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Bagels made from sourdough amalgamate the chewy crust of traditional bagels and the soft center, which only a sourdough bread can provide. If you are one of those people who appreciate bagels but still wish to avoid the simple ones, you simply have to bake yourself some sourdough bagels. Not only do these taste amazing, but they are much better for your health because of the process of making them. By the end of this article, you will have all of the basic information concerning sourdough bagels- what they are, how they are made, and why you should dare to make them if you are a passionate home baker.
The Benefits of Sourdough Bagels
Health Benefits of Sourdough Fermentation
With sourdough fermentation being a quintessential part of sourdough baking, it cuts down on the gluten content in the bagels, making them less bulky. The long ferment time also results in longer lasting bagels with a lower glycemic index so that even with frequent consumption, the risk of faced by traditional bagels is very minimal. On top of this, sourdough comes with a lot of good bacteria that helps the gut.
Why Sourdough Bagels are More Flavorful
Sourdough fermentation is the process which makes sourdough bagels possess that sour flavor and delectable taste which makes them quite different from ordinary bagels. As the dough processes through the fermentation phase to the final stages, the dough’s taste develop s and our feet are made more interesting with each crunch.
Sourdough vs. Traditional Bagels
Sourdough Bagels…Not Your Average Bagels Well, in most if not all areas of my positives, Sourdough is not officially considered as a bagel. Sourdoughs are real homemade bagels with all their unique features, no matter what type of dough or filling is used. Both crispy and chewy, looking like a doughnut but finding the taste unique bagel.
Traditional bagels are also boiled, but the key difference is that sourdoughs are more about the flavor from the fermentation than the chewiness of the dough, which is what traditional bagels in the U. S are all about. One crucial aspect that does not change is the process of boiling with the regards to bagels, and in this case, sourdoughs.
Ingredients for Sourdough Bagels
The of sourdough bagels calls for a few important ingredients. And most importantly, more of an active sourdough starter. Still, some other essential ingredients are also present.
- Sourdough starter – Provides natural yeast for fermentation
- Bread flour – Offers the right structure and chewiness
- Salt – Improves flavor
- Sugar – Feeds the starter and gives a slight sweetness
- Water – Hydrates the dough
- Barley malt syrup – Adds sweetness and helps with browning during boiling
How to Make Your Own Sourdough Starter
If you don’t yet have one, you can actually take the advice of today’s guide and prepare a sourdough starter easily at home. Just take some flour and water, And wait on, as time goes by the dried yeasts and the one in the flour will start fermenting and bubbling up, forming a starter that can be used for sourdough bagels.
Step-by-Step Guide:
- Take an equal volume of both water and flour (approx 50 gms) in a clean jar.
- Keep it at room temperature covering it lightly.
- Feed it every day by removing half and adding equal quantity of fresh flour and water along with the existing mixture.
- It should begin to be full of bubbles and active after this period and as such it is ready to use.
Preparing the Sourdough Bagel Dough
Mixing the Ingredients
In a big mixing bowl, add active sourdough starter followed by bread flour, water, salt and sugar. Continue mixing until a shaggy dough is formed.
Kneading the Dough
Proceed to knead the dough for around 10 minutes in order for it to be smooth and elastic. This is important in developing gluten, which will provide the chew in the bagels.
Bulk Fermentation
Drape a damp cloth over the dough or put into a plastic container and leave it at room temperature for about 4 5 hours or put it in the refrigerator overnight. This is where the sourdough magic happens people!
Shaping and Proofing the Bagels
How to Shape Bagels Properly
You should divide the dough that has completed its bulk fermentation into equal pieces for example eight. Using the hands, round up one piece into a ball, after which a hole is made in the middle and the dough is manipulated to achieve the bagel shape.
Proofing the Bagels
Put shaped bagels on a lined baking sheet and leave them to proof in about one or two hours. They are ready when they pass the “float test” (put one in water, if it bob up, then the bagel is ready).
Boiling vs. Baking the Bagels
Why Boil Bagels Before Baking?
