Bake Perfect Sourdough Bagels: Step-by-Step Recipe

The smell of freshly baked sourdough bagels can make any morning special. As a home baker, I’ve learned that making perfect bagels is both a science and a passion.

This guide will show you how to make chewy, tasty bagels. You’ll learn about sourdough fermentation and how to shape and bake them.

With the right ingredients and techniques, you’ll make eight delicious bagels. They’ll have a tangy taste, perfect chew, and a golden crust. This recipe is perfect for both experienced bakers and beginners.

Ready to turn your kitchen into a real bakery? Impress your loved ones with homemade sourdough bagels that are truly amazing.

The Art of Sourdough Bagel Making

Why Choose Sourdough for Bagels

Using a sourdough starter adds special qualities to bagel making:

• It makes the bread easier to digest
• It gives a richer, more complex taste
• It has a lower glycemic index than regular bread

Benefits of Homemade Bagels

1. You can choose the best ingredients
2. You can pick your favorite flavors and toppings
3. They are healthier because of the fermentation process

Essential Ingredients

Making perfect sourdough bagels starts with the right ingredients. In bread baking, the quality of your ingredients is key. Peter Reinhart, a bread expert, says knowing each ingredient’s role is crucial for great baked goods.

• Sourdough Starter: The heart of your bagel recipe
• Unbleached all-purpose flour
• Lukewarm water
• Kosher salt
• Optional sweeteners like honey

Preparing Your Sourdough Starter

Creating a vibrant sourdough starter is key to making delicious Chewy bagels. Your sourdough starter is a living mix of wild yeasts and bacteria. It adds amazing flavor and texture to your baking.

Starting your sourdough journey takes patience and care. Understanding your starter’s needs and keeping it in the right conditions is crucial.

Feeding Schedule for Your Sourdough Starter

A healthy sourdough starter needs regular feeding. Here’s a simple way to keep it active and thriving:

• Feed your starter daily at the same time
• Use equal parts flour and water by weight
• Discard half the starter before each feeding
• Maintain a consistent room temperature

Testing Starter Activity

Knowing when your sourdough starter is ready is key for making great bagels. A healthy starter should:

• Doubles in size within 4-8 hours after feeding
• Shows many bubbles throughout
• Has a pleasant, slightly tangy smell
• Floats in water – the “float test”

Optimal Temperature Conditions

Temperature is very important for your sourdough starter. The best temperature for fermentation is between 70-80°F (21-27°C). Cooler temperatures slow it down, while warmer speeds it up.

Pro tip: Keep your sourdough starter in a consistent, draft-free spot. This helps it grow steadily and reach its full flavor potential.

Sourdough Bagel Recipe

For this recipe, you’ll need the following key ingredients:

• ½ cup (125g) active sourdough starter
• 1 cup + 1 Tbsp warm water
• 2 Tbsp organic cane sugar
• 2 tsp sea salt
• 4 cups + 1 Tbsp (500g) bread flour

The magic of this authentic recipe is in its fermentation process. Your dough needs at least 12 hours to rise at room temperature, usually 8-12 hours. The best kitchen temperature for fermentation is about 68-69°F.

“Patience is the secret ingredient in every great sourdough creation.” – Artisan Baker’s Wisdom

When making this recipe, being precise is key. A food scale helps you get consistent results. Cut your dough into 8 equal pieces, each about 115-120 grams.

Your bagel-making journey includes several important steps:

1. Mix ingredients well
2. Let it rest for 1 hour after kneading
3. Do overnight fermentation
4. Shape bagels carefully
5. Boil for 45-60 seconds on each side
6. Bake at 425°F for 25 minutes

For variations, try adding toppings like everything bagel seasoning or cinnamon sugar. Your homemade sourdough bagels will keep fresh for 2-3 days at room temperature. Or, freeze them for up to 3 months.

Pro tip: Freshly baked bagels taste best when enjoyed warm, straight from the oven!

Mixing and Kneading Techniques

Mastering bread baking techniques is key. The mixing and kneading process affects the texture and quality of your bagels. Knowing the right methods will help you make chewy, delicious bagels.

