I’m loving sourdough baking more than ever right now! So if you adore sourdough (or bagels, for that matter) as much as I do, you need this sourdough bagels in your life. Like most naturally leavened breads, sourdough bagels take more time to make, but are 100% worth the effort. They have a very thin and crisp exterior, are crisp on the outside, chewy and fluffy on the inside, and have a little crunch that gives the chewy bagels a textural counterpoint.
Bagels may seem intimidating, but I promise that they really aren’t that difficult. It’s much like making any baked sourdough recipe, with the added step of cooking it in boiling water for a few minutes before baking. A strong flour with a high protein content is needed to develop the structure and give that texture. I think sourdough bagels get upper hand than yeasted version. Unlike bread dough, there's no need to be overly critical of each motion when shaping, and in the end, the bagel rings puff up uniformly, boil beautifully, and bake easily.
These sourdough bagels are savoury, chewy, crusty, and deliciously tangy. They are an amazing way to start your morning or to enjoy for a yummy brunch as they pair really well with sweet or savoury dishes. They’re simply a wonderful comfort food. Regular store bought bagels tend to be higher in calories, these however, are made with wholesome ingredients and healthy fermented ingredients.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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