How To Make Sourdough Bagels

Key Takeaway:

• Sourdough bagels require simple ingredients: To make sourdough bagels, you will need flour, water, sourdough starter, salt, and sugar. These ingredients are readily available and accessible for most home cooks, making it easy to whip up a batch of these delicious bagels.
• The key to perfect sourdough bagels is proper preparation and fermentation: Mixing the ingredients, kneading the dough, and fermenting it properly are crucial steps to ensure the bagels come out perfect. Over- or under-fermented dough can result in dense or flat bagels, while well-fermented dough leads to light and fluffy bagels with a distinct sourdough flavor.
• Serving and storing your sourdough bagels: Sourdough bagels can be served in a variety of ways, from traditional cream cheese and lox to more creative toppings. They should be stored in an airtight container at room temperature for up to 2 days, or frozen for longer shelf life. To enjoy reheated bagels, simply toast on a low heat setting until heated through.

Are you looking for a delicious and nutritious snack? Look no further, learn how to make delicious sourdough bagels right in your own kitchen! With only a few simple ingredients, you can have fresh bagels any time.

Ingredients for Sourdough Bagels

To get the ideal sourdough bagels, you must pick the exact components and amounts. Check out this “Ingredients for Sourdough Bagels” section! It covers flour, water, sourdough starter, salt, and sugar. Now you can create a batch of bagels that will please your taste buds!

Flour

Utilizing premium quality wheat grits in the recipe is vital as it influences the texture and taste of the sourdough bagels. The gluten content in flour contributes to the chewy texture of a bagel. Therefore, high protein wheat flour like bread flour or high gluten flour with a protein content between 12-14% is ideal for making sourdough bagels.

Flour Type	Protein Content (%)
Bread Flour	12-14%
High Gluten Flour	12-14%
All-Purpose Flour	10-12%

It’s important to note that using all-purpose wheat flour instead may result in a less dense and softer texture. Therefore, choosing the right type of flour is crucial for achieving perfect sourdough bagels.

A noteworthy fact: Bagels were popular during World War II when they became the staple food of American soldiers due to their long shelf-life.

Water, the only thing that should be lukewarm in the making of these sourdough bagels.

Water

The hydration component in the sourdough bagel recipe plays a crucial role in achieving the perfect texture and flavor. It reacts with the other ingredients to develop and activate gluten, giving the dough its elasticity and chewiness. The water quality must be optimum for best results.

The acidity of the sourdough starter affects how much water is required in the recipe. It varies depending on factors such as fermentation time, temperature, and type of flour used. Cold water slows down fermentation, while warm water speeds it up. Adjustments to the amount may become necessary to maintain proper consistency.

It is essential to incorporate the water gradually into the dough mixture, especially when working with high-protein flours like bread flour or strong white flour. This ensures thorough hydration and even distribution of moisture throughout the dough.

The ancient Egyptians were some of the first people to make bread over 5000 years ago but it took several thousand years after that for bagels to be invented. They are believed to have originated in Poland in the 16th or 17th century by Jewish bakers who sold them from their street carts.

Nothing bonds people like a good sourdough starter, except maybe a shared traumatic experience.

Sourdough starter

Starting Your Sour Culture

Creating a foundation for the perfect sourdough bagels begins with cultivating your sour culture, commonly referred to as a “mother.” This base will give your bagels that unique sourdough taste and chewy texture.

Here is a 3-Step Guide to creating your own sour culture:

1. Mix equal parts flour and water to create a paste-like consistency. Cover and let sit in a warm spot for three days.
2. The mixture should begin to bubble and rise, indicating that natural yeast has started to thrive inside. Add more flour and water to create more volume and repeat this process every day until the mixture has doubled in size consistently.
3. Your mother is now ready to use! Store it in the fridge and feed daily with equal parts flour and water when you’re not using it.

Remember, the longer you keep your mother fed, the stronger it becomes – which can help create an even better flavor profile in your bagels.

A Note on Flour

Don’t forget about the key ingredients; as always, sourcing high-quality flour is essential. A combination of bread flour and all-purpose flour provides just enough gluten structure without being too dense or chewy.

One baker in New York City had been making bagels for years but always used store-bought yeast. After experimenting with his own homemade sour culture, he realized the depth of flavor he had been missing all along. Soon after switching recipes, he created viral-worthy sourdough bagels that became popular overnight through word-of-mouth alone.

You might want to take this recipe with a grain of salt, but don’t forget to actually add the salt for that perfect sourdough bagel flavor.

