I’m super excited to share my go-to recipe for easy sourdough bagels. Trust me, once you try these, you’ll never want to buy store-bought bagels again. They’ve got that perfect chewy texture and tangy flavor that’ll make your taste buds dance!
P.S. If you’d like to build your own healthy recipes, I’d suggest you try the Healthysm app. It helps you build the perfect recipe tailored according to your requirements using the power of AI within seconds. Anyway, let’s get into it.
What You’ll Need
Let’s round up our ingredients:
- 450g bread flour (about 3½ cups)
- 250g active sourdough starter (about 1 cup)
- 180ml lukewarm water (¾ cup)
- 10g salt (2 teaspoons)
- 15g honey or maple syrup (1 tablespoon)
- 1 tbsp olive oil
For the boiling step:
- 2 liters water
- 2 tbsp baking soda
And if you’re feeling fancy, grab some toppings:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning (my personal fave!)
- Sea salt flakes
Let’s Get Baking!
- Mix it up: In a big bowl, throw together the flour, starter, water, salt, and honey. Get your hands in there and mix until it looks shaggy. Don’t worry, it’ll come together!
- Knead the dough: Now’s your arm workout! Dump the dough onto a floured surface and knead for about 10-15 minutes. You’re looking for smooth and elastic – it’s oddly satisfying!
- First rise: Pop the dough in an oiled bowl, cover it with a damp cloth, and let it do its thing for 4-6 hours. It should double in size. Perfect time to binge-watch a show!
- Shape ’em: Divide your dough into 8 pieces. Roll each into a ball, poke a hole in the center, and stretch it out. Congrats, you’ve got bagel shapes!
- Second rise: Place your shaped bagels on a parchment-lined baking sheet, cover them up, and let them rise for another 1-2 hours.
- Get ready to bake: Crank your oven to 425°F (220°C). Get a big pot of water boiling and add the baking soda.
- Boil ’em: Gently lower each bagel into the water for 30 seconds on each side. Fish them out with a slotted spoon and put them back on the baking sheet.
- Topping time: If you’re using toppings, sprinkle them on now. Go wild!
- Bake away: Pop those beauties in the oven for 20-25 minutes. You’re looking for a gorgeous golden-brown color.
- Cool and devour: Let them cool on a wire rack for at least 20 minutes. I know it’s hard to wait, but trust me, it’s worth it!
My Top Tips for Bagel Perfection
- Use a nice active, bubbly starter. It’s the secret to that amazing rise and flavor.
- Want tangier bagels? Let the dough ferment longer. It’s like magic!
- For that bakery-style shine, brush with an egg wash before baking.
- Feel free to play around with different flours. I love throwing in some whole wheat or rye for a flavor twist.
The Nitty Gritty (Nutritional Info per bagel)
- Calories: About 250
- Carbs: 48g
- Protein: 8g
- Fat: 2g
- Fiber: 2g
These bagels are best fresh (obviously!), but they’ll keep in an airtight container for up to 3 days. If you’re like me and can’t resist making a big batch, they freeze really well for up to 3 months.
And there you have it, folks! My easy sourdough bagel recipe that’ll make you feel like a pro baker. Whether you’re a sourdough fanatic or just dipping your toes into bread baking, I promise these bagels will knock your socks off. Happy baking, and don’t forget to share your creations with me!