Sourdough Bagels
Embark on a baking adventure with our homemade Sourdough Bagels recipe. These chewy, flavorful bagels are a breakfast favorite that you can now make in your own kitchen. The blend of bread flour, sourdough starter, and a touch of brown sugar creates a bagel that is both hearty and delicious.
Our Sourdough Bagels owe their irresistible appeal to a combination of simple ingredients, thoughtfully selected for their unique contributions to the overall flavor profile. The bread flour, sourdough starter, and brown sugar are carefully blended to create a dough that is both flavorful and easy to work with. The result is a bagel that is chewy on the outside, soft on the inside, and perfect for a hearty breakfast. Whether enjoyed with a smear of cream cheese, topped with smoked salmon, or simply eaten plain, these bagels promise to start your day off right.
Ingredients
3/4 to 1 cup water, warmed between 100-110°F 2-3/4 tsp yeast, instant or active dry 3 cups bread flour, plus more for work surface and hands 1 cup sourdough starter discard, unfed, at room temperature 1 Tbsp brown sugar, packed, either light or dark 2 tsp salt 1 large egg white, beaten with 1 Tablespoon water, for egg wash 2 qts water for the water bath 1/4 cup honey for the water bath
Method
- 1. Prepare the Dough: Mix the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
- 2. Add the flour, sourdough starter discard, brown sugar, and salt. Beat on low speed for 2 minutes, then knead for 4-5 minutes.
- 3. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
- 4. Line two large baking sheets with parchment paper or silicone baking mats. Shape the bagels: When dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Lift and pinch the dough to shape it into a bagel. Repeat with remaining dough.
- 5. Arrange bagels on the lined baking sheets. Cover with kitchen towel and rest for a few minutes as you prepare the water bath.
- 6. Preheat oven to 425°F (220°C). Water Bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
- 7. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
Homemade Sourdough Bagels
There's nothing quite like the taste of a fresh, homemade bagel, and our Sourdough Bagels are no exception. These bagels are a labor of love, requiring time and patience, but the end result is well worth it. The sourdough starter gives the bagels a distinctive tangy flavor, while the bread flour provides the chewy texture that bagel lovers crave. Whether you're a seasoned baker or a novice in the kitchen, this recipe is a fun and rewarding baking project.
Bagels are a versatile bread product that can be enjoyed in a variety of ways. They can be sliced and toasted, then spread with cream cheese or butter for a simple breakfast. They can also be used to make sandwiches, with fillings ranging from deli meats and cheeses to peanut butter and jelly. And of course, they're the perfect base for a classic lox and cream cheese spread.
Bagels, now a beloved breakfast staple enjoyed worldwide, have a rich and fascinating history that dates back several centuries. The origins of the bagel can be traced back to the Jewish communities of Poland in the 17th century. The bagel, known as 'bajgiel' in Polish, was traditionally given as a gift to women in childbirth and was seen as a symbol of life due to its circular shape.
In the late 19th century, as part of a larger wave of European immigration, Jewish immigrants from Poland brought the bagel to the United States. The bagel quickly gained popularity, particularly in cities with large Jewish populations such as New York and Chicago. The bagel's unique texture - a chewy interior shielded by a glossy, boiled crust - set it apart from other types of bread and made it a popular choice for sandwiches.
By the mid-20th century, bagels had become a staple in American breakfast cuisine. They were no longer exclusive to Jewish communities but had permeated mainstream American culture. The advent of the bagel-making machine in the 1960s further increased the bagel's popularity by enabling mass production and distribution.
Today, bagels can be found in an array of flavors and varieties, from the traditional plain and sesame to more adventurous flavors like cinnamon raisin, blueberry, and the iconic 'everything' bagel, which is topped with a mix of sesame seeds, poppy seeds, garlic, onion, and salt. Bagels have also been adapted to suit local tastes in different regions, such as the Montreal-style bagel in Canada, which is smaller, denser, and sweeter than its New York counterpart.
The bagel's journey from the Jewish ghettos of Poland to tables around the world is a testament to its universal appeal. Despite its evolution over the centuries, the essence of the bagel remains the same - a simple, versatile bread product that is as delicious on its own as it is with a schmear of cream cheese or a hearty sandwich filling. The bagel's enduring popularity is a testament to its unique texture, taste, and the cultural history it carries with it.
Our Sourdough Bagels recipe is a nod to the traditional methods of bagel making, with a sourdough twist. The use of a sourdough starter not only adds flavor, but also acts as a natural leavening agent. This results in bagels that are light and airy on the inside, with a chewy crust on the outside. The addition of brown sugar to the dough adds a hint of sweetness, balancing out the tanginess of the sourdough.
So why not try your hand at making your own bagels at home? It's a rewarding process that results in delicious, fresh bagels that are sure to impress. Happy baking!