Salt

Amending the Taste Profile

Salt is an important component of sourdough bagels. It not only enhances the flavor profile but also regulates dough fermentation and gluten development. Using kosher or sea salt instead of regular iodized salt yields better results in terms of taste. Too little or too much salt can significantly impact the texture and quality of your bagels.

Incorporating Table Salt into Sourdough Bagels

To achieve optimal results when making sourdough bagels, it is crucial to measure your ingredients precisely, including table salt. A general rule of thumb is to use 2% of the total flour weight when adding salt to the dough. For instance, if you are using 500 grams of flour in your recipe, then you should use ten grams (or two teaspoons) of table salt.

For Salt Lovers

If you are keen on experimenting with different types of salts, you could try Himalayan pink salt for its unique mineral properties and milder flavor profile than regular sea salts. However, keep in mind that the amount you would need would vary as per taste preferences.

Don’t Miss Out!

Adding just the right amount of salt helps create a perfectly balanced and authentic sourdough bagel experience, so don’t miss out on this essential ingredient! Who needs a dentist when you can just eat a whole bag of sugar-filled sourdough bagels?

Sugar

One of the crucial elements in making sourdough bagels is a sweetener, which can help to balance out the sour tanginess of the dough. This ingredient adds flavor and helps with the browning process during baking.

There are various options for sweeteners in sourdough bagels, including brown sugar, honey, and maple syrup. However, it’s important to note that adding too much sweetness can overpower the distinctive taste of sourdough.

To achieve a perfect balance, many bakers prefer using malt syrup or molasses as they provide a subtle sweetness that complements the sourness of the dough. Moreover, malt powder is also commonly used as it provides an intense sweetness while retaining a slight nuttiness.

Using appropriate amounts of sweeteners contributes significantly to the success of your sourdough bagel. Keep experimenting with different types until you find your preferred taste.

Interestingly, NYC once had over 300 bakeries churning out real New York-style bagels until mass production took over in the 60s. Today you have many commercial and artisanal bakeries offering unique twists to this timeless breakfast staple.

Get ready to knead your worries away, because preparing the dough for these sourdough bagels is like therapy, but with carbs.

Image credits: biota-fermentation.com by Yuval Duncun

Preparing the Dough

Creating sourdough bagels? Start with the sub-sections. Mix up the ingredients. Knead the dough. Ferment the dough. Each one will give you important knowledge and skills for the perfect bagel dough.

Mixing the ingredients

Starting the Dough: Combining the Elements

To start making sourdough bagels, you need to combine all the ingredients and mix them thoroughly. Here’s how:

1. In a large bowl, mix together the sourdough starter, flour, salt, sugar, and warm water.
2. Use your hands to knead the dough until it becomes firm and smooth.
3. Cover the bowl with a damp cloth or plastic wrap and let it rise for about an hour in a warm place.
4. Punch down the dough and divide it into equal pieces according to your desired bagel size.

Incorporate Uniqueness

To achieve chewiness and flavor in your sourdough bagels, use high-quality ingredients such as non-bleached flour and raw honey instead of processed sugar. You can also experiment with different toppings like everything spice mix or garlic flakes.

A Brief History

Bagels are said to have originated in eastern Europe in the 17th century. In America, they rose to popularity in the late 19th century when immigrants brought their traditional recipes with them. Today, they are a staple breakfast food loved by many across the globe.

Finally, a workout that involves kneading dough instead of going to the gym.

Kneading the dough

To achieve the perfect consistency and texture in your sourdough bagels, it is imperative to work on the dough correctly. Proper kneading of the dough helps develop the gluten and create an even crumb while giving a satisfying chewiness to your bagels.

To knead your sourdough bagel dough correctly:

1. Start by placing the dough on a lightly floured surface.
2. Push the dough forward with the heel of your hand, then fold it back onto itself.
3. Repeat this process for about 10-15 minutes or until you feel that the gluten strands have developed enough to give your finished product its signature chewiness.

It’s crucial not to add too much flour during kneading as it can lead to dry and tough bagels. It may take some practice to reach the perfect consistency, so don’t lose heart if initial attempts are challenging. Keep at it and develop your unique style.

When working with sourdough, it’s best to be patient and allow enough time for proper rise as sourdough needs more time than regular yeast bread. After kneading, give your dough adequate time and optimal temperature for fermentation.

To prevent over-kneading and overworking of the gluten strands:

1. Avoid using high speed food processors or mixers with strong motor power.
2. Bake small batches instead of large ones during busy hours when handling time could stress you out.
3. If possible try not leaving out important ingredients such as salt which could interfere with fermentation time leading up soggy results.

