Sourdough Bagels
Sourdough Bagels
It has become a Christmas tradition in our house to have bagels with dilly cream cheese, smoked salmon, and all the fixings (red onion, tomatoes, arugula, and capers). Usually that means ordering bagels from our favorite local bagel shop to pick up Christmas Eve morning. And while I still reserve the right to order and pick up in the future, this year I am planning to make homemade sourdough bagels.
Here's the thing with sourdough baking, it is not as fast or predictable as baking with commercial yeast. You will see pretty big ranges listed for the steps that include proofing the dough because of that. Sourdough baking is a slower process overall, but the exact timing really depends on how active your starter is, the temperature and humidity of your kitchen, and the temperature of the ingredients. Colder and dryer conditions (like baking in the winter in Minnesota) means it will take longer for the dough to rise, but your patience will be rewarded!
Makes: 8 bagels
Prep time:
Total time:
- 450 grams bread flour
- 100 grams whole wheat flour (or more bread flour)
- 100 grams fed and active sourdough starter
- 12 grams sugar
- 12 grams salt
- 300 grams slightly warmer than room temperature water
- 2 quarts water
- 2 tablespoons molasses
- 1 egg white, beaten
- Desired toppings like everything bagel seasoning, poppy seeds, sesame seeds, or flaky salt
- In the bowl of a stand mixer fitted with a dough hook, combine bread flour, whole wheat flour, sourdough starter, sugar, salt, and water. Mix on low until ingredients are combined.
- Continue mixing on medium-low speed for 8-10 minutes or until dough passes the windowpane test (a small piece of dough can be stretched thinly without tearing).
- Transfer dough to a lightly oiled bowl and cover. Allow to stand at room temperature for 6-14 hours or until mixture has risen by about 50% (this process will go faster in warm and humid weather and slower in cold and dry weather).
- Line two baking sheets with lightly oiled parchment paper; set aside.
- Divide dough into 8 equal pieces and shape each into a tight ball. Insert an index finger through the center of each ball and stretch to make a hole about 2-inches in diameter. Place 4 bagels on each baking sheet. Cover baking sheets (I like to use another upside-down rimmed baking sheet, but a damp towel or oiled plastic wrap works well too). Allow to rest for 1-3 hours or until slightly puffed.
- Heat oven to 425° F.
- Meanwhile, bring about 2 quarts of water to a boil in a wide pot. Stir in molasses.
- Working in batches, gently place bagels in the water; cook for about 1 minute on each side.
- Remove bagels, allowing excess water to drip back into the pot. Return to the parchment lined pans. Brush tops of the boiled bagels with beaten egg white and sprinkle with desired toppings.
- Bake for 20-25 minutes, rotating pans about halfway through, until bagels are deeply golden brown.
- Allow bagels to cool briefly at room temperature before serving or cool completely and store covered for up to 3 days at room temperature or freeze for up to 2 months.
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