How I Mastered the Art of Making Perfect PLAIN SOURDOUGH Bagels at Home

As someone who has always loved the aroma of freshly baked bread, getting into sourdough baking felt like a natural step. The challenge? Crafting the perfect sourdough bagels! After numerous trials, recipes gone awry, and countless mornings of experimenting, I can finally say that I’ve mastered the art of making delicious, chewy, and perfectly shaped plain sourdough bagels at home. Let me take you on my journey and share my favorite steps, tips, and tricks to achieving bagel perfection!

The Appeal of Sourdough Bagels

You might be wondering why I went down this path. Sourdough bagels are unique; they are not only flavorful but also offer a delightful chewiness that sets them apart from their store-bought counterparts. The fermentation process in sourdough also makes these bagels easier to digest, and with just a few simple ingredients, you can whip up a batch that feels both artisanal and comforting.

Essential Ingredients

Before diving into the process, let’s talk about the ingredients you'll need. You don’t need anything extravagant, just high-quality basics:

• All-purpose flour: This will be the base of your bagels.

• Active sourdough starter: The heart of your bagels, providing that distinct sour flavor and texture.

• Water: Preferably filtered, to avoid any unwanted flavors.

• Salt: For flavor and to control fermentation.

• Sugar: A little bit of sugar helps balance the sour flavor and promotes browning.

  
  

Let’s not forget the water bath later—that’s an essential step in bagel-making!

Step-by-Step Guide to Making Sourdough Bagels

1. Prepare the Dough

The first step involves mixing your ingredients in a bowl. Start with the flour and salt in one bowl, then combine your sourdough starter with warm water in another bowl until dissolved. Next, combine the two and knead until you have a smooth dough. This might take about 10 minutes of good old-fashioned kneading!

Freshly kneaded sourdough bagel dough resting.

This stage is crucial. If the dough feels too sticky, don’t hesitate to sprinkle a little additional flour as you knead. Conversely, if it’s too dry, add a touch more water. The goal is a dough that’s elastic and slightly tacky.

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2. Bulk Fermentation

After kneading, cover the dough and leave it to rise in a warm spot for about 4 to 8 hours. During this time, the yeast will have a chance to develop flavor and texture.

Every hour, I like to give my dough a stretch and fold. Simply pull the dough from one side and fold it over to the opposite side. Repeat this process on all four sides. This helps to develop the gluten structure and makes for incredible bagels!

3. Shaping the Bagels

Once your dough has risen nicely, it’s shaping time! Divide the dough into equal portions (my favorite size is around 100 grams each for medium bagels). Roll each piece into a tight ball and then, using your thumb, create a hole in the middle. To shape, I gently stretch the hole while rotating the dough to create that classic bagel shape.

Two plain sourdough bagels resting before baking.

Let the shaped bagels sit on the counter for about 20 minutes covered. This helps them relax and becomes easier to handle when boiling.

4. Boiling the Bagels

The magic step! Bring a large pot of water to a simmer and add a tablespoon of sugar. Boil each bagel for about 1-2 minutes on each side. This step is essential; it gives the bagels their shiny crust and chewy texture. I always use spring water.

When they come out of the pot, let them drain on a cooling rack briefly before baking.

5. Baking the Bagels

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange your boiled bagels on it. For a golden crust, you can optionally brush them with an egg wash or sprinkle sesame seeds on top. Bake for about 20-25 minutes until golden brown.

Baked sourdough bagels cooling on a wire rack after baking.

The aroma wafting through your kitchen will be absolutely heavenly!

Enjoying Your Sourdough Bagels

Once they’ve cooled down a little, it’s time to slice them open. I find that they’re perfect with just a smear of cream cheese, a sprinkle of smoked salmon, or even just plain butter. The possibilities are endless!

Tips for Perfecting Your Bagels

1. Use a Healthy Starter: Make sure your sourdough starter is bubbly and active. The quality of your starter can make all the difference.

   
   

2. Play with Flavors: While I love plain sourdough bagels, feel free to get creative! Add everything bagel seasoning or try incorporating fresh herbs.

   
   

3. Experiment with Hydration Levels: If you like a chewier texture, slightly increase the hydration of your dough by adding more water.

   
   

4. Store Properly: Bagels can be frozen. Slice before freezing for quick breakfasts in the future!

   
   

5. Document Your Journey: Keep notes on what worked and what didn’t. Everyone’s kitchen environment is different; adjusting times and temperatures is part of the fun!

   
   

Conclusion

In conclusion, mastering the art of making perfect plain sourdough bagels at home is truly rewarding. Not only do you end up with delicious bagels that far surpass anything you can buy, but you also get to engage with the beautiful process of sourdough baking. From preparing the dough to savoring that first bite, each step is a delightful experience.

I hope my journey and tips inspire you to try making your own sourdough bagels at home. Happy baking!