There’s something wonderfully satisfying about creating your own bagels at home, especially when they are this simple to make. These sourdough bagels are perfect for various occasions, from a busy weeknight snack to lazy weekend breakfasts. Whether you’re enjoying them with cream cheese or making a breakfast sandwich, bagels always feel like a classic treat. There’s a comfort in the familiarity of this recipe, making it a flexible choice for any time of day. Let’s dive into making these delightful bagels together.
Why You’ll Love This Super Simple Sourdough Bagels
This recipe is all about ease and reliability. Super Simple Sourdough Bagels balance rich, comforting flavors with a straightforward process that can fit into any home cooking routine. They provide a friendly introduction to sourdough baking, ensuring you can create something delicious with minimal fuss. Plus, the flavor from the sourdough starter adds depth, making these bagels a satisfying choice for everyday enjoyment.
Kitchen Tools You’ll Need
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
- Pot for boiling
Ingredients
- 1 tablespoon (15 g) sourdough starter
- â…“ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50 g) water
- ½ cup (100 g) active sourdough starter
- 1 cup + 1 tablespoon (255 g) water
- 2 tablespoons (40 g) honey (or sugar)
- 2 teaspoons (10 g) fine sea salt
- 4 cups + 2 tablespoons (500 g) bread flour
- 6 cups water for boiling
- 1 tablespoon granulated sugar for boiling
- Optional toppings: sesame seeds, Everything Bagel Seasoning, poppy seeds, shredded cheese
How to Make Super Simple Sourdough Bagels
Step 1. In a medium bowl, mix together the tablespoon of sourdough starter, ⅓ cup plus 1 tablespoon of all-purpose flour, and 3 ½ tablespoons of water. Stir until the mixture is combined into a sticky dough. This mixture will serve as a pre-ferment, known as a starter, that enhances flavor and texture in the final bagels. Set it aside in a warm spot to rest for about an hour.
Step 2. After the initial resting period, combine the active sourdough starter with 1 cup plus 1 tablespoon of water in a large mixing bowl. Make sure that your sourdough starter is active, as this will contribute to the bagels’ rise and flavor. Stir until well incorporated until you can see that the mixture is somewhat smooth and homogenous.
Step 3. Add the honey (or sugar) and fine sea salt to the sourdough mixture. Honey will add a touch of sweetness, which is balanced by the salt, enhancing the overall flavor profile. Mix thoroughly, ensuring that both ingredients are evenly distributed throughout the mixture.
Step 4. Gradually add in the flour, starting with the bread flour. Use a wooden spoon or spatula to mix until the dough starts to come together. The dough will likely be sticky at first, but keep mixing until it forms a cohesive ball. This dough will be the base for the bagels, providing the structure needed for a chewy texture.
Step 5. Transfer the dough to a lightly floured surface and knead it for about 5 to 10 minutes. You want to achieve a smooth, elastic texture that is slightly tacky but not overly sticky. Kneading helps to develop the gluten, which will give the bagels their characteristic chewiness. Keep an eye on the texture as it should become progressively smoother.
Step 6. Place the kneaded dough into a lightly greased bowl, covering it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm area for about 2 hours, or until it doubles in size. During this time, the yeast from the sourdough starter will create air pockets in the dough, contributing to its lightness.
Step 7. Once risen, punch down the dough to release any trapped air. Divide it into 8 equal portions. Each portion should feel soft and full of potential. Form each piece into a ball before shaping it into a bagel by poking a hole through the center and gently stretching it. This step is important as it defines the shape and texture of your bagels.
Step 8. In a large pot, bring 6 cups of water to a boil along with 1 tablespoon of granulated sugar. The boiling water bath is essential as it will set the outside of the bagels and provide a shiny finish. Reduce the heat to a simmer and carefully add a few bagels at a time to avoid overcrowding. Boil each side of the bagels for about 30 seconds to 1 minute.
Step 9. After boiling, remove the bagels and place them on a baking sheet lined with parchment paper. At this point, you can sprinkle them with your choice of toppings, like sesame seeds, Everything Bagel Seasoning, poppy seeds, or shredded cheese. This will add both flavor and visual appeal to the final product.
Step 10. Bake the bagels in a preheated oven at 425°F until they are golden brown, about 20 to 25 minutes. The bagels should look nicely browned on the outside with a crisp texture. Allow them to cool slightly before enjoying their chewy interior and warm exterior.
Serving Suggestions
These Sourdough Bagels are delightful for breakfast, whether slathered with cream cheese or layered with smoked salmon. They also make satisfying snacks throughout the day, perfect for a quick bite alongside some fruit or cheese. For family meals, consider using them as burger or sandwich buns. Leftovers can be toasted for a crunchy snack or paired with soup for a comforting meal later in the week.
