How to Make Plain Sourdough Bagels at Home for a Chewy Delight

As someone who has always loved the aroma of freshly baked bread, I was drawn to sourdough baking. My challenge? Crafting the perfect sourdough bagels! After numerous trials, failed recipes, and countless mornings of experimenting, I can finally say I’ve mastered the art of making chewy and perfectly shaped plain sourdough bagels at home. Let me share my journey, complete with steps, tips, and tricks to achieve bagel perfection!

The Appeal of Sourdough Bagels

You might be wondering about the allure of sourdough bagels. They are not only flavorful but also boast a delightful chewiness that sets them apart from store-bought options. The fermentation process in sourdough enhances flavor and makes the bagels easier to digest. A study found that sourdough fermentation can decrease glycemic response, making these bagels a healthier choice. With just a few high-quality ingredients, you can whip up a batch that feels both artisanal and comforting.

Essential Ingredients

Before we dive into the process, let's take a look at the ingredients you'll need. You don’t need anything extravagant, just quality basics:

• All-purpose flour: Acts as the base of your bagels. Around 500 grams will do for a batch of eight bagels.

  
  

• Active sourdough starter: This is the heart of your bagels. A bubbly and active starter is crucial for texture and flavor.

  
  

• Water: Preferably filtered to avoid any unwanted flavors. Aim for about 300 grams.

  
  

• Salt: Around 10 grams for flavor and to regulate fermentation.

  
  

• Sugar: About 15 grams helps balance the sourness and promotes browning.

  
  

And remember, we can't forget the boiling water bath. That’s critical for a chewy crust!

Step-by-Step Guide to Making Sourdough Bagels

1. Prepare the Dough

The first step involves mixing your ingredients. In one bowl, combine the flour and salt. In another, mix your sourdough starter with warm water until dissolved. Next, combine these mixtures and knead until you achieve a smooth dough, typically 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 bit more flour during kneading. Conversely, if it’s too dry, add a little more water. The goal is a dough that’s elastic and slightly tacky, similar to a well-kneaded pizza dough.

2. Bulk Fermentation

After kneading, cover the dough and let it rise in a warm spot for about 4 to 8 hours. During this fermentation, the yeast develops flavor and texture.

I recommend doing a stretch and fold every hour. Simply pull the dough from one side and fold it over to the opposite side. Repeat this process on all four sides. This technique builds gluten structure, essential for fantastic bagels!

3. Shaping the Bagels

When the dough has risen nicely, it's time to shape! Divide it into 8 equal pieces, aiming for about 100 grams each for medium bagels. Roll each piece into a tight ball and use your thumb to create a hole in the center. Gently stretch while rotating to achieve 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 relaxation period makes them easier to handle when boiling.

4. Boiling the Bagels

This is a key moment! Bring a large pot of water to a simmer and add a tablespoon of sugar. Boil each bagel for about 1 to 2 minutes on each side. This step is essential; it gives bagels their shiny crust and chewy texture.

After boiling, let them drain briefly on a cooling rack 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 an appealing golden crust, you can 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.

As they bake, the aroma wafting through your kitchen will be absolutely enchanting!

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Enjoying Your Sourdough Bagels

Once they’ve cooled a bit, it’s time for the best part: slicing them open! They pair wonderfully with a smear of cream cheese, a sprinkle of smoked salmon, or simply plain butter. The options are endless!

Tips for Perfecting Your Bagels

1. Use a Healthy Starter: Ensure your sourdough starter is bubbly and active. An active starter significantly affects the texture and flavor of your bagels.

   
   

2. Play with Flavors: While plain sourdough bagels are amazing, feel free to get creative! Consider adding everything bagel seasoning or incorporating fresh herbs for variety.

   
   

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

   
   

4. Storage: These bagels freeze well. Slice them before freezing for quick breakfast options later!

   
   

5. Document Your Process: Keep notes on your adventures. Not every kitchen environment is the same; adjusting times and temperatures is a valuable part of the fun!

   
   

The Joy of Sourdough Bagels

Mastering the art of making perfect plain sourdough bagels at home is truly gratifying. You not only create delicious bagels that surpass store-bought varieties, but you also engage in the beautiful process of sourdough baking. From preparing the dough to savoring that first bite, every step is a joy.

I hope my journey and tips inspire you to embark on your own sourdough bagel-making adventure at home. Happy baking!