If sourdough is the OG of bread, then fermenting the dough is its wild sidekick ready to make some badass bagels.

Fermenting the dough

To harness the full flavor and soft, chewy texture of sourdough bagels, it is important to deploy an expert technique called ‘leavening’ that triggers fermentation in the dough.

Here’s a simple 6-step guide to fermenting the dough for perfect sourdough bagels:

1. Begin by mixing your dough ingredients, including sourdough starter, water, flour, salt, and sweetener or malt powder if desired.
2. Cover with a towel and let rest for at least six hours or overnight, allowing for initial fermentation which develops flavors while bulk rising the dough to double its size.
3. After the dough has rested and doubled in size, lightly dust it with flour. Divide into pieces of equal size. Roll each dough piece into a ball.
4. Poke your finger through the center of each ball to create a hole then swirl it around your index & middle finger until you get your desired hole size (the hole should be bigger than desired as they tend to close during boiling).
5. Cover with a damp cloth and place in a warm room for one hour or until they are noticeably puffy.
6. Dunk them into boiling water on one side using light pressure on top to keep them from sinking too much below surface level. Cook for 30 seconds per side then arrange on parchment paper before placing in oven.

As you may already know when working with sourdough starter every batch is slightly different depending on how long it matured or how active it was when starter was refreshed. To ensure freshness and consistency refreshing the sourdough starter from time-to-time is crucial.

Don’t miss out on mastering this technique that can elevate your breadmaking game significantly. Try these steps today!

Get ready to play with your food as we shape and boil these beautifully imperfect bagels.

Image credits: biota-fermentation.com by James Jones

Shaping and Boiling the Bagels

For your ideal sourdough bagel-filled breakfast, follow these steps: “Dividing and shaping the dough,” “Boiling the bagels,” and “Topping the bagels.” All of these will aid in the “Shaping and Boiling” of your bagels!

Dividing and shaping the dough

After proofing and chilling the dough, it’s time to shape and form our sourdough bagels. This step involves dividing and forming the dough into smooth round balls.

Here’s a 6-step guide on how to divide and shape your sourdough bagel dough:

1. Divide the dough evenly into 10-12 portions.
2. Take each portion of dough and roll it between your hands to create a smooth ball.
3. Create a hole in the center of each ball by poking your finger through the center and gently stretching it outwards.
4. Place the formed bagels onto a floured surface or parchment-lined baking sheet.
5. Cover them with plastic wrap or a damp towel and let them rest for another 30-45 minutes.
6. Test to make sure they’re ready by performing a float test; place one of the shaped bagels in a bowl of water, if it floats back up to the top, it’s ready.

It’s important not to handle or overwork your dough too much at this stage, as you don’t want to collapse all of those air pockets that have developed through fermentation.

One unique tip is to sprinkle some toppings such as sesame seeds, poppy seeds or everything seasoning onto each shaped bagel before boiling them; this will allow them to become infused with flavor during cooking.

After shaping and boiling process is completed, bake them until golden brown for perfect sourdough bagels!
Boiling bagels is like giving them a hot tub experience before tossing them in the oven. #TreatYourDoughRight.

Boiling the bagels

Bagel boiling is a crucial step that gives the bread its signature chewy texture and shiny exterior. To achieve perfectly boiled bagels, it requires precision and practice. Here’s what you need to do:

1. Fill a large pot with water and bring it to a boil.
2. Add malt syrup or honey to the boiling water for sweetness (optional).
3. Gently lower the bagels into the pot using a slotted spoon.
4. Boil them for 1-2 minutes on each side until they float to the surface.
5. Take them out of the water with the slotted spoon and place them onto a tray lined with parchment paper.
6. Egg wash or top with your desired seasoning before baking them in the oven.

Remember, overboiling can lead to softer bagels, while underboiling can cause them to deflate. After boiling, allow the bagels to cool completely before slicing or freezing them.

To add more flavor, you can add various ingredients such as cinnamon, garlic, sesame seeds etc., into your bagel dough.

Get ready to enjoy freshly baked and perfectly boiled homemade sourdough bagels! Don’t miss out on this unique culinary experience!

Add toppings to your bagel like it’s a canvas and you’re an abstract artist, but without all the judgment from people who think they understand art.

