If you're a fan of bagels, you know that the perfect bagel should have a chewy texture, a slightly tangy flavor, and a crispy crust. Sourdough bagels are made using a sourdough starter instead of commercial yeast. The natural fermentation process of the sourdough starter gives these bagels their distinct flavor and texture.
The Benefits of Sourdough Bagels
There are several reasons why sourdough bagels are gaining popularity among bagel enthusiasts:
- Enhanced flavor: The long fermentation process of the sourdough starter adds complexity and depth to the bagel's flavor profile.
- Improved digestion: Sourdough fermentation breaks down the gluten and other compounds in the dough, making it easier to digest for those with gluten sensitivities.
- Increased nutritional value: The fermentation process also increases the bioavailability of nutrients in the bagel, making it more nutritious.
Baking Sourdough Bagels at Home
If you're up for a baking adventure, making sourdough bagels at home can be a rewarding experience. Here's a basic recipe to get you started:
Combine
100g active sourdough starter
255g water
40g honey or sugar
10g fine sea salt
500g bread flour
Mix well, then leave to rest for 30 minutes. Come back to your dough and knead it once every hour for 3 hours.
Leave it to proof on your counter for 8-12 hours
Create your WATER BATH on the stove with 6 cups water and 1 tablespoon granulated sugar. Boil water.
Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough.
Let your shaped bagel dough proof for 30 minutes to an hour.
Place 4 bagels into the boiling water at a time for 2 minutes. Fish them out with a strainer and place them on parchment paper. Repeat with your next 4 bagels. Then bake at 220c / 450f for 12 minutes. Enjoy!