!

1: Activate Your Sourdough Starter

First, make sure your sourdough starter is active and bubbly. Feed it a few hours before you start (or the night before), so it’s ready to work its magic. If it doubles in size and is full of bubbles, it’s good to go!

2: Make the Bagel Dough

1. In a large mixing bowl, combine the sourdough starter, warm water, and sugar or honey. Mix well.
2. Add the bread flour, oil, and salt, and stir until a rough dough forms.
3. Cover dough and let it rest for 10 minutes
4. Knead again for 5 minutes or until almost smooth
5. Shape it into a ball, place it in a lightly greased bowl, cover, and let it rise for 2 hours at room temperature. It won’t double in size like regular dough, but it should puff up and look slightly domed.
6. For the best flavor and texture do a cold retard by putting it in the fridge overnight. If not, continue with the next step. This slow, cold fermentation will enhance the tangy flavor and make your bagels extra delicious. If you’re in a hurry, you can skip this step, but the overnight rise really makes a difference.

3: Shape the Sourdough Bagels

1. Once your dough has risen, turn it out onto a clean surface and divide it into 9 equal pieces for standard bagels or 7 for larger bagels.
2. Shape each piece into a ball. To do this, fold the edges of the dough into the center, pinch it shut, and roll it into a smooth ball.
3. Poke a hole in the center of each ball with your finger and gently stretch it until the hole is about 1.5-2 inches wide (it will shrink a bit as they rise).
4. Or you can follow the guide in the picture by rolling the ball into a rectangle, fold both long sides in to the center, and then connect both ends to form the bagel.

5: Boil the Bagels

1. The next morning, bring a large pot of water to a gentle boil and add the baking soda and dark brown sugar (this helps create that shiny, chewy crust).
2. Drop 2-3 bagels at a time into the boiling water and boil for about 30 seconds per side. For a chewier crust, you can go up to a minute on each side.
3. Remove the boiled bagels with a slotted spoon and place them back on the lined baking sheet.

6: Add Toppings (Optional)

If you want to add toppings like sesame seeds, poppy seeds, or everything bagel seasoning, now’s the time! While the bagels are still wet from boiling, sprinkle your desired toppings generously on each bagel.

7: Bake the Sourdough Bagels

1. Preheat your oven to 425°F (220°C).
2. Bake the bagels for 20-25 minutes, or until they’re golden brown and sound hollow when tapped on the bottom.
3. Let them cool on a wire rack (if you can wait!) before slicing and enjoying.

Tips for the Best Sourdough Bagels

• Make Sure the Starter is Active: An active starter is essential for a good rise and tangy flavor.
• Don’t Skip the Boiling: Boiling helps create the chewy crust and signature bagel texture.
• Customize Your Bagels: Feel free to get creative with toppings or even mix-ins like dried onions or garlic. (source)

How to Store Sourdough Bagels

The best way to store homemade sourdough bagels is to keep them at room temperature in an airtight container for up to two days to maintain their freshness. If you have more bagels than you can eat in that time, slice them in half and freeze the extras! Just pop the halves into a freezer-safe bag, and they’ll stay fresh for up to three months. When you’re ready to enjoy one, toast it straight from the freezer or let it thaw for a few minutes. This way, you’ll always have a delicious, chewy bagel ready to go!

Enjoying Your Sourdough Bagels

Now for the best part: eating your homemade sourdough bagels! These bagels are deliciously versatile. Spread them with cream cheese, use them for breakfast sandwiches, or top them with avocado and a sprinkle of salt.

Making sourdough bagels at home is a satisfying and rewarding process, and the results are so worth it. Enjoy the rich flavor, chewy texture, and unique character of each bagel, and impress everyone with your baking skills. Happy baking!

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