Sourdough Rye Bagel Recipe
Easy sourdough rye bagels that will give you the most delicious, wholesome breakfast or any time snack. Eat them straight out of the oven or freeze them and toast them as you need them.
Equipment
- Stand Mixer recommended
- Baking Trays
- Stock Pot for boiling bagels
- Slotted Spoon
Ingredients
- 100 g Sourdough Starter active and bubbly
- 300 g Bread Flour
- 200 g Rye Flour
- 250 g Water Warm (with 30g extra if you need it)
- 30 g Sugar
- 10 g Salt
For Boiling
- 2 Litres Water
- 40 g Honey or you can use baking soda or brown sugar
Instructions
- I recommend using a stand mixer for this recipe as it is a stiff dough and can easily be kneaded in a stand mixer.Add sourdough starter, water, bread flour, rye, sugar, and salt to the bowl of your stand mixer and bring together to form a shaggy dough.
- Allow the dough to rest for around 30 minutes.
- Knead the dough (you'll need to use a dough hook for stand mixers) for around 10 minutes until it is smooth and supple. This is a stiff dough (much like sandwich bread dough) so it won't be super elastic, however it should be smooth and not sticky.If you feel the dough is too stiff (because rye flour can make it stiff) add up to 30g more water to loosen up the dough. Just exercise caution as too much water will make the dough unworkable.
- Once the dough is sufficiently kneaded, you'll need to allow it to rise or ferment.You want the dough to double and be puffy and soft.
- Once the dough has risen, you'll need to shape the bagels. It's quite simple, you just need a little patience. Just remember that they might feel a little different than you're used to because of the rye flour. I think this dough feels almost like plasticine. Divide the dough into 12 pieces weighing 80g each. Shape each piece of dough into a small ball.
- Take each ball and poke a hole in the middle. Gently stretch the hole out and then place each bagel on a sheet of baking paper to rise. Rye based dough will be less stretchy than you're used to.
- Cover the bagels with a dish cloth and allow them become lovely and puffy. This will take a while - it's a lower hydration dough and you're working with wild yeast.
- While they are puffing up, bring a pot of water with 40g of honey added to the boil and preheat your oven to 200C/392F.
- When the water is boiling, carefully place 3-4 bagels into the boiling water at a time. You want to boil them for around 30 seconds each. They should float to the surface and that's when you know to take them out.If you prefer really chewy bagels, boil them for up to 2 minutes each.
- Carefully remove the bagels from the boiling water using a slotted spoon.If you want to add seeds or seasonings, dip the wet bagel into the seeds/seasonings before placing on a baking tray.You can leave them plain if you wish. I like to do a mix of seeded and plain.
- Bake the bagels for around 20 - 25 minutes at 200C/392F. Remove them from the oven when they are golden brown.
- Allow them to cool before you enjoy them!
Notes
Topping Ideas: Bagels can be topped with a range of different things including - sesame seeds, poppy seeds, flakey sea salt, everything bagel seasoning, parmesan cheese, shredded tasty cheese, cinnamon sugar just to name a few!
Kneading: ideally this recipe should be done in a stand mixer because it is a stiff dough - but you can knead it by hand if you wish. If using a Thermomix, utilise the knead function and follow the recipe as per normal.
Nutrition
Calories: 176kcalCarbohydrates: 38gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 333mgPotassium: 89mgFiber: 3gSugar: 5gVitamin A: 1IUVitamin C: 0.02mgCalcium: 14mgIron: 1mg
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