Chewy and Fluffy Sourdough Bagels
I absolutely love a good bagel but I’m picky about what makes for a good bagel. They must be chewy but also soft & fluffy.
These bagels came about because I couldn’t find a recipe that fit my bagel wishlist. I found a great base recipe for sourdough bagels (Grant Bakes!) but the crumb wasn’t quite right for me.
After doing some research about bagel types, I learned that the Japanese style bagel was closer to what I was looking for. Chewy, flavorful but a soft and fluffy interior crumb. By combining the process from Grant with the Japanese bagel process I have developed what I consider to be the perfect bagel!
Sourdough Bagels
Yield: 6 bagels
Prep time: 30 MinCook time: 30 MinInactive time: 18 HourTotal time: 19 Hour
The perfect sourdough bagel - chewy crust with a soft, fluffy interior crumb and just the right amount of sourdough flavor!
Ingredients
- 432 g high protein flour (bread flour or ideally KAF Sir Lancelot high gluten flour, can find on Amazon!)
- 230 g filtered water
- 100 g sourdough starter
- 10 g neutral oil (I like grapeseed)
- 10 g salt
- 20 g barley malt syrup
Instructions
- Add water, salt, sourdough starter, oil, and barley malt syrup to the bowl of a stand mixer. Mix the ingredients together thoroughly with a dough whisk or mixing spoon until the starter is mostly broken up.
- Add the flour into the liquid ingredients. Using the dough hook, mix on the lowest setting until a dry dough has formed and no obvious clumps of flour remain.
- Mix for 2-3 minutes, then increase the speed to the next lowest and mix for 6-8 minutes, or until the dough comes together into a ball. It should not feel wet or sticky and should be a manageable dough.
- Remove the mixing bowl from the mixer and cover the dough in the bowl with plastic wrap or a tea towel. Let it rise at room temperature for about 4-6 hours, or until the dough has doubled in size.
- Divide the dough into six equal pieces. They should be roughly 130 grams each.
- Form each piece of dough into a ball by stretching and folding it, creating a smooth top on one side and a seam on the other, similar to shaping a boule but on a smaller scale. Cover the dough balls and let them rest for 15-30 minutes on the counter.
- Next, press your thumb into the center of the dough balls, pushing through to the bottom. Gently lift the dough and widen the hole with your fingers, turning it like a steering wheel. Continue to expand the hole until it's slightly larger than the desired final size, as it will shrink during proofing and baking. Repeat this shaping process for each bagel.
- Place the shaped bagels onto a baking sheet lined with a silpat or silicone mat if you have it, or with semolina, flour, etc.
- Cover the bagels with a kitchen towel and let them rise for 2-3 hours until they have doubled in size.
- Once doubled, move the baking sheet into the fridge overnight (8+ hours) to let the bagels slowly proof and develop flavor. They can stay in the fridge up to 24 hours.
- After the cold proof and 30 minutes before you're ready to bake the sourdough bagels, preheat your oven to 425°F.
- Using a large pot, boil 4-6 cups of water. Use enough water in the pot so that the bagels can float without touching the bottom.
- Add 1 Tbsp of malt syrup to the boiling water and stir it to dissolve.
- Remove the cold bagels from the fridge and carefully add 2-3 of them to the boiling pot at once, avoiding overcrowding. Boil the bagels for 30 seconds to one minute on one side, then use a slotted spoon or spider to flip them and boil for an additional 30 seconds to one minute on the other side. The longer boiling time will result in a chewier exterior.
- After boiling the bagels, gently lift them out of the water and place them on a wire rack. Continue the boiling process for the remaining bagels.
- Dip each boiled bagel into a bowl of everything seasoning, sesame seeds, salt, jalapeño and shredded cheddar (this one is easier to sprinkle on) or your choice of toppings. The wet, starchy layer from the boiling water will help the toppings adhere to the bagels.
- Move the topped bagels back onto the baking sheet.
- Place the sheet sheet pan onto the middle rack of your oven and bake for 20-25 minutes at 425°F or until golden brown.
- Remove the sourdough bagels from the oven and let them cool on a wire rack for a few minutes.