Sourdough Bagels

Written By Rachael Watts

These New York style sourdough bagels will ruin all other bagels for you. I’m sorry but it’s the truth. They have a soft and chewy inside and a slightly crusty outside. Plus they have that classic New York bagel flavor from the barley malt syrup. Eat at least one while freshly warm from the oven because you deserve it. With the addition of a just a few ingredients, you can add some variety including everything seasoned or blueberry bagels.

Hands-On Time: 30 minutes

Cooking Time: 20-25 minutes

Total Time: ~14 hours

Yields: 8 bagels

INGREDIENTS

For the water bath:

DIRECTIONS

Making the Dough:

Using a large glass bowl, whisk together the starter, warm water, and sugar. Add the bread flour and sea salt. Using a dough whisk (like this one), mix until a rough dough forms. It will be shaggy at this stage. Finish mixing by hand to ensure all ingredients have been fully incorporated.

Cover the dough with a damp tea towel and rest for 1 hour. After the dough has rested, work the dough into a smooth ball and transfer to a plastic tub with a lid (like this one) or a large glass bowl wrapped in plastic coated with cooking spray to prevent sticking. (It’s important that the container you transfer the dough to is at least twice the size of the dough as the dough rises a lot during the bulk rise. It’s also helpful if the container/bowl you’re using is clear so that you can easily see when the dough rises.)

Bulk Rise:

Let the dough rise until it’s doubled in size. This can take anywhere from 8-12 hours. (As an alternative to letting the dough rise on the counter overnight, you could let the dough rise on the counter during the day then move it to the fridge overnight and continue working the next morning. You can work with cold dough.)

Shaping & Resting:

Line a sheet pan with parchment paper or a silicone baking mat and set aside. (I always recommend using a silicone baking mat over parchment paper. I’ve been using these ones for years.)

Remove the dough onto a non-floured work surface and flatten into a rectangle. Divide equally into 8 pieces, roughly 115 grams each. Roll each piece into a ball and place on the lined sheet pan. Cover the dough with a damp tea towel and let it rest for 15 minutes. (This relaxes the gluten, giving a better rise and lighter texture to the bagels.)

Using your pointer finger or thumb, poke a hole in the center of each ball. Working in a circular motion, gently stretch the dough until the hole is about one inch big. (The holes will probably shrink. That’s okay. You can reshape a bit along the way.) Cover the dough again with a damp tea towel and let rest for another 15 minutes. (The dough isn’t going to rise more than a little during this stage.)

During this second resting period, preheat your oven to 425°. Bring a pot of water to a boil. Once the water has starting boiling, add the malted barley syrup and mix well.

Boiling & Baking:

Add 2 or 3 bagels to the boiling water and cook for 30 seconds on each side. (This water bath is what gives the bagels their delicious crust.) Using a slotted spoon (to help drain excess water), place the bagels back onto the lined baking sheet.

To bake, place the bagels on the center rack of your oven. Bake for 20 - 25 minutes. They are ready when they are lightly golden brown and puffed up nicely. (You can flip your bagels over and cook for an additional 1 - 2 minutes to give a better crust to the bottom if they look like they need it.) Transfer the bagels to a wire cooling rack.

VARIATIONS

Everything Seasoned Bagels

Pour the seasoning onto a plate. After the bagels have gone in the water bath, dip the top of each bagel on the plate and then place onto the baking sheet face up. I like to let the bagels sit on the baking sheet for a minute or so before dipping so they aren’t as hot to handle.

Cheddar & Jalapeno Bagels

  • 110 grams Extra-Sharp Cheddar Cheese, divided (50 grams cubed, 60 grams shredded)

  • 3 medium/large Jalapeno Peppers, divided (1 diced & seeded, 2 sliced into rings)

Cut 50 grams of the cheese into small cubes. Seed and dice one jalapeno. Once the dough has just come together in the mixer, sprinkle the diced cheese and jalapenos over the dough. Gently knead the dough until everything is fully incorporated and the dough no longer sticks to your hands. (Do not use the mixer to incorporate the cheese and jalapeno. The cheese will “disappear” into the dough. I’m speaking from experience here.)

Shred the remaining 60 grams of cheese and set aside in a bowl. Slice the remaining two jalapeno peppers into rings. (I like to remove as many seeds as possible from the peppers without breaking the rings.) After the bagels gave gone in the water bath, sprinkle the top of each bagel with cheese and place a few jalapeno slices on top. I like to save enough cheese to sprinkle a bit more on top of each bagel after the jalapeno slices have been added.

Blueberry Bagels

  • 170 grams thawed & mashed Frozen Blueberries with the juice

  • Increase Granulated Sugar to 48 grams

  • Reduce Water to 80 grams (Don’t worry! The frozen blueberries hydrate the dough.)

  • 1/2 cup rehydrated* soft Dried Blueberries (Do not substitute with freeze dried.)

When making the dough, first mix the starter with the 80 grams of water until fully incorporated. Then add in the thawed and mashed frozen blueberries and mix.

Once the dough has just come together in the mixer, sprinkle the drained, rehydrated blueberries on the dough. Gently knead the dough until everything is fully incorporated and the dough no longer sticks to your hands. (Do not use the mixer to incorporate the rehydrated blueberries or they will fully incorporate into the dough. You want to see these fruit pieces in every bagel. It’s part of what makes these blueberry bagels so delicious!)

Cinnamon & Raisin Bagels

  • 6 grams Ground Cinnamon

  • 80 grams rehydrated* Raisins

When making the dough, mix the ground cinnamon with the other dry ingredients.

Once the dough has just come together in the mixer, sprinkle the drained, rehydrated blueberries on the dough. Gently knead the dough until everything is fully incorporated and the dough no longer sticks to your hands. (Do not use the mixer to incorporate the rehydrated blueberries or they will fully incorporate into the dough. You want to see these fruit pieces in every bagel. It’s part of what makes these blueberry bagels so delicious!)

*How to rehydrate blueberries and raisins: Soak in warm water (just enough water to completely submerge the fruit) for a minimum of 30 minutes and a maximum of 3 hours. Drain any excess liquid from the rehydrated fruit before adding rehydrated fruit to the bagel dough to prevent the dough from becoming soggy.

Rachael Watts