Beginner-Friendly Easy Sourdough Bagel Recipe (Gut Healthy)
These beginner-friendly bagels are the best I have ever had. They are the only bagels that don't upset my stomach, all thanks to the sourdough. These will change your life!
Equipment
- Large glass or ceramic mixing bowl
- Kitchen towel or plastic wrap For covering the dough during fermentation
- Dough whisk or wooden spoon for mixing the dough
- Bench scraper or spatula for handling the dough
- Cookie sheet
- Parchment paper
- Wire cooling rack
- *OPTIONAL* Stand mixer. I use a KitchenAid stand mixer, and I love it!
Ingredients
- 100 grams active sourdough starter feed your starter 5-8 hours beforehand so it has doubled in size
- 255 grams water
- 10 grams salt
- 40 grams of sugar or honey
- 500 grams of bread or unbleached flour
- One tablespoon sugar for boiling
- One egg for the egg wash
- Optional toppings sesame seeds, poppy seeds, everything bagel seasoning, etc.
Instructions
Prepare the Dough
- Combine the sourdough starter, water, and 40 grams of sugar or honey in a large mixing bowl. Stir until well mixed.
- Add the flour and salt to the mixture. Stir until a rough dough forms.
- If you want to add other flavours, like blueberries, this is the time to do so!
- Turn the dough out onto a clean, lightly floured surface and knead for about 10-15 minutes or until smooth and elastic. Alternatively, you can use a stand mixer fitted with a dough hook attachment and knead for 5-10 minutes on low speed.
- You want your dough to pass the window pane test.
- What is the windowpane test? The windowpane test is a technique for checking dough gluten development in baking. It involves gently stretching a small piece of dough until it is thin; if it stretches without tearing and becomes translucent, the gluten is well-developed, and the dough is ready.
First Rise:
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for about 4-6 hours or until it is doubled in size.
- In the winter, I leave my dough on the counter overnight. This depends on how cold your house is and your climate.
Shape the Bagels:
- Once the dough has risen, place it onto a clean surface and divide it into eight equal portions.
- Shape each portion into a ball, then poke a hole through the center with your thumb. Gently stretch the dough to create a ring shape, ensuring the hole in the center is about 1-2 inches wide.
Second Rise:
- Place the shaped bagels on a parchment-lined baking sheet, spacing them apart to allow for expansion. Cover them with a clean kitchen towel and let them rise for another 30 minutes to an hour at room temperature or until slightly puffy.
Preheat the Oven:
- It’s almost bagel time! Preheat your oven to 415°F.
Boil the Bagels:
- In a large pot, bring water to a gentle boil. Add one tablespoon of sugar to the water and stir until dissolved.
- Carefully lower a few bagels into the simmering water, ensuring not to overcrowd the pot. Boil for 1-2 minutes per side, flipping them halfway through. They will puff up slightly.
- Using a slotted spoon or spider strainer, transfer the boiled bagels to a wire rack to drain excess water or onto a clean kitchen towel. Repeat with the remaining bagels.
Add Toppings (Optional):
- For a finishing touch to your sourdough bagels and to ensure your toppings stay put, give your bagels a gentle egg wash before baking! Whisk an egg with a tablespoon of water or milk, then brush it over your bagels.
- Sprinkle your bagels with sesame seeds or my personal favourite, everything but the bagel seasoning.
- My favourite way to do this is to place my toppings onto a plate and gently dip the tops of the bagels into the seasoning. The egg wash helps the seasoning stick.
Bake the Bagels:
- Transfer the boiled and topped bagels to a parchment-lined baking sheet
- Bake in the oven for approximately 25 minutes or until the bagels are golden brown on the tops.
- Once baked, transfer the bagels to a wire rack to cool completely before slicing and serving.
- Enjoy!! Be ready for your life to change.