Hand Kneading Method

Hand kneading is a traditional way that connects you with your dough. Here’s how to do it well:

• Combine ingredients in a large mixing bowl
• Use the heel of your hand to push and fold the dough
• Rotate the dough 90 degrees after each knead
• Continue kneading for approximately 10 minutes
• Test dough readiness with the windowpane test

Stand Mixer Instructions

If you prefer modern methods, a stand mixer is efficient:

• Use the dough hook attachment
• Mix on low speed for 2-3 minutes
• Increase to medium speed
• Knead for 6-8 minutes until smooth
• Stop when dough becomes elastic

Dough Consistency Guidelines

Remember, practice makes perfect in bread baking. Each kneading session helps you get better at feeling the dough’s consistency. Focus on texture, elasticity, and how the dough reacts to your techniques.

Shaping Perfect Bagels

Making authentic new york-style bagels is all about mastering the art of shaping. It might look hard at first, but with some practice, you can make bagels that look like they came from a bakery.

There are two main ways to shape traditional new york-style bagels:

1. Rope Method: Roll the dough into a long rope, then join the ends to make a circle.
2. Punch and Stretch Method: Start with a ball, punch a hole in the middle, and stretch it out.

Here are some tips for shaping your bagels:

• Split the dough into 6 equal parts (about 130g each).
• Make sure all the pieces are the same size for even baking.
• Be gentle when handling the dough to keep air bubbles inside.

“Perfect bagel shaping is an art that combines technique and patience” – New York Bakery Collective

Professional bakers say to let your shaped bagels rest for 20 minutes before checking if they float. This step helps the dough relax and gives your bagels that classic texture.

The Art of Proofing

Proofing is key to making sourdough bagels taste amazing and feel great. It’s what turns good baking into something truly special. It’s all about letting the dough ferment naturally. This means giving it time to rest and rise beautifully.

Room Temperature Proofing

Proofing at room temperature is fast and lets you see the dough grow. Here’s what you need to know:

• Ideal room temperature: 67-73°F
• Proofing duration: 4-6 hours
• Watch for dough doubling in size
• Maintain consistent ambient temperature

Overnight Fermentation

Proofing in the fridge makes your bagels taste even better and is super convenient. Here’s how to do it:

• Extended proofing time: 12-24 hours
• Slow fermentation enhances taste
• Controlled temperature around 40°F
• Allows busy bakers flexibility

Visual Indicators of Ready Dough

Knowing when your dough is ready is all about paying attention. Look for these signs:

• Slight bubbles on dough surface
• Increased volume by 50-75%
• Gentle indentation that slowly springs back
• Smooth, relaxed appearance

Water Bath Process

The water bath is key to making bagels chewy and authentic. It gives them a glossy look and a dense texture. This step makes Chewy bagels different from regular bread.

• Prepare a large pot with 6 cups of water
• Add 1 tablespoon of honey and 1 tablespoon of baking soda
• Bring water to a gentle simmer
• Boil bagels in batches of 3

“The water bath is the secret to achieving that classic bagel shine and chewiness.” – Artisan Baking Experts

Timing is important when boiling bagels. Each bagel should boil for about 3 minutes, flipping halfway. This makes the surface golden, crisp, and tender.

After boiling, your bagels are ready for baking. The water bath turns your sourdough into top-notch, restaurant-quality bagels.

Topping and Flavoring Options

Make your homemade sourdough bagels stand out with creative toppings and flavors. The world of artisan bread bagel toppings is full of possibilities. It’s a great way to make your baking more exciting.

Classic Bagel Toppings

Traditional toppings are a hit with sourdough bagel fans. Your artisan bread bagels can look and taste great with these classic choices:

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Coarse salt
• Dried onion flakes

Creative Flavor Combinations

Try new things with your artisan bread bagels. Here are some unique flavor ideas:

• Roasted garlic and herb blend
• Cinnamon sugar
• Rosemary and sea salt
• Jalapeño and cheddar cheese
• Za’atar spice mix

Application Techniques

Here are some tips:

1. Brush bagels with egg wash for better seed adhesion
2. Sprinkle toppings immediately after boiling
3. Press toppings gently to ensure they stick
4. Use a variety of textures for visual appeal

Pro tip: Mix different seeds and spices to create your signature artisan bread bagel topping blend!

Follow these tips to turn your sourdough bagels into a gourmet treat. They’ll impress everyone with their looks and taste.

Baking Instructions and Tips

First, heat your oven to a precise 475°F. This high heat gives a golden-brown outside and a soft inside.

• Use two baking sheets, lightly floured and lined with parchment paper
• Space 6 bagels per sheet to prevent overcrowding
• Maintain oven rack in the center position for even heat distribution

Your bagels need exactly 25 to 28 minutes in the oven. Bakers suggest using a digital thermometer for an internal temperature of 210°F. This ensures they’re perfectly done.