Topping the bagels

Toasting and Dressing the Bagels – How to Add Flavors to Sourdough Bagels

Toasting and dressing sourdough bagels is the final step of making them delicious. Here’s how you can add some delectable flavors:

1. Toasting: Cut the bagel in half, lay it with cut-side facing up on a baking sheet, and toast it until golden brown.
2. Dressing: Spread a layer of cream cheese or butter or jam all over the toasted halves.

For an extra touch of flavor, sprinkle some sesame seeds or poppy seeds on top before toasting.

To add more variety, you can also experiment with different dressings such as honey, peanut butter, Nutella, etc. Just make sure not to overdo it and keep the flavors balanced.

Enjoy your homemade sourdough bagels in unique ways by following these simple tips! Now the real fun begins, it’s time to turn those doughy circles into carb-loaded perfection.

Image credits: biota-fermentation.com by Harry Washington

Baking the Bagels

Create the perfect sourdough bagels from your own home! Master the art with the ‘Baking the Bagels’ section in ‘How to Make Sourdough Bagels’.

This section has three key steps:

1. Preheat the oven
2. Bake the bagels
3. Cool them

Follow these steps and you’ll soon be a pro!

Preheating the oven

To ensure the perfect baking of your sourdough bagels, it is important to prepare your oven properly before you start. Follow these steps:

1. Begin by turning on your oven and setting it to the required temperature for your bagel recipe.
2. Allow it to preheat for at least 20-30 minutes. This ensures even and consistent heat throughout the entire cooking process.
3. While waiting for the oven to preheat, prepare a baking sheet with parchment paper or a non-stick surface.
4. Once preheated, place the bagels on the prepared baking sheet and place them in the oven. Make sure there is enough space between each bagel to allow proper air circulation.
5. Bake according to recipe instructions, and always keep an eye on their progress to prevent overcooking or undercooking.

It is also important to note that every oven is different and may require slight adjustments in temperature or cook time. Therefore, it’s a good idea to test bake one or two bagels before committing to a full batch.

As with any type of baking, it’s best to follow the recipe instructions closely but also feel free to experiment with different techniques and flavors. For example, some bakers prefer boiling their bagels before baking them for a chewy texture. Others might add extra toppings like sesame seeds or poppy seeds for added flavor and texture.

By properly preheating your oven and experimenting with new ideas, you’ll be well on your way to making delicious homemade sourdough bagels! Get ready to carb load like a boss with these sourdough bagels that are worth getting out of bed for.

Baking the bagels

Crafting delectable Sourdough Bagels requires a process that involves baking with mastery. To make the perfect bagels, follow these steps.

1. Prepare the dough by mixing sourdough starter, barley malt syrup, flour, water, salt and honey together.
2. Allow the dough to rest overnight for it to rise and then divide into smaller portions
3. Create a hole in the center of each piece using your fingers and stretch them carefully before placing them on a baking sheet to proof.
4. Once risen, boil the dough for thirty seconds per side before putting them in 500°F preheated oven for ten minutes. Rotate and bake again for another five minutes until they are golden brown.

Perfection is achieved only when partakers savor each bite of warm bagels smothered with cream cheese or butter.

Creating Sourdough Bagels have been an American tradition since the 1880s but had Eastern-European roots – migration brought Jewish immigrants that reintroduced their customs and traditional breadmaking techniques by adding Flavorful Malz (malt) to their loaves. Today we continue cultural harmony through our love of delicious bagels.

These bagels need to cool down faster than a celebrity’s publicist during a scandal.

Cooling the bagels

As the bagels come out of the oven, it is time to let them cool down before serving or storing. This step is crucial in ensuring that the bagels maintain their texture and flavor.

Here is a quick 4-step guide on how to ensure your sourdough bagels properly cool down:

1. Transfer the bagels onto a cooling rack immediately after they are removed from the oven.
2. Let them sit on the cooling rack until they reach room temperature (approximately 20-30 minutes).
3. Once cooled to room temperature, store them in an airtight container.
4. If you plan to serve them later, you can freeze them.

It is worth noting that rushing this process may cause the bagels to dry out or become tough.

To further preserve their freshness and taste, place them in a paper bag before putting them into an airtight container. The paper will prevent any moisture from being trapped around the bagel’s surface.

Pro Tip: Avoid cutting into the hot bagels right out of the oven; Doing so will cause them to lose their shape and texture.

Better hide these bagels from your coworkers, or they’ll be gone faster than toilet paper during a pandemic.

Image credits: biota-fermentation.com by Yuval Washington

Serving and Storing the Bagels

Serve & store your fresh sourdough bagels with ease! Here’s how:

1. For serving & topping suggestions, check out the first sub-section.
2. For storage & reheating tips, take a look at the second sub-section.

