Quick Sourdough Bagel Recipe
You can have your sourdough bagels the same day or the next morning. The process is simple and it only needs to rest for around 6 hours or so. No culture fermentation required.
Ingredients
- 17.5 oz 4 cups of bread flour
- 9 oz 1 cup warm water
- 3.5 oz 1/2 cup active/live sourdough starter
- 1 tspn sea salt
- 1 tspn brown sugar or barley malt syrup
- 1 tbsp baking soda for boiling
- 1/4 cup Everything bagel seasoning sesame seeds, or poppy seeds (optional)
Instructions
- Ensure all the ingredients are at room temperature.
- Mix all ingredients well (including the sourdough starter culture you bought), except baking soda and toppings.
- Let dough rise in a warm place for minimum 5 hours or until doubled.
- Kned the dough for about 5 minutes until it become like playdoh. If sticky, sprinkle a bit of of flour on the dough.
- Cut the dough into 8 equal size pieces.
- Shape them into bagels by poking a hole in each and stretching it out a bit.
- Put the bagels on parchment paper on a large baking sheet/tray giving enough space to rise and spread more. Leave it for around 30-60 minutes.
- Bring a large pot of water to a boil. Add 1 tablespoon baking soda. Boil the bagels for 30 seconds per side, using a slotted spoon to flip them. Don't overcroud them so they don't stick together and you can flip them easily. Do this in two batches if you have to.
- Remove from the pot gently and sprinckle with seasoning while they are still wet.
- Bake at 430F (220°C) for 25-30 min or until golden brown on the outside.
- Cool on a wire rack.
Notes
Actual values may vary slightly depending on your toppings and exact ingredients.
Nutrition
Serving: 100g approximatelyCalories: 280kcalCarbohydrates: 56gProtein: 9gFat: 2gSodium: 480mgFiber: 4gSugar: 5g
Tried this recipe?Let me know how it was in the comments below.