Boiling is something that makes bagels chewy. The water bath also helps to set the gelatinized starches on the surface without allowing them to lose shape in the course of being baked.
Adding Barley Malt Syrup
For serious flavor and shine, visant one tablespoon of barley malt syrup to the boiling solution. This sweetens the bagels a bit but mostly make sures the bagels brown perfectly in the oven.
Baking the Perfect Bagel
Put the bagels (which you have boiled) into a pre-heated oven and bake at 425°F for 20 – 25 minutes or until the bagels are golden brown and appetizing.
Troubleshooting Common Issues
- Bagels are too dense: Most likely, the bag you made from dough has been over-kneaded or under-proved.
- Bagels didn’t rise: Your sourdough starter may have not been feeding it enough.
- Bagels are misshapen: Be careful not to allow this while shaping. Make sure it proofs properly.
Flavor Variations for Sourdough Bagels
Adding Toppings
Before baking boiled bagels, some seeds like sesame symbols, poppy seeds or everything seasoning on bagels can be added. When making sweet bagels, be sure to wear cinnamon or dried fruits.
Sweet vs. Savory Bagels
You can try adding savory things like garlic, herbs and so on or sweeten with some blueberry, chocolate chips, etc.
How to Store and Freeze Sourdough Bagels
- Storing: Once cooled, it is important to place the bagel in an airtight container for 3 days maximum.
- Freezing: You may use kitchen wrap and cover them well before freezing the bagel for not more than 3 months. However, if you want to eat them, you just need to bake them in a toaster.
Serving Suggestions for Sourdough Bagels
Bagels are incredibly versatile. Here are some ideas:
- Lox and cream cheese: This is a popular breakfast.
- Bagel fillings: Pack them with bacon and eggs or turkey cheese and have a heavy dish.
- Sweet toppings: Either put jam and butter or any sweet combination.
Frequently Asked Questions (FAQ)
How long does it take to make sourdough bagels?
At best, the total procedure including fermentation and proofing shall take about 12 to 24 hours considering the temperature and the add on dough you are using.
Can I make gluten-free sourdough bagels?
Yes, but that necessitates a gluten free test and flour which may make it hard.
How do I make flavored bagels?
You may combine spices, seeds, or even sweet things such as chocolate chips while kneading the dough.
Conclusion
There’s a wonderful sense of achievement that you get when you bake bagels from scratch. First of all the taste is heavenly and secondly, making bagels from scratch is a true labor of love that results in a chewy, tangy, and flavorful end product. Once the basic has been acquired, one can make anything and everything. So why wait, let’s begin?
Sourdough Bagels
Ingredients
- 100 g sourdough starter active and bubbly
- 500 g bread flour
- 250 g warm water
- 10 g salt
- 20 g sugar
- 1 tablespoon barley malt syrup for boiling water
Instructions
- Feed the sourdough starter 4–6 hours before you start baking, ensuring it's active and bubbly.
- In a large bowl, combine the starter, flour, water, salt, and sugar. Mix until a rough dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 4–6 hours at room temperature or overnight in the fridge.
- Once risen, divide the dough into 8 equal portions. Shape each portion into a ball and then poke a hole in the center to form a bagel shape.
- Let the bagels rest on a lined baking sheet for 1–2 hours for a second proof.
- Preheat the oven to 425°F (220°C).
- Bring a large pot of water to a boil, adding 1 tablespoon of malt syrup to the water. Boil each bagel for 1–2 minutes on each side.
- Transfer the boiled bagels to a baking sheet. If desired, sprinkle with toppings (like sesame seeds or poppy seeds).
- Bake the bagels in the preheated oven for 20–25 minutes or until golden brown.
- Cool on a wire rack before serving.
Notes
Nutrition Information (Per Bagel):
- Calories: 230 kcal
- Fat: 1g
- Carbohydrates: 48g
- Protein: 7g
- Fiber: 2g
- Sugar: 3g
- Sodium: 280mg
