Sourdough Bagels
Greetings breakfast enthusiasts! For our next recipe, I bring you a breakfast (or brunch of that’s your jam) classic:
Sourdough Bagels
My sourdough starter (George) is 7 months strong, and I try to use the discard for other things when I can. Bagels have been on my list to try to make for a while, and I should have made them sooner! These were super easy and came out so delicious. So delicious, that they need to be added to the list of things I can’t buy at the store anymore.
Historically, bagels originate from Jewish communities in Poland. They were brought to the US, specifically New York City, in the 19th century. Toppings and flavors vary, but the overall process has remained the same.
For this batch, I added everything seasoning to half, and left the other half plain so I could really taste how they came out. They were perfect; crispy on the outside with the perfect chewiness on the inside. I’m sure you can add any toppings or flavors you’d like to these to make them your own, which I always love in a recipe.
If you’re a little nervous about the boiling like I was, this recipe is for you. The instructions were a breeze, and it’s so simple, you really can’t mess it up.
Happy bageling!
-S
Ingredients:
2 cups warm water
1/2 cup sourdough discard
1 packet instant yeast
2 tbs sugar
2 1/2 tsp salt
6 cups unbleached bread flour
For boiling bagels:
Water
2 tbs sugar
Optional toppings:
Everything bagel seasoning
Dried onion flakes
Sesame seeds
Poppy seeds
Sea salt
Method:
Add the water, sourdough discard, yeast, sugar, and salt to bowl of a mixer. Add the 5 1/2 cups of flour. Using the dough hook attachment, knead the dough for 5 minutes. Slowly add the last 1/2 cup until the dough isn’t sticky anymore and feels dense.
**Knead for another 5-10 minutes. Transfer dough to large bowl and cover with plastic to let rise for an hour.
Punch down the dough and cut into 8-12 pieces (I aimed for 160g)
To shape bagels, you can either: Roll each piece of dough into a “snake” and bring the two ends together; or roll each piece of dough into a ball and stick your finger through the center to make a hole. Then, use your fingers to make the whole bigger. I did it both ways just to see, but both options are easy enough.
While your shaped bagels are resting, fill a large pot with water and 2 tbs of sugar. Bring to a gentle boil.
Preheat oven to 400°, line two pans with parchment paper, and get your toppings ready.
Gently lift a bagel and place it into the boiling water, top side down. I was able to fit two at a time in my pot. Boil for 30 seconds on each side. Remove with a large slotted spoon and place them gently on the parchment paper. Add toppings if using while bagels are still wet.
Put the first pan in the oven once it’s full and follow with the second as soon as the rest of the bagels are boiled.
After 15 minutes, swap the pans, putting the pan from the bottom on the top, and the pan from the top on the bottom. Bake for another 10-15 minutes and make sure bagels start to brown before taking them out of the oven. Let them cool completely before slicing.
** Note: I ended up hand-kneading the dough a bit since it was still a bit sticky, but use your own judgement!