Dairy-Free Sourdough Bagels
Indulge in the classic, chewy delight of homemade dairy-free sourdough bagels! Crafted with a tangy, active sourdough starter and no dairy in sight, these bagels boast a hearty texture and a slightly tangy flavor that elevates your breakfast or snack game. This recipe features an easy overnight rise for a perfectly developed dough and uses a quick boil in baking soda water to achieve that signature bagel crust. Top these golden beauties with sesame seeds, poppy seeds, or everything bagel seasoning for a customizable finish. Whether toasted or eaten fresh, these dairy-free sourdough bagels are perfect for sandwiches, spreads, or enjoying on their own. Ideal for home bakers looking to master sourdough techniques while keeping things 100% dairy-free!
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Ingredients
- 150 grams Active sourdough starter (dairy-free)
- 240 milliliters Warm water
- 20 grams Sugar or maple syrup
- 500 grams Bread flour
- 10 grams Fine sea salt
- 1 tablespoon Baking soda
- 0 as needed Toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning, etc.)
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter, warm water, and sugar or maple syrup. Mix until the starter is dissolved.
Step 2
Gradually add the bread flour and salt to the liquid mixture. Stir until a shaggy dough forms.
Step 3
Transfer the dough to a clean, lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, you can knead the dough using a stand mixer with a dough hook for about 5-6 minutes.
Step 4
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest at room temperature for 4-6 hours or until it has doubled in size.
Step 5
After bulk fermentation, punch down the dough and divide it into 8 equal pieces (approximately 90 grams each). Shape each piece into a smooth ball by tucking the edges under.
Step 6
Using your thumb or the handle of a wooden spoon, poke a hole in the center of each dough ball and gently stretch the hole until it is about 1.5 inches in diameter. Place the shaped bagels on a parchment-lined baking sheet, cover loosely with a kitchen towel, and refrigerate overnight (8-12 hours).
Step 7
The next day, bring a large pot of water to a gentle boil. Add the baking soda to the water. Preheat your oven to 220°C (425°F).
Step 8
Once the water is boiling, carefully drop the bagels in, one or two at a time, and boil for 30 seconds on each side. Remove with a slotted spoon and place them back on the parchment-lined baking sheet.
Step 9
While the bagels are still damp, sprinkle on your desired toppings (e.g., sesame seeds, poppy seeds, or everything bagel seasoning).
Step 10
Bake the bagels in the preheated oven for 20-25 minutes or until they are golden brown and sound hollow when tapped.
Step 11
Allow the bagels to cool on a wire rack before slicing and serving. Enjoy your dairy-free sourdough bagels!
Nutrition Facts
| Serving size | (942.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2000.4 |
| Total Fat 10.1g | 0% |
| Saturated Fat 1.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 7718.7mg | 0% |
| Total Carbohydrate 417.6g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 21.8g | |
| Protein 63.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 102.7mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 590.4mg | 0% |
Source of Calories