🥯 Bagels con Sourdough Starter (suaves y chewy)
🧾 Ingredientes:
• 1 taza de masa madre activa (bien burbujeante)
• 1 taza de agua tibia
• 3 ½ tazas de harina de pan (o harina todo uso)
• 1 ½ cucharadita de sal
• 1 cucharada de azúcar o miel
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🥣 Instrucciones:
1. Mezclar
En un bowl grande:
• Mezcla la masa madre + agua + azúcar/miel
• Agrega la harina poco a poco
• Incorpora la sal al final
Mezcla hasta formar una masa firme.
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2. Amasar
• Amasa por 8–10 minutos hasta que esté suave
• La masa debe ser firme, no pegajosa
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3. Primera fermentación
• Cubre la masa
• Deja reposar 8–12 horas (o toda la noche) a temperatura ambiente
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4. Formar los bagels
• Divide en 6–8 porciones
• Forma bolitas y haz un hueco en el centro
• Déjalos reposar 30–60 minutos
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5. Hervir (clave 🥯🔥)
Hierve agua con:
• 1 cucharada de azúcar o miel
Hierve cada bagel:
• 30–60 segundos por lado
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6. Hornear
• Precalienta el horno a 425°F (220°C)
• Coloca en bandeja con papel
• Puedes agregar toppings (ajonjolí, everything, etc.)
Hornea:
• 20–25 minutos hasta dorados
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💡 Tips importantes:
• Para más sabor: refrigera la masa después de la fermentación
• Si quieres más “chewy”: usa harina de pan
• Puedes agregar:
• queso crema dentro 🧀
• canela y azúcar
• ajo o cebolla
Making bagels with a sourdough starter adds a unique depth of flavor and texture that you just can't get from commercial yeast. When I first tried this recipe, I was amazed by how the natural fermentation process gave the bagels a subtle tanginess and a wonderfully chewy texture. One personal tip is to ensure your sourdough starter is very active and bubbly before you start mixing. That activity really helps with the rise and creates lovely bubbles inside the dough. Using bread flour rather than all-purpose flour makes a big difference if you prefer that classic bagel chewiness. Boiling the bagels in water mixed with sugar or honey is crucial — it sets the shiny crust and gives them that distinctive bagel bite. I've found that boiling for about 45 seconds per side works perfectly, but you can experiment to see what you like best. Adding toppings like sesame seeds or an "everything" mix before baking elevates the flavor and presentation. After the first fermentation, refrigerating the dough overnight enhances flavor complexity. This step really helps develop the sour notes typical of sourdough and improves the overall texture. If you're up for a fun twist, try stuffing the bagels with cream cheese or mixing in cinnamon and sugar, garlic, or onion into the dough before shaping. These variations make for delightful homemade snacks or breakfast treats. Overall, this recipe embodies the joy of baking with sourdough — a little patience yields big rewards, resulting in bagels that taste bakery-quality right from your oven.