How to make epic Sourdough Bagels using Virtue sourdough

Sourdough Bagels might just be the next great thing on your menu

Occasionally, we have to admit that America does know best sometimes, and bagels is one of those things.

OK, they are not originally a stateside dish, but, like a lot of American “classics”, the bagel was developed from recipes brought into the country by immigrants, in this case those of Polish-Jewish origins.

New York particularly embraced the bagel and thus it shot to stardom.

Of course there have been loads of average [and rubbish] bagels in the UK for years, but recently we have notice a trend in bigger, better artisan bagels and the demand seems to be growing like wildfire!

Add sourdough into the mix and this cheery, chewy, roll-with-a-hole suddenly becomes the new breakfast of champions.

And what’s more, you can make them very simply using our famous Sourdough Blend pizza dough! Here’s how folks:

Prep the dough

Thaw Virtue Sourdough Blend 300g doughballs at room temperature in your proving trays for around 4 hours, or until completely thawed.
Halve each doughball into 2x 150g and roll back into neat balls.
Place proving trays in fridge.

Cold Prove for 48 hours

Allow the dough to cold ferment for 48 hours ideally, or for as long as you have available.

Final prove at room temperature

Allow the doughballs to come to room temperature and double in size. This takes 2-4 hours, at normal room temperature, depending on how much they have grown during the cold prove process.

Hole punch

Dust the doughballs with a little flour, and ensure they are not stuck to the trays. You want to be able to easily transfer them to the boiling pot shortly.

With your finger poke a hole in the centre, trying not to deflate the doughball any more than necessary and gently stretch the hole to around an inch. (It will close back up a little during cooking.)

Cover and allow to rest for 10-20 mins while you…

Prep your toppings

Prepare a little egg wash in a bowl and then mix your seeds / spices for topping in a seperate container.

You can add pretty much anything you like to the top of the bagel, or keep it completely plain! We like to keep it simple with a “dalmation” mix of poppy seeds, sesame seeds and a little flaked sea salt.

Dried garlic, coriander & fennel seeds, cracked black pepper… you get the idea.. whatever complements your fillings.

Crank up the heat

Pre-heat your oven to 210 C (fan) or adjust as required for your oven type.

Bring a large saucepan to the boil on the stove. Add a tablespoon of honey and allow to dissolve and settle to a steady simmer.

The Boil

This is what makes a bagel a bagel a bagel.

Using a flat slotted spatula, transfer the bagels to the hot water and allow to simmer for 2 mins, flipping a couple of times in the water.

Transfer to a greased baking sheet, (always keep the bottom the bottom, if you know what we mean, flat side down), brush with a little egg wash and scatter over your toppings.

The Bake

Transfer immediately to the hot oven.

[As with most baking, creating a steam baking environment will lead to even crispier crusts!]

Reduce heat to 190 C and bake for 20-25 mins, or until the bagels are an even golden brown.

The Binge

Transfer the bagels to a wire rack to cool before slicing and serving with your preferred toppings.

If not serving of the day of baking, keep in a sealed bag and refresh the crust before eating in a hot oven or toaster for a few minutes.

We will be soon providing a technique for par-cooking and freezing for comparison!

Stunning Sourdough Bagels Made Simple