Dairy-Free Sourdough Bagels
Crafting chewy, golden perfection, these Dairy-Free Sourdough Bagels are a must-try for anyone seeking a delicious homemade bread alternative. Made with a robust dairy-free sourdough starter, these bagels are naturally leavened for a rich depth of flavor. The process involves an overnight cold fermentation for a perfectly chewy texture and a quick boil with baking soda to achieve their signature crisp crust. Customize each bagel with your favorite toppings, from sesame seeds to everything bagel seasoning, and enjoy them fresh from the oven. Ideal for breakfast or brunch, these bagels are not only free from dairy but also packed with artisanal flavor that rivals your favorite bakery.
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Recipe Information
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
- as needed Toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning, etc.)
Instructions
In a large mixing bowl, combine the active sourdough starter, warm water, and sugar or maple syrup. Mix until the starter is dissolved.
Gradually add the bread flour and salt to the liquid mixture. Stir until a shaggy dough forms.
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.
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.
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.
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).
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).
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.
While the bagels are still damp, sprinkle on your desired toppings (e.g., sesame seeds, poppy seeds, or everything bagel seasoning).
Bake the bagels in the preheated oven for 20-25 minutes or until they are golden brown and sound hollow when tapped.
Allow the bagels to cool on a wire rack before slicing and serving. Enjoy your dairy-free sourdough bagels!
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7674 mg | 334% | |
| Total Carbohydrate | 417.9 g | 152% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 21.6 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
