How to Make Easy Sourdough Bagels

If you’re looking for a little variety on your breakfast table, why not try these sourdough bagels? The rolls with the hole in the centre are cooked in a lye solution and are therefore similar to the taste of classic pretzel rolls, but much milder. Traditionally, they are spread with a thick layer of cream cheese. But the bagels with sourdough also make a great Sunday roll with butter and jam.

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What you need for sourdough bagels

  • Wheat flour: Bread flour or type 550 is best for bread rolls. If you want to increase the amount of wholegrain in the recipe, you may also need to increase the amount of water.
  • Wholegrain flour: I used freshly ground flour. I prefer to use as fine a grind as possible so that the bagels taste like wholegrain but are still fluffy and soft. Fresh flour has more nutrients than store-bought flour, but it doesn’t keep as long. Of course, the recipe also works with store-bought wholegrain flour.
  • Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
  • Oil ensures that the crust is tender and the crumb has fine pores.
  • Salt for the flavour.
  • Honey or syrup for sweetness.
  • Water: The water should be cold in summer and lukewarm in winter.
  • Baking soda: A bath in baking soda provides the golden brown colour after baking.
  • Sugar is added to the baking soda solution together with salt.
How to make sourdough bagels

How to make bagels with sourdough

  1. Mix the dough and allow to rest. The dough must rest until it has doubled in volume. After 30 minutes you can stretch and fold it once.
  2. Shape the bagels and place in the fridge overnight. To prevent the bagels from drying out in the fridge, they should be covered.
  3. Cook the bagels and bake until golden brown. The bagels are cooked in a light baking soda solution. After cooking, you can sprinkle the bagels with sesame seeds, poppy seeds or other seeds and bake them.

Sourdough bagels: Frequently asked questions

How long does it usually take to prepare sourdough bagels?

Like all sourdough recipes, sourdough bagels need plenty of time to rest, but little actual working time. It takes about 16 hours before you can eat the bagels. If the dough is mixed in the afternoon, shaped in the evening and allowed to rest in the fridge overnight, the sourdough bagels will be on the breakfast table on time the next morning.

What can you top bagels with?

Traditionally, bagels are topped with a thick layer of cream cheese. But fresh bagels also taste delicious with hummus, cheese or vegetable spread. My favourite combination is creamy cream cheese with fresh tomatoes, olive oil and freshly ground pepper.

Can I freeze bagels with sourdough?

Sourdough bagels are great for freezing. If you want to reheat the bagels in the oven, I would reduce the first baking time by a third so that the bagels don’t get too dark when reheated. You can also fully bake the bagels, cut them in half and freeze them. You can then easily defrost the bagel halves in the toaster.

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Recipe: How to Make Easy Sourdough Bagels

You can easily bake your own sourdough bagels with this recipe. Thanks to the overnight proofing, you have hardly any work in the morning and can still have a delicious breakfast.
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 16 hours
Total Time 16 hours 55 minutes
Course bagels, sourdough buns
Cuisine american
Servings 9 Sourdough Bagels

Ingredients
  

  • 150 g sourdough starter
  • 250 g water
  • 340 g wheat flour 405
  • 100 g wholegrain wheat flour
  • 1 tsp. oil e.g. olive oil
  • 1 tsp. salt
  • 1 tsp. honey or sirup

Baking soda solution

  • 2 liter water
  • 1 tbsp. baking soda
  • 1 tsp. salt
  • 1 tbsp. sugar
  • Toppings for example, sesame seeds, poppy seeds, polenta or other seeds

Instructions
 

Day 1

  • Mix all the ingredients to form a dough.
  • After 30 minutes, stretch and fold the dough once.
  • Allow the dough to rest until it has increased significantly in volume. Depending on the temperature, this can take between four and six hours.
  • Transfer the dough to the work surface and divide into nine equal parts.
  • Shape the dough into a round shape and then form it into a roll with the palms of your hands.
  • Place the ends of the dough roll on top of each other and roll over the tabletop with the palm of your hand until the dough ends join and the typical bagel shape is formed.
    So werden Sauerteig-Bagels geformt
  • Cover the bagels and refrigerate overnight or for eight to 12 hours.

Day 2

  • Preheat the oven to 230 degrees.
  • To make the baking soda solution, bring the water, baking soda, sugar and salt to the boil.
  • Reduce the heat and place the bagels in the water. The bagels should not touch each other when cooking.
  • After about 30 seconds, remove the bagels from the water with a skimmer, drain briefly and place on a baking tray.
  • Sprinkle the bagels with sesame seeds, poppy seeds or another topping.
  • Bake the bagels for about 25 minutes until golden brown.
    Sauerteig-Bagels ohne Hefe
  • Bon appétit!
Keyword easy, everything bagels, new york style, no yeast, overnight, with sourdough

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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