Description
Visit Tales Of A Kitchen to get a wonderful Sourdough Bagel Recipe. Discover how to create ideal chewy bagels with a tangy sourdough twist with helpful hints.
Ingredients
Scale
- 1 cup active sourdough starter
- 1 cup warm water
- 1 tablespoon honey
- 4 cups bread flour
- 1 tablespoon salt
- 1 tablespoon white sugar
- 1 tablespoon malt syrup (optional)
- Toppings of your choice (sesame seeds, poppy seeds, onion flakes, etc.)
Instructions
- Activate the sourdough starter: Combine the sourdough starter with warm water and honey in a bowl. Stir well and let it sit for about 1-2 hours, or until it’s bubbly and doubled in size.
- Prepare the dough: In a large bowl, combine the activated sourdough starter with the flour, salt, sugar, and malt syrup (if using). Mix until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 2-3 hours, or until doubled in size.
- Shape the bagels: Divide the dough into 8 equal pieces. Shape each piece into a smooth ball, then make a hole in the center to form the bagel shape.
- Boil the bagels: Bring a large pot of water to a boil. Gently add the bagels to the boiling water and cook for 1 minute per side.
- Add toppings: Remove the bagels from the water and place them on a baking sheet lined with parchment paper. Add your desired toppings.
- Bake the bagels: Preheat your oven to 400°F (200°C). Bake the bagels for 20-25 minutes, or until golden brown.
Notes
- For a chewier bagel, let the dough rise for longer.
- Experiment with different toppings to create your own unique bagel flavors.
- Store leftover bagels in an airtight container at room temperature for up to 2 days.
Nutrition
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 400mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg