Sourdough Everything Bagels
I love making bagels! I always thought that they were much more difficult to make at home, but they are truly something that takes little effort and simply lots of patience. As with all things sourdough, these bagels need a nice long overnight bulk fermentation. You can easily have these bagels ready to eat the morning after, if you get up early enough! Of course, they are still fabulous the day after they are baked and can be kept for tasting days after they are made. We love making everything bagels with a delicious blend of poppy seeds, sesame seeds, dried garlic, dried onion, and flaky sea salt. These are perfect for any type of filling, but I do love pairing this particular seasoning with smoked salmon, sliced cucumber, and cream cheese. Yummy!
the method:
The afternoon before baking, you will want to feed your sourdough starter. The time that you feed your starter will depend on the activity of your particular starter. My starter, especially this time of year, usually takes 2 to 3 hours before it is active and ready for leavening bread. I tend to feed mine around 1-2 pm and then mix up my dough at 6 pm.
The evening before baking, when your starter is nice and bubbly, mix up the bagels. This dough should be nice and stiff, but still smooth and elastic. This is the one time where I feel that you do not want a very hydrated dough, as the crumb of bagels should be tighter than, say, an airy sourdough boule. However, you want to be careful not to add too much flour, as doing so may prevent your bagels from rising at all!
Once the dough has been made, shape it into a ball and pinch the seam closed. Place the ball with the seam side down into a greased bowl, cover with plastic wrap, and let it rise on the counter for at least 8 hours, but 12 hours is usually best. If the dome on your dough has started to sink, then you have proofed for too long.
Gently deflate the dough and divide it into 8 equal sized portions. This can be done best by weighing the dough before dividing it, and then measuring out 8 pieces that are equal in weight. Remember, this dough is a bit stiffer than other doughs, so be careful shaping it as it can become overworked.
Shape the pieces into flattened discs, and then break a hole through the center with your thumb and forefinger. It will look a bit shaggy, but that is okay. Place the bagels on parchment lined baking sheets and let rise a second time, until doubled and puffy, about 1-2 hours.
These bagels can obviously be decorated with any toppings of your choosing! They are delicious with sesame or poppy seeds, and I also like to bake them with shredded cheese on top. Yum! I hope that you enjoy baking these with your delicious sourdough starter.
xoxo Kayla
Sourdough Everything Bagels
Ingredients
- 1/2 cup active sourdough starter
- 1 cup warm water
- 3 tbsp granulated sugar, divided
- 2 tsp kosher salt
- 1 cup bread flour
- 3 cups all-purpose flour
- 1 tbsp baking soda
- 1/4 cup everything bagel seasoning
Instructions
- In a large bowl, whisk together the sourdough starter, water, 2 tablespoons of the sugar, and salt.
- Begin to incorporate the flour using a bread whisk or your hands, beginning with the bread flour. Whisk until a shaggy dough forms. With your hands, knead in as much of the flour as possible. You want this dough to be smooth, firm, and elastic. It will not be super sticky and wet. It will take some elbow grease, so you can make this in an electric mixer with a dough hook if you prefer.
- Shape the dough into a ball and place in a lightly greased bowl. Cover with a damp towel or plastic wrap and let ferment overnight, or 8-12 hours, on the counter.
- Gently deflate the dough. Divide the dough into 10 equal pieces. Shape each piece into a small bun by pulling the edges underneath and pinching the seam together on the bottom. Flatten the buns in your hands to shape a disc. With your thumb and forefinger, break a hole through the middle of the bagel and stretch it to be about 2-inches in diameter.
- Place the shaped bagels onto 2 parchment lined baking sheets. Cover and let them rise until doubled, about 1 to 2 hours.
- In a large pot, bring about 2 quarts of water to a boil. Whisk in the remaining sugar and baking soda until it is dissolved. Boil the bagels, about 3 bagels at a time, for 1 minute on each side, flipping them in the water. Remove them from the water with a slotted spoon and allow most of the water to drip off.
- Place the boiled bagels back on the baking sheets in between batches. In a small flat dish, pour the everything bagel seasoning. Dip the moist bagel tops into the everything bagel seasoning to coat the tops.
- Bake them on the baking sheets for 25 minutes or until they are a deep golden brown and soft. Allow them to cool on wire cooling racks for at least 30 minutes before eating.
