No Knead Sourdough Bagel Recipe
If you have ever felt intimidated about making bagels, but always wanted to try, this recipe is for you. Over the last week I have been making and remaking bagels to perfect a recipe that will now be my forever bagel recipe.
I love homemade bagels, and I can say that once you make it, you will realize it does not have to be as hard as you thought. This recipe works well with or without the sourdough starter. If you are not on the sourdough path yet but still want to work with dough, you can still successfully make bagels with this recipe.
One important equipment to have that allows this recipe to be no knead is a dough mixer. It will do most of the work for you and you can do so much with it whenever working with pastries or dough. One of the best investments I made was getting this mighty dough mixer. Yes it is big, but oh the possibilities! If you have any other dough mixer that will also work.
Do you have to boil bagels before baking them?
Yes, you do need to boil bagels before baking. The traditional way to make bagels requires boiling them in order to create the chewy texture. Boiling bagels also gives it a shiny crust and locks in density. If this step is skipped, the texture of your bagel will just be a puffed up dough shaped like a bagel.
One more kitchen tool that is important to have when working with dough is a digital food scale. I use this one and can’t imagine baking certain breads without it.
Here is a summary of all the suggested tools you may need for a smooth donut baking experience:
- Bosch Dough Mixer
- Digital Scale
- Digital Thermometer
- Dough Pastry Scraper
- Unbleached Parchment Paper
- Metal Strainer Spoon
Now it is time to elevate your bagel-making game by diligently following these step-by-step instructions, and you’ll craft an extraordinary homemade bagel that you’ll want to recreate time and time again.
Ingredients
Method
- Add active dry yeast, warm water, and sugar to a large bowl and let it sit for 5-10 minutes until the yeast foams up and becomes active.
- Add bread flour, sourdough starter, salt, and activated yeast mixture to a kitchen stand mixer with the dough hook. Let is knead on medium speed 6-8 minutes. The dough should be tacky and form into a ball.
- Grease a large bowl with avocado oil and place the dough inside making sure both the bottom and top of the dough are brushed with oil. Cover it and let it rest in a warm place for 2 hours.
- Once dough has rested, roll it into a long rectangle, and cut 8 pieces roughly about the same size.
- Pinch the ends of each of the 8 pieces of dough, and shape into a ball. Gently roll on the counter for about 30 seconds to get the dough into a smooth shape. Next, cover with a clean dish towel, and allow the dough to rest on the counter for 15-30 minutes.
- Bring a large pot of water to a boil. Once it boils, add 1 tbsp of molasses. Next preheat your oven to 400℉. * (If you want to add toppings, gather them all now so you have it ready.)
- Now poke a hole in the center of each dough with your finger and pull the hole out to enlarge it creating a donut shape.
- Once the water boils, gently add the dough in and boil for 30-45 seconds on each side. *Don't overcrowd the pot with too many donuts, do a few at a time and work quickly.
- Place all the boiled donuts onto a large baking sheet lined with parchment paper. Add desired toppings or leave plain.
- Bake at 400℉ for 15-20 minutes, or until the top of the donuts look golden brown. Allow it to cool for 10-15 minutes before eating. Enjoy!
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