Chewy Sourdough Bagels

It’s taken me a long while to perfect bagels in the way that I like them. The first time I made them, they were tough and difficult to cut and bite into, some like those kind of bagels. Not me. Finally, after some experimenting, I’ve perfected a recipe with bagels that are soft, chewy, and pleasant to bite into and easy to cut.

Items you need:

• stand mixer recommended

• baking trays

• parchment paper

• slotted spoon

• large stock pot for boiling bagels

• kitchen scale

Ingredients to have on hand:

• water (warm)

• discard or starter

• all purpose flour

• einkorn flour

• sea salt

• organic sugar

• baking soda

Starter vs. Discard.

I mix my water, discard/starter, salt, flours, and sugar the night before I go to bed and let things rise overnight. Then I’m up early in the morning, shape my bagels, let rise again, before boiling and baking. You can use either discard or active starter, whichever you prefer based on your schedule. If you use discard (unfed starter), expect an overnight first rise/ferment for your dough. Some recipes add a pinch of yeast to speed up the rising process, but I like the overnight wait. If you use starter, then expect a quicker rise of a few hours, and check on it frequently so it doesn’t overproof. Rise times will depend on the temperature of home and how mature your dough is. My home is regularly 68F. If I ever want to speed things up, I put my dough in the oven with the light on. This recipe is for discard.

Flour Type

If you don’t have einkorn flour, replace with a flour of a higher protein content such as bread flour. If you don’t have that either, you can use regular All Purpose Flour. The reason I go with einkorn is 1) I have it on hand, 2) produces a chewier bagel, with more protein content. I regularly mix AP flours and einkorn flour when I’m baking to increase the protein, lower the gluten, and get the benefits of added vitamins. As long as the ratio of einkorn to AP flour is less 50% of total flour amount, there isn’t much difference with working with the dough, other than expect a slightly longer soaking time and less stretchiness.

Shaping and Boiling

Once my dough has doubled in size, I dump it onto the counter and divide into 10-12 equal parts. I like my bagels around 75-80g each. Once they are divide, shape each piece into a ball. To make the hole, push your finger into the center and gently pull it apart to create a hole. Then place onto a parchment paper lined baking sheet and let sit until puffy and smooth. I wait about 1-2 hours before I boil and bake. They may not rise to a huge size, but when you boil them, they will increase in size (see photos below). Boiling halts the rising process so they don’t get too big in the oven while baking.

When you boil, use baking soda instead of sugar water. Recipes I’ve found often say to use sugar in water and boil for 30 seconds on each side, bagels will float when they are done. My bagels float the whole time. I’ve found that sugar makes the bagels’ skin tough, but if that’s how you like your bagels, go ahead. My secret…add 1 tsp baking soda in the water and boil for 1-2 on each side for soft chewy bagels.

The bagels on the right are not boiled yet.

Toppings

Some folks like to brush an egg wash over bagels before baking, as it gives it the brown color. Personally, I don’t. After bagels are baked though, I brush butter over them immediately while they are still hot to ensure their soft crust. While they are still hot add your toppings. My go to toppings:

• Everything bagel seasoning

• Cheese

• Honey Butter mixed with cinnamon + sugar

There are endless option though!

Let me know if you make these!

Fresh out of the oven, before buttered.

Brush bagels with butter.

Don’t forget your toppings!

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Full Recipe

Chewy Sourdough Bagels

From Shaira’s Kitchen

Ingredients:

• 250g warm water

• 100g sourdough starter or discard

• pinch of instant yeast (optional)

• 400g all purpose flour

• 100g einkorn flour (can also use bread flour or all purpose flour)

• 10g salt

• 30g sugar

For boiling

• 2 liters water

• 1 tsp baking soda

Instructions

1. Add water, starter (discard), flour, sugar, yeast (if using), and salt to a stand mixing bowl. Bring together to form a shaggy dough, 1-2 minutes.

2. Rest in stand mixer for 15-30 minutes to allow flour to soak in water.

3. Knead the dough in stand mixer (first setting) for about 10 minutes, until it is smooth and supple.

4. Once needed, transfer to a bowl, lightly coat with oil, and cover with plastic wrap. Let rise or ferment. Timing will vary, 8-12 hours if using discard, 4-8 hours if using starter. You want the dough to be puffy and soft.

5. Once it had risen, shape into bagels. Divide into 12 pieces, approx 80g each. Shape into a small ball and poke a hole in the middle with your finger, gently stretching it, and placing it onto a sheet of parchment paper to rise.

6. Cover with a cotton tea towel or dish cloth and let rise until puffy, approx 1-1.5 hours.

7. While they are puffing, bring a pot of water with 1 tsp baking soda to boil. Preheat your oven to 390F.

8. When water is boiling and bagels are ready, gently remove bagels from parchment paper, and place 3-4 bagels in the water at a time. Boil for around 1-2 minutes on each side.

9. Remove bagels from water back to parchment paper with slotted spoon.

10. Bake bagels for around 20-35 minutes, until golden brown. Remove from oven and brush with butter.

11. Add your seasonings and let cool before eating!

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