Sourdough Bagels

Sourdough bagels combine the best of both worlds: the tangy flavor of sourdough and the chewy, satisfying texture of traditional bagels. This guide will take you through the process of making these delicious bagels at home, covering everything from the science behind sourdough to troubleshooting common issues. Whether you’re a seasoned baker or a beginner, this guide will help you master the art of making sourdough bagels.

Introduction to Sourdough Bagels

Sourdough bagels are a delightful twist on the classic bagel, incorporating the natural fermentation process of sourdough to create a unique flavor profile. Unlike regular bagels, which use commercial yeast, these bagels rely on a sourdough starter, which gives them a tangy taste and a more complex texture. The combination of chewy bagels and the slight sourness from the fermentation process makes these bagels truly special.

To understand what makes sourdough bagels different from other types of bagels, it’s essential to delve into their history. Bagels originated in Eastern Europe and have since become a staple in many parts of the world. The incorporation of sourdough into bagels is a relatively modern innovation that blends traditional baking techniques with the health benefits and distinctive flavor of sourdough.

For a more detailed look at the history and recipes for making sourdough bagels, you can visit The Clever Carrot.

The Science Behind Sourdough Bagels

The secret to the distinctive taste of sourdough bagels lies in the fermentation process. Sourdough is made using a sourdough starter, which is a mixture of flour and water that captures wild yeast and bacteria from the environment. The wild yeast ferments the sugars in the dough, producing carbon dioxide that leavens the dough, while lactic acid bacteria contribute to the dough’s tangy flavor.

What Makes Sourdough Different?

Wild Yeast and Lactic Acid Bacteria: Unlike commercial yeast, which acts quickly to leaven bread, wild yeast in a sourdough starter works more slowly, allowing for a longer fermentation process. This slower process develops more complex flavors and a chewier texture in the bagels.
Health Benefits: Sourdough is often considered healthier than bread made with commercial yeast due to its lower glycemic index and easier digestibility. The fermentation process also breaks down gluten, making it easier to digest for some people.

Ingredients and Tools for Making Sourdough Bagels

Before diving into the recipe, it’s important to gather all the necessary ingredients and tools. Sourdough bagels require a few specific ingredients and tools to achieve the perfect balance of flavor and texture.

Key Ingredients

Sourdough Starter: The heart of any sourdough bagel recipe, a well-maintained sourdough starter is essential. It should be active and bubbly before you start.
Flour: Bread flour is the best choice for sourdough bagels because it has a higher protein content, which helps develop the gluten needed for chewy bagels. You can also experiment with whole wheat flour for a nuttier flavor.
Water: Use filtered or bottled water to avoid any chemicals that might inhibit the fermentation process.
Sweeteners: Common sweeteners include honey, malt syrup, or sugar, which enhance the flavor and help create the classic bagel crust.
Salt: Salt is crucial for balancing the flavors and strengthening the dough.

Necessary Tools

Mixing Bowls: You’ll need large mixing bowls for combining ingredients and allowing the dough to rise.
Kitchen Scale: Accurate measurements are key in sourdough baking, so a kitchen scale is essential.
Dough Hook or Hands: You can knead the dough by hand or use a dough hook attachment on a stand mixer.
Baking Sheet and Parchment Paper: For baking the bagels.
Pot for Boiling Bagels: Boiling the bagels before baking is crucial for achieving the right texture.
Slotted Spoon: For handling bagels in boiling water.

Step-by-Step Guide to Making Sourdough Bagels

Making sourdough bagels at home is a rewarding process that involves several key steps. Each step is important for achieving the perfect texture and flavor.

Preparing the Sourdough Starter

Before you start making the dough, ensure that your sourdough starter is active. Feed it with equal parts flour and water, and let it sit at room temperature until it’s bubbly and doubled in size.

Mixing and Kneading the Dough

Combine the Ingredients: In a large mixing bowl, combine your sourdough starter, flour, water, sweetener, and salt.
Knead the Dough: Knead the dough until it is smooth and elastic. This can take about 10 minutes by hand or 5 minutes with a dough hook. The dough should be firm but pliable.

