Making sourdough bagels at home can be a rewarding experience. Not only do you get that perfect chewiness and tangy flavor, but you also have full control over the ingredients and techniques. Whether you’re a seasoned baker or just starting out, this guide will walk you through making the best sourdough bagels and introduce a few exciting variations like sourdough rolls and sourdough discard bagels.
What Are Sourdough Bagels?
Sourdough bagels differ from regular bagels because they rely on a natural starter rather than commercial yeast. The fermentation process gives them their signature flavor, texture, and health benefits. If you’re looking for a bagel that’s chewy on the outside but soft and slightly tangy on the inside, sourdough bagels are the perfect choice.
Incorporating sourdough starter into bagel recipes not only adds a depth of flavor but also makes them easier to digest. The natural yeast and bacteria present in the starter break down some of the gluten, which can make sourdough products more gut-friendly. Read more about the health benefits of sourdough.
Boiling sourdough bagels before baking is essential to achieving that chewy crust. If you want to understand the importance of boiling, this guide from King Arthur Baking provides helpful insights.
Classic Sourdough Bagel Recipe
If you’re ready to make traditional sourdough bagels, here’s a step-by-step recipe that ensures chewy, delicious results every time.
Ingredients:
- 1 cup sourdough starter (100% hydration)
- 4 cups bread flour
- 1 ½ cups water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon honey for boiling water
Instructions:
- Mix the Dough: In a large bowl, combine the sourdough starter, bread flour, water, sugar, and salt. Knead the dough until it’s smooth and elastic.
- First Rise: Cover the dough and let it rise for 4-6 hours at room temperature.
- Shape the Bagels: After the dough has doubled in size, divide it into 8-10 pieces and shape them into bagels. Let them rest for 30 minutes.
- Boil the Bagels: Bring a large pot of water to a boil. Add honey to the water, then boil the bagels for 1 minute on each side. This helps achieve that chewy crust.
- Bake: Preheat the oven to 425°F (220°C). Bake the bagels for 20-25 minutes, until golden brown.
Sourdough Discard Bagels
If you regularly maintain a sourdough starter, you likely have plenty of discard. Instead of wasting it, you can make delicious sourdough discard bagels. This version is quicker because it includes a little commercial yeast to speed up the process.
Ingredients:
- 1 cup sourdough discard
- 2 teaspoons active dry yeast
- 4 cups bread flour
- 1 ½ cups water
- 1 tablespoon sugar
- 1 tablespoon salt
Instructions:
- Activate the Yeast: In a bowl, mix warm water with yeast and sugar. Let it sit for 5-10 minutes until frothy.
- Mix the Dough: Add sourdough discard, flour, and salt to the yeast mixture. Knead until the dough is smooth.
- Let It Rise: Cover and let the dough rise for about 1 hour or until doubled in size.
- Shape and Boil: Shape the dough into bagels and boil them for 1 minute on each side.
- Bake: Bake at 425°F (220°C) for 20-25 minutes.
These sourdough discard bagels are perfect for when you need a quick, homemade snack without the long fermentation process. They also make excellent use of sourdough discard, reducing kitchen waste.
Sourdough Bagel Variations
Variety is the spice of life, and the same goes for sourdough bagels. Whether you’re craving something sweet or savory, the possibilities for flavor combinations are endless. Below are a few delicious variations:
1. Everything Sourdough Bagels
- Top your sourdough bagels with an everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, and sea salt) before baking.
2. Cinnamon Raisin Sourdough Bagels
- Add 1 tablespoon of cinnamon and ½ cup of raisins to the dough during mixing for a sweet, comforting flavor.
3. Jalapeño Cheddar Sourdough Bagels
- Mix in diced jalapeños and shredded cheddar cheese for a spicy twist on classic bagels.
These variations can easily be adjusted depending on personal preferences. Whether you’re looking for a breakfast option or a mid-day snack, experimenting with sourdough bagel recipes can be a lot of fun.
Sourdough Rolls: A Perfect Alternative
Not only can you make delicious sourdough bagels, but you can also make soft, fluffy sourdough rolls as a variation. Sourdough rolls are great for sandwiches or served alongside soups and stews. Here’s a basic recipe to get started:
Ingredients:
- 1 cup sourdough starter (or discard)
- 3 cups bread flour
- 1 ½ cups water
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoons butter
Instructions:
- Mix the Dough: Combine the sourdough starter, flour, water, sugar, and salt. Knead for about 10 minutes until smooth.
- First Rise: Let the dough rise at room temperature for 4-6 hours, until doubled.
- Shape the Rolls: Divide the dough into 12 equal pieces and shape into rolls. Let them rest for 30 minutes.
- Bake: Preheat the oven to 375°F (190°C). Bake for 20-25 minutes until golden brown.
These sourdough rolls are versatile and can be topped with herbs, seeds, or even cheese for added flavor. They’re a great addition to any meal or a quick snack.
If you’re interested in more ways to enjoy sourdough recipes, take a look at this article on Steph Recipes’ sourdough recipes ideas, which provides a detailed overview of baking options.
FAQs About Sourdough Bagels and Rolls
1. What is the difference between sourdough bagels and regular bagels?
Sourdough bagels use a natural sourdough starter for fermentation, which gives them a tangier flavor and makes them easier to digest compared to bagels made with commercial yeast.
2. Can I use sourdough discard to make bagels?
Yes, sourdough discard bagels are a great way to reduce waste. The discard provides flavor, and the addition of yeast helps the dough rise.
3. Why are my sourdough bagels dense?
Dense bagels can be caused by underproofing, overproofing, or improper kneading. Make sure to knead the dough well and allow it to rise sufficiently before boiling and baking.
4. How do you store sourdough bagels?
Store sourdough bagels in an airtight container at room temperature for 1-2 days. For longer storage, freeze them, and thaw at room temperature when ready to eat.
5. Can I make gluten-free sourdough bagels?
Yes, you can make gluten-free sourdough bagels by using a gluten-free flour blend and a gluten-free sourdough starter. The process is similar but may require slight adjustments in hydration and proofing times.
Conclusion: Enjoy the Versatility of Sourdough Bagels and Rolls
Sourdough bagels and sourdough rolls are the perfect way to explore the versatility of your sourdough starter. Whether you’re making use of sourdough discard or looking to bake something new, these recipes offer endless possibilities for flavor and texture.
Experiment with different toppings, mix-ins, and variations to find your perfect combination. Plus, by making your own sourdough bagels at home, you can enjoy a healthier, more flavorful option compared to store-bought versions.
For more sourdough recipes and inspiration, check out Steph Recipes’ sourdough section, where you’ll find detailed guides to help you master the art of sourdough baking.