In this step-by-step guide, we’ll take you through the process of making the perfect sourdough bagel crust, from choosing the right ingredients to shaping and baking. Whether you’re a seasoned home baker or a beginner, you’ll find all the tips and tricks you need to create a crusty and delicious bagel that will have you hooked. So let’s get started!,
Sourdough vs. commercial yeast
Before we dive into the step-by-step process of creating the perfect sourdough bagel crust, let’s take a moment to discuss the difference between using sourdough and commercial yeast. While both will help your bagels rise, there are some distinct differences between the two.
Sourdough is a natural leavening agent that is created by wild yeast and bacteria. This means that it takes longer to rise than commercial yeast. But it also adds a unique flavor and texture to your bagels. Plus, sourdough is often favored by those who are looking for a more natural and additive-free option. On the other hand, commercial yeast is a quick-acting and more predictable option. It allows you to create bagels faster and with less effort. However, it also lacks the depth of flavor that sourdough provides.
By opting for sourdough over commercial yeast, following our step-by-step guide, and paying close attention to boiling and baking, you’ll be on your way to the perfect crust every time. As you bite into that crispy, crusty exterior, you’ll know that it was all worth it. So what are you waiting for? Get out there and start baking! As Julia Child once said, “No one is born a great cook, one learns by doing.”
Why make this recipe for sourdough bagels?
By now, you may be wondering why you should choose to make sourdough bagels over the traditional commercial yeast variety. The answer is simple:
Sourdough bagels offer a unique depth of flavor and chewy texture that simply can’t be matched by any other type of bagel. Plus, the process of cultivating your sourdough starter is a fun and rewarding experience that can deepen your understanding and appreciation for the art of bread baking.
If you’re ready to embark on this journey toward sourdough bagel perfection, let’s dive into the ingredients and substitutes you’ll need to get started.,
Ingredients and substitutes
Flour: Bread flour works better for a chewier texture but all-purpose flour is also a good choice for this recipe. Water: Make sure the water is at room temperature. Sourdough starter: You’ll need an active sourdough starter to make these bagels. Salt: This recipe calls for sea salt, but you can use other types of salt as well. Honey: Honey is used to add a touch of sweetness to the bagels. Toppings: You can use a variety of toppings, such as sesame seeds, poppy seeds, or everything bagel seasoning, to add flavor and texture to your bagels. Substitutions – If you don’t have all of these ingredients on hand, there are some possible substitutes. For example, you can use 2 1/4 tsp instant yeast instead of a sourdough starter, sugar instead of honey, and different types of flour depending on your preferences.
Step-by-step: Sourdough bagels
Sourdough starter – If your sourdough starter is not active, you’ll need to feed it a few hours before making the bagels to ensure it’s active and bubbly.
Autolyse – Combine the flour and water in the bowl of a stand mixer. Cover and leave to rest for 60 minutes. Then, add the sourdough starter, honey (or malt syrup), and salt. Knead – Using a dough hook attachment, knead the dough for 10 to 15 minutes until it is smooth and elastic. Alternatively, transfer the dough to a lightly floured surface and knead for 15 to 20 minutes until smooth and elastic. Rise: Place the kneaded dough in a clean bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for about 4-6 hours. The dough should double in size.
Shape the bagels – Once the dough has risen, punch it down gently to release any air bubbles. Divide the dough into 12 equal-sized portions. Roll each piece into a ball. Then, use your finger to poke a hole through the center. Stretch and shape the hole to form a bagel shape. Repeat for the remaining dough. Second rise: Place the shaped bagels on a baking sheet lined with parchment paper. Cover them with a damp cloth or plastic wrap and let them rise for another 4-6 hours at room temperature. They should become puffy.
Preheat the oven: Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. If desired, add 1-2 tablespoons of baking soda to the boiling water to give the bagels a chewier texture. Poach the bagels: Carefully drop 2-3 bagels into the boiling water, making sure they have enough space to expand. Boil each side for 1-2 minutes, then remove them using a slotted spoon or skimmer and place them back on the baking sheet. Repeat this process until all the bagels have been poached. Add toppings: Sprinkle your desired toppings onto the poached bagels while they are still moist. You can use poppy seeds, sesame seeds, dried onion flakes, or any other toppings you prefer.
Bake the bagels: Place the baking sheet with the topped bagels into the preheated oven and bake for 20-25 minutes, or until they turn golden brown. Cool and enjoy: Once the bagels are baked, remove them from the oven and allow them to cool on a wire rack. Once cooled, you can enjoy them plain or with your favorite spreads, such as cream cheese or butter. Now you have a batch of delicious homemade sourdough bagels ready to be enjoyed!
Tips for making sourdough bagels
If you are new to making sourdough bagels, don’t worry – it’s not as complicated as it may seem. Here are some tips to help you achieve the perfect sourdough bagel:
Tips to shaping the perfect bagel
Shaping your sourdough bagels is an art form in itself. It’s important to get the shape just right to ensure that the bagel has the perfect texture and crust.
Start by dividing your dough into equally sized pieces. Roll each piece into a ball and then use your thumb to create a hole in the center. Use your hands to gently shape and stretch the dough into a bagel shape. Make sure that the hole is large enough as it will shrink slightly during the boiling and baking process. Once the bagels are shaped, let them rest for a few minutes before boiling. This resting period will allow them to develop their signature chewy texture. Boil the bagels for 30 seconds on each side before transferring them to the oven to bake.
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Frequently asked questions
Creative ways to serve sourdough bagels
With the following creative ideas, your sourdough bagels will never be boring. Have fun experimenting and discovering new ways to enjoy them. Here are a few ideas to get you started:
Bagel Sandwich: Slice the bagel in half and add your favorite sandwich filling. Cream cheese, smoked salmon, and avocado make for a classic combination, but feel free to experiment with your favorite flavors. Bagel Chips: Slice the bagel thinly, brush with olive oil, and bake until crispy. Serve with your favorite dip or spread. Breakfast Casserole: Cut the bagel into cubes and use them as a base for a breakfast casserole. Add your favorite ingredients like eggs, cheese, and bacon to make a delicious and hearty meal. Bagel Bread Pudding: Cut the bagel into cubes and use them instead of bread in your favorite bread pudding recipe. The sourdough flavor adds a unique twist to this classic dessert. Bagel French Toast: Slice the bagel in half and use it to make French toast. Top with fresh berries and maple syrup for a decadent breakfast treat.
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