This way, you can enjoy delicious bagels tomorrow too!

Serving suggestions

When it comes to how to serve your delicious sourdough bagels, there are various options available. Here are some ideas for presenting your homemade treats:

1. Toasted: Toasting the bagel enhances its natural flavor and adds a crispy texture. Top with cream cheese or butter and jam for a perfect breakfast treat.
2. Sandwiches: Use your sourdough bagel to make a classic deli sandwich or a breakfast sandwich with eggs, bacon, and cheese.
3. Bagel Chips: Slice the bagels thinly, and bake them in the oven until they become crunchy. Use these crispy chips as a snack or as a topping in salads.

In addition, you can try spreading Nutella on top of your toasted bagel or even transform it into a mini pizza by adding sauce and toppings.

To keep the freshness of your freshly baked sourdough bagels intact, store them in an airtight container or plastic wrap at room temperature for two days. For longer storage, freeze them individually wrapped in plastic bags and warm them up before serving.

Pro Tip – Warm up slightly stale bagels before slicing & use care when slicing because they’re more prone to crumbles!

Storing and reheating the bagels.

To ensure the perfect taste and texture of your sourdough bagels, it is essential to store and reheat them properly. Here’s how you can take care of leftovers:

1. Allow the bagels to cool completely before storing them in an airtight container or bag.
2. Keep the container at room temperature for 1-2 days or in the refrigerator for up to a week.
3. To revive the crispiness, preheat your oven to 375°F and bake for 5-10 minutes. You can also toast them in a toaster if you prefer a softer texture.
4. If you’re in a hurry, microwave the cold bagels on high for about 15 seconds and then toast it like usual.
5. Spread cream cheese or butter while they are hot so that it spreads evenly without tearing the bagel apart.

Remember not to freeze your sourdough bagels unless they are baked fresh, as freezing can reduce their chewy texture and freshness.

It is essential to use good quality plastic bags or containers with tight-fitting lids for storage purposes. Store different flavored bagels separately to maintain their distinctive aroma and taste.

One day I stored my freshly made everything-bagels on top of my refrigerator where I usually keep them but forgot to close them tightly. The next morning all six bagels had become harder than rocks!

Five Facts About How to Make Sourdough Bagels:

• ✅ Sourdough bagels are made with a sourdough starter, which gives them a unique tangy flavor. (Source: The Kitchn)
• ✅ The process of making sourdough bagels can take up to two days, including overnight proofing. (Source: King Arthur Baking)
• ✅ Sourdough bagels are boiled before baking, which gives them their distinctive chewy texture and shiny crust. (Source: Food52)
• ✅ Traditional toppings for sourdough bagels include poppy seeds, sesame seeds, and everything bagel seasoning. (Source: Bon Appétit)
• ✅ Sourdough bagels can be enjoyed toasted with cream cheese or used as the base for a breakfast sandwich. (Source: Delish)

FAQs about How To Make Sourdough Bagels

1. What ingredients do I need to make sourdough bagels?

The ingredients to make sourdough bagels, you will need flour, water, salt, sugar, yeast, and sourdough starter. You can also add toppings such as sesame seeds, poppy seeds, or everything seasoning.

2. How long does it take to make sourdough bagels?

Making sourdough bagels is a process that takes a total of about 12-15 hours, with approximately 3 hours of active time to mix, shape, and boil the bagels, and the rest of the time dedicated to fermenting and proofing the dough.

3. Can I use all-purpose flour instead of bread flour for sourdough bagels?

Yes, while using bread flour can provide a chewier texture to your bagels, all-purpose flour can also work for making sourdough bagels. Just keep in mind that the texture may be slightly different.

4. How do I shape the sourdough bagels?

To shape the sourdough bagels, take a small piece of dough and roll it into a ball, then poke a hole through the center. Use your fingers to gently stretch out the hole and shape the bagel.

5. What is the best way to boil sourdough bagels?

Boiling is an important step in making sourdough bagels. It helps to create a chewy texture and unique crust. Bring a pot of water to a boil and add some sugar. Boil the bagels for 1-2 minutes on each side before transferring them to a baking sheet.

6. How do I store sourdough bagels?

Store sourdough bagels in an airtight container or a plastic bag at room temperature for up to 2 days. Alternatively, you can freeze them for later use. To defrost, leave them at room temperature or toast them in the oven or toaster.

The post How To Make Sourdough Bagels appeared first on Staging.

source https://biota-fermentation.com/recipes/how-to-make-sourdough-bagels/