why make this recipe
Making homemade sourdough bagels offers a wonderful mix of texture and flavor that you simply can’t get from store-bought options. The delightful chewiness, combined with the unique taste of sourdough, makes these bagels a truly special treat. Plus, using sourdough discard means you’re reducing waste while creating something delicious. Freshly baked bagels right from your oven can elevate any breakfast or snack time.
how to make Homemade Sourdough Bagels
Ingredients:
- 2 cups all-purpose flour
- 1 cup warm water
- 1 cup sourdough discard
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 1 tablespoon baking soda
- Toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning)
Directions:
- In a large bowl, mix the warm water, sugar, and yeast. Let it sit for about 5 minutes until bubbly.
- Add the sourdough discard and salt, mixing well.
- Gradually add the flour, stirring until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place in a greased bowl, cover, and let rise for 1 hour.
- Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil, adding baking soda.
- Divide the risen dough into equal pieces and shape each into a bagel.
- Boil each bagel for about 1-2 minutes on each side.
- Place bagels on a baking sheet lined with parchment paper and sprinkle with toppings.
- Bake for 20-25 minutes until golden.
- Allow to cool before serving.
how to serve Homemade Sourdough Bagels
Homemade sourdough bagels are best served warm. You can enjoy them plain or with your favorite spreads. Cream cheese, butter, and even avocado make excellent toppings. For a sweeter option, try adding some jam or honey. These bagels are perfect for breakfast, brunch, or a satisfying snack throughout the day.
how to store Homemade Sourdough Bagels
To store your homemade bagels, let them cool completely. Place them in a resealable bag or an airtight container to keep them fresh. They will last for about 3-5 days at room temperature. For longer storage, you can freeze the bagels. Just place them in a freezer-safe bag, and they will keep for up to 3 months. When you are ready to eat them, you can thaw them at room temperature or toast them straight from the freezer.
tips to make Homemade Sourdough Bagels
- Knead Well: Make sure to knead your dough thoroughly for a smooth and elastic texture.
- Water Temperature: Ensure your water is warm but not hot, as extreme heat can kill the yeast.
- Topping Variety: Feel free to mix and match toppings to create your favorite bagel flavors.
- Boiling Time: Adjust boiling time to achieve your desired chewiness—shorter for a softer bagel, longer for a firmer texture.
variation
You can add different flavors to your bagels. Try mixing in herbs like dried onion, garlic, or even cheese into the dough. You can also experiment with sweet options by adding cinnamon and raisins. These variations can give you a unique take on classic bagels.
FAQs
Q: Can I use regular yeast instead of active dry yeast?
A: Yes, you can use instant yeast if you prefer. Just mix it directly into the dry ingredients without proofing it first.
Q: How can I get my bagels to be more chewy?
A: For chewier bagels, increase the boiling time slightly and ensure good kneading of the dough to develop gluten.
Q: What can I do with leftover sourdough discard?
A: Besides making bagels, you can use sourdough discard in pancakes, waffles, muffins, or even as a thickener for soups.
Homemade Sourdough Bagels
Ingredients
Method
- In a large bowl, mix the warm water, sugar, and yeast. Let it sit for about 5 minutes until bubbly.
- Add the sourdough discard and salt, mixing well.
- Gradually add the flour, stirring until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place in a greased bowl, cover, and let rise for 1 hour.
- Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil, adding baking soda.
- Divide the risen dough into equal pieces and shape each into a bagel.
- Boil each bagel for about 1-2 minutes on each side.
- Place bagels on a baking sheet lined with parchment paper and sprinkle with toppings.
- Bake for 20-25 minutes until golden.
- Allow to cool before serving.