First Rise (Bulk Fermentation)

Allow the dough to rise at room temperature until it has doubled in size. This can take anywhere from 4 to 6 hours, depending on the ambient temperature and the activity of your sourdough starter.

Shaping the Bagels

Divide the Dough: Once the dough has risen, divide it into equal portions, usually around 100 grams each.
Shape the Bagels: Roll each portion into a ball, then poke a hole through the center with your finger and gently stretch the hole until it’s about 2 inches in diameter.

Second Rise

Place the shaped bagels on a baking sheet lined with parchment paper. Cover them with a damp towel and let them rise again for about 1 to 2 hours, until they’re slightly puffy.

Boiling and Baking

Boil the Bagels: Bring a large pot of water to a boil and add a sweetener like honey or malt syrup. Boil the bagels for 1 minute on each side.
Bake the Bagels: Transfer the boiled bagels to a baking sheet and bake them in a preheated oven at 425°F (220°C) for about 20 to 25 minutes, or until they’re golden brown.

Popular Variations and Toppings

Once you’ve mastered the basic sourdough bagel, you can experiment with different variations and toppings to suit your taste.

Classic Toppings

Sesame Seeds
Poppy Seeds
Everything Seasoning
Coarse Salt

Creative Variations

Cinnamon Raisin Sourdough Bagels: Add cinnamon and raisins to the dough for a sweet twist.
Whole Wheat Sourdough Bagels: Substitute part or all of the bread flour with whole wheat flour for a heartier flavor.
Herb and Garlic Sourdough Bagels: Incorporate fresh or dried herbs and garlic into the dough for a savory bagel.

Toppings and Spreads

Cream Cheese: A classic pairing for any bagel.
Lox: Smoked salmon adds a luxurious touch.
Butter: Simple and delicious.
Avocado: For a creamy, healthy topping.

Troubleshooting Common Issues

Even experienced bakers can run into problems when making sourdough bagels. Here are some common issues and how to fix them.

Flat Bagels

Flat bagels can result from under-proofing or over-boiling. Make sure the dough has risen enough during the first and second rises, and boil the bagels for the correct amount of time.

Dense or Gummy Texture

A dense or gummy texture can be caused by over-kneading or not letting the dough rise long enough. Be sure to knead the dough just until it’s smooth and elastic, and allow enough time for fermentation.

Overly Sour Flavor

If your sourdough bagels are too sour, try reducing the fermentation time. You can also experiment with feeding your starter more frequently to reduce its acidity.

Cracked or Tough Crust

A cracked or tough crust can result from over-boiling or baking at too high a temperature. Boil the bagels for just 1 minute on each side and bake at the recommended temperature.

FAQ –

What makes sourdough bagels different from regular bagels?

Sourdough bagels are made using a sourdough starter instead of commercial yeast. This gives them a tangy flavor and a chewier texture compared to regular bagels.

Can I make sourdough bagels without a starter?

While the distinctive flavor of sourdough bagels comes from the sourdough starter, you can use commercial yeast if you don’t have a starter. However, the flavor and texture will be different.

How long do sourdough bagels last?

Sourdough bagels can be stored at room temperature in an airtight container for up to 3 days. For longer storage, freeze them for up to 3 months.

What’s the best flour to use for sourdough bagels?

Bread flour is the best choice for sourdough bagels because of its high protein content, which helps develop the gluten needed for chewy bagels. Whole wheat flour can be used for a different flavour and textures.

Why do you boil bagels before baking?

Boiling bagels before baking gives them their characteristic chewy texture and shiny crust. The boiling process gelatinizes the starch on the bagel’s surface, which prevents it from fully rising in the oven and gives the bagels their dense, chewy interior.

Can I make gluten-free sourdough bagels?

Yes, you can make gluten-free sourdough bagels using a gluten-free sourdough starter and gluten-free flour. The texture will differ from traditional bagels, but they can still be delicious.

Conclusion

Making sourdough bagels at home is a rewarding experience that combines the tangy flavor of sourdough with the chewy texture of a classic bagel. With this guide, you’ll be able to master the process, troubleshoot common issues, and even experiment with different variations and toppings. Whether you enjoy them plain, topped with cream cheese, or loaded with lox, levain bread are a delicious and satisfying baking project worth trying.