Pro Tips for Best Results
- Ensure your sourdough starter is active and bubbly for better rise.
- Adjust the boiling time for a thicker crust, longer boiling makes it chewier.
- Don’t rush the resting time for the dough; letting it rise properly is crucial for good texture.
- If you want a softer crust, you can brush the bagels with an egg wash before baking.
- Experiment with topping combinations to find your favorite flavors.
Common Mistakes to Avoid
- Using cold sourdough starter: Using inactive or cold starter can lead to poor rise and density. Make sure your starter is lively before using it.
- Under-kneading the dough: Not kneading enough can result in bagels that lack structure. Aim for a smooth, elastic dough for the best end result.
- Overcooking in the boil: Boiling for too long can make the bagels too tough. Stick to a 30-second to 1-minute boil for that ideal chewy texture.
- Skipping the rest time: Failing to let the dough rise properly will affect the texture. Plan for ample rising time to develop flavors.
- Not boiling enough water: Not using enough water can crowd the pot, leading to uneven cooking. Use a large pot to allow for proper boiling.
- Too much flour during shaping: Over-flouring can make dough tough and hard to shape. Use just enough to prevent sticking but not so much that it alters the dough.
Variations & Substitutions
- For a hint of sweetness, consider incorporating cinnamon or other spices in the dough.
- Use whole wheat bread flour for a different flavor and texture.
- Experiment with different toppings to customize your bagels, such as dried herbs or even a sprinkle of cheese.
Storage & Reheating
Store bagels at room temperature in an airtight container for up to two days. For longer storage, you can refrigerate them for up to a week. If you decide to freeze them, wrap each bagel individually in plastic wrap and place them in a freezer bag. To reheat, simply microwave them for a few seconds, or toast them in an oven until warmed through to restore their delightful texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dough and shape the bagels ahead of time. Let them rise in the fridge overnight before boiling and baking. This can enhance the flavor of the bagels.
How long does it last in the fridge?
These bagels can last up to a week in the refrigerator when stored properly in an airtight container, although they are best enjoyed fresh.
Can I freeze this recipe?
Yes, you can freeze the bagels after they’ve cooled completely. Wrap each bagel in plastic wrap and place them in a freezer-safe bag. They can be stored for up to three months.
What can I substitute for one ingredient?
If you don’t have all-purpose flour, you could use bread flour, which will give you a chewier bagel. Just keep the proportions the same.
Why didn’t my recipe turn out as expected?
Common issues include inactive sourdough starter, not allowing enough rising time, or incorrect boiling times. Check each step carefully to ensure a successful outcome.
Final Thoughts
Making sourdough bagels at home provides a wonderful sense of accomplishment and creates delicious treats that can be enjoyed in so many ways. The straightforward process lends itself to fun experimentation, and sharing these bagels with friends or family can create lovely gatherings. Embrace the journey of sourdough baking, and feel confident knowing you can create something warm and satisfying right in your kitchen.
Super Simple Sourdough Bagels
Ingredients
For the dough
- 1 tablespoon sourdough starter
- â…“ cup + 1 tablespoon all-purpose flour
- 3 ½ tablespoons water
- ½ cup active sourdough starter Ensure it's active for best results.
- 1 cup + 1 tablespoon water
- 2 tablespoons honey or sugar Honey adds sweetness.
- 2 teaspoons fine sea salt
- 4 cups + 2 tablespoons bread flour
- 6 cups water for boiling
- 1 tablespoon granulated sugar for boiling
- as needed optional toppings (sesame seeds, Everything Bagel Seasoning, poppy seeds, shredded cheese)
Instructions
Preparation
- In a medium bowl, mix together the sourdough starter, all-purpose flour, and water. Stir until combined into a sticky dough and set aside to rest for about an hour.
- Combine the active sourdough starter with water in a large mixing bowl. Stir until somewhat smooth and homogenous.
- Add the honey (or sugar) and sea salt to the mixture, mixing thoroughly to ensure even distribution.
- Gradually add the bread flour, mixing until a cohesive ball of dough forms.
- Transfer the dough to a lightly floured surface and knead for 5 to 10 minutes until you achieve a smooth, elastic texture.
- Place the kneaded dough into a greased bowl, cover, and allow to rise in a warm area for about 2 hours or until doubled in size.
- After rising, punch down the dough and divide it into 8 equal portions, shaping each into a ball and then into a bagel.
Cooking
- Boil 6 cups of water with sugar. Carefully add the bagels a few at a time, boiling each side for 30 seconds to 1 minute.
- Remove boiled bagels and place them on a baking sheet lined with parchment paper. Sprinkle with desired toppings if using.
- Bake in a preheated oven at 425°F for 20 to 25 minutes until golden brown.
- Allow the bagels to cool slightly before serving.
