Sourdough bagels, with their delightful chewiness and tangy flavor, bring the comforting warmth of traditional baking right to your kitchen. This recipe hails from the heart of Europe, where sourdough has been a staple in baking for centuries. Unlike ordinary bagels, these are made with a sourdough starter, which imparts a unique depth of flavor and a satisfying texture. Whether you’re a seasoned baker or a curious food enthusiast, these sourdough bagels offer a rewarding experience.
Recette de bagels au levain
4
portions15
minutes20
minutes256
kcal35
minutesLaissez l'écran de votre appareil allumé
Ingrédients
210 g 1 tasse active sourdough starter
360 ml 1 1/2 tasse warm water
450 g 3 tasse bread flour
1 cuillère à soupe 1 cuillère à soupe sucre
2 cuillères à café 2 cuillères à café sel
30 ml 30 barley malt syrup (or honey)
Water for boiling
Optional toppings: sesame seeds, poppy seeds, dried onion flakes
Equipement
Grand bol à mélanger- Cuillère en bois
- Feuille de cuisson
- Papier sulfurisé
- Grand pot
- Cuillère creuse
- Grille de refroidissement
Directions
- Mix the Dough:
- Dans un grand saladier, mélanger le levain et l'eau chaude. Incorporer le sucre et le sel jusqu'à ce qu'ils soient dissous.
- Ajouter progressivement la farine de pain, en remuant à l'aide d'une cuillère en bois ou d'un fouet jusqu'à l'obtention d'une pâte collante.
- Kneading:
- Transférer la pâte sur une surface farinée et la pétrir pendant environ 8 à 10 minutes jusqu'à ce qu'elle soit lisse et élastique.
- Ajouter de la farine si nécessaire pour éviter qu'elle ne colle.
- First Rise:
- Placez la pâte dans un bol légèrement graissé, couvrez-la d'un torchon et laissez-la lever pendant 4 à 6 heures, ou jusqu'à ce qu'elle ait doublé de volume.
- Shape the Bagels:
- Once the dough has risen, divide it into four equal pieces.
- Shape each piece into a ball. Poke a hole through the center with your thumb, and gently stretch the hole to form a bagel shape.
- Second Rise:
- Place the shaped bagels on a parchment-lined baking sheet. Cover with a towel and let them rest for about 1 hour.
- Boil the Bagels:
- Preheat your oven to 220°C (428°F).
- In a large pot, bring water to a boil and add the barley malt syrup.
- Gently lower the bagels, one at a time, into the boiling water using a slotted spoon. Boil for 1 minute on each side.
- Bake the Bagels:
- Place boiled bagels back on the parchment-lined baking sheet. Add desired toppings if using.
- Bake in the preheated oven for 20 minutes, or until golden brown.
- Cool:
- Remove from the oven and cool on a wire rack.
Notes
- For a more pronounced sourdough flavor, let the shaped bagels rest overnight in the refrigerator before boiling. This cold ferment will enhance the flavor and texture.
What is a sourdough starter, and why is it used in this recipe?
A sourdough starter is a mixture of flour and water inoculated with wild yeasts and bacteria present in the environment. It acts as a natural leavening agent, giving the bagels their signature tangy flavor and chewy texture. The fermentation process not only enhances the flavor but also improves the nutritional value of the bread.