“The magic of bread baking lies in precision and patience.” – Artisan Baker’s Wisdom

Success in bread baking comes from watching closely. Look for these signs:

1. Rich golden-brown color across the surface
2. Firm, slightly crisp exterior
3. Hollow sound when tapping the bottom of the bagel

Pro tip: Let bagels cool on a wire rack for at least 30 minutes before slicing. This keeps their texture perfect and prevents them from becoming too soft.

Bake Perfect Sourdough Bagels: Step-by-Step Recipe

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Discover the art of making homemade sourdough bagels with a perfectly chewy texture and a beautifully golden crust. Using a natural sourdough starter, this recipe enhances the bagels’ flavor with a subtle tang and a crisp exterior. With step-by-step instructions, you’ll achieve bakery-quality bagels right in your own kitchen—perfect for breakfast, snacks, or sandwiches.

• Total Time: 35 minutes
• Yield: 8 bagels 1x

Ingredients

Scale 1x2x3x

For the Dough:

• ½ cup (125g) active sourdough starter
• 1 cup + 1 Tbsp warm water
• 2 Tbsp organic cane sugar
• 2 tsp sea salt
• 4 cups + 1 Tbsp (500g) bread flour

For Boiling:

• 6 cups water
• 1 Tbsp honey
• 1 Tbsp baking soda

Cook Mode Prevent your screen from going dark

Instructions

• Prepare the Dough:

  • In a large mixing bowl, combine the sourdough starter, warm water, sugar, salt, and bread flour.
  • Mix well until a rough dough forms.

• Knead the Dough:

  • Knead by hand for 10 minutes or use a stand mixer for 6-8 minutes.
  • The dough should be smooth, elastic, and slightly tacky.

• First Fermentation (Bulk Rise):

  • Cover the dough with a damp cloth or plastic wrap.
  • Let it rise at room temperature (70-75°F) for 8-12 hours (overnight) until doubled in size.

• Divide and Shape:

  • Lightly flour a work surface.
  • Divide the dough into 8 equal pieces (each about 115-120g).
  • Shape each piece into a ball, then poke a hole in the center and gently stretch to form a bagel shape.

• Second Proofing:

  • Arrange the shaped bagels on a parchment-lined baking sheet.
  • Let them proof at room temperature for 4-6 hours or overnight in the refrigerator.

• Prepare the Water Bath:

  • Bring 6 cups of water to a boil in a large pot.
  • Add 1 Tbsp honey and 1 Tbsp baking soda (this gives the bagels their signature chewiness and color).

• Boil the Bagels:

  • Carefully drop the bagels into the boiling water (2-3 at a time).
  • Boil for 45-60 seconds per side, then transfer them back to the lined baking sheet.

• Bake the Bagels:

  • Preheat the oven to 425°F (218°C).
  • Place the bagels in the oven and bake for 25-28 minutes until golden brown.

• Cool and Serve:

  • Let bagels cool on a wire rack for at least 30 minutes before slicing and serving.

• Author: Anabella
• Prep Time: 10
• Cook Time: 25
• Category: Breakfast, Snack
• Method: Boiling, Baking
• Cuisine: Artisan Baking

Nutrition

• Serving Size: 1 bagel, approx. 115g
• Calories: 260 kcal
• Sugar: 2g
• Sodium: 450mg
• Fat: 1g
• Saturated Fat: 0.2g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 0mg

Conclusion

Your sourdough bagel recipe adventure is a journey into the world of artisan bread. You’ve learned about fermentation, shaping, and baking. These skills turn simple ingredients into amazing Chewy bagels.

Creating perfect bagels takes patience, precision, and practice. But with each batch, you get better at it. This journey is all about mastering your craft.

You now know how to make professional-quality bagels at home. The 12-bagel batch method ensures consistent results. You can always improve your techniques over time.

Remember, every sourdough journey is unique. Your personal touch makes each batch special. It’s your own special recipe.

Storing your artisan bread can make it last longer. Fresh bagels can stay good for up to 7 days. You can also freeze batches for up to 6 months.

Try different toppings, hydration levels, and fermentation times. This will help you find your own sourdough bagel style. Don’t be afraid to try new things and adapt techniques to your liking.

Your skills in sourdough bagel making connect you to a long tradition of bread making. With practice, you’ll make bagels that are not just delicious but also tell a story of dedication and passion.