Ricipe
Sourdough Bagel Recipe
- Serves: 2 People
- Prep Time: 120 min
- Cooking: 90 min
- Calories: 305 kcal
- Difficulty: easy
These Sourdough Bagels are a delightful blend of rustic tradition and irresistible comfort. They combine the tangy richness of fermented starter with the classic chewy texture of New York-style bagels. Made with care through kneading, boiling, and baking, they come out golden-brown, featuring a crisp crust, a soft interior, and a nutty sesame finish. The sourdough process adds a layer of complexity, while a dip in baking soda-infused water gives them their signature glossy look. At 305 kcal each, these intermediate-level creations are worth the effort, providing a wholesome, homemade alternative to store-bought options. They’re perfect for toasting with cream cheese or using as sandwich bases, showcasing the art of baking where traditional techniques meet everyday enjoyment. Ideal for weekend projects or enhancing breakfast routines, these bagels celebrate the timeless appeal of slow-fermented dough.
Ingredients
Directions
- In a large bowl, mix the sourdough starter, warm water, sugar, and salt until combined.
- Gradually add the flour, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rise for about 1 hour or until doubled in size.
- Preheat the oven to 425°F (220°C).
- Divide the dough into 4 equal pieces and shape each piece into a bagel by forming a ring.
- Bring a large pot of water to a boil and add baking soda.
- Boil each bagel for about 1-2 minutes on each side, then remove and place on a baking sheet.
- Brush the tops with egg wash and sprinkle with sesame seeds.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
