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Sourdough Bagels

I am a sourdough newbie. I just pulled baby dough out of the fridge after an 8 month hiatus but she is thriving! I use the #recipe from Clever Carrot and double it every time! They always turn out 10/10. SIDENOTE: I never do the cold fermentation. I feel it stiffens the dough #sourdoughlife #sourdoughjourney #sourdoughstarter #baker

2024/12/20 Edited to

Sourdough bagels are a delightful twist on the classic bagel, offering a chewy texture and tangy flavor that comes from fermentation. To achieve the perfect sourdough bagel, start with a vibrant sourdough starter. Ensure to allow for bulk fermentation for about 12 hours to develop flavor. After the bulk fermentation, shape your bagels and give them a second rest for proper rising. This step is crucial in ensuring they maintain a great structure when boiled. Some bakers choose to include an agave bath before baking, which adds a unique flavor and helps in achieving a crispy crust. Baking at 425°F for approximately 25 minutes will yield golden, crusty bagels that are soft on the inside. For those who prefer not to do cold fermentation, shaping and baking right after the second rest can still provide delicious results. Experiment with various toppings such as sesame seeds or everything bagel seasoning. With practice, your sourdough bagels will consistently turn out fantastic!

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