Sourdough Bagels Recipe from Poland (2024)

From its humble beginnings to its modern-day reign as a culinary sensation, thisSourdough Bagels Recipehas a beloved chewy texture and delicious aroma with a religious symbol for unity.

In the marketplace in 17th-century Poland, the aroma of freshly baked bread fills the air. As the bagel emerges from the hands of skilled bakers, its distinctive shape and dense, chewy texture captivate the masses.

Legend has it that the bagel's distinctive shape was inspired by a momentous event inPolish history. As the story goes, in 1683, a baker fromKrakowfashioned the first bagel in the shape of a stirrup to honorKing Jan III Sobieski'striumphant victory over theOttoman Empire. The bagel's circular form was said tosymbolize unityand celebration.

In the early 20th century, when millions ofEastern European Jewsarrived in the United States, the bagel found a new home in cities like New York for thatNew York style bagel.

The traditional method of preparing bagels involved boiling them before baking, resulting in their characteristic chewy texture and shiny exterior. This process not only ensured freshness but also provided a symbolic cleansing, representing the removal of sins during religious ceremonies.

Today, bagel shops can be found on nearly every street corner, offering an endless array of flavors and fillings. A religious symbol that so many today are unaware of but survived for centuries. Now let's get started with this super easy sourdough bagel recipe.

Ingredients for Homemade Sourdough Bagels

This is what I use to make thebest sourdough bagels, at least that is what my husband. says!

• All-Purpose Flour
• Spring Water
• Salt
• Honey
• Baking soda
• Muscovado Sugar- can substitute for brown sugar

Start with Active Sourdough Starter

Day 1 - Time: 2:00 pm

The first thing to do for these homemade sourdough bagel recipes is to have an activesourdough starter. The best way to do this is to feed the sourdough starter and let it rise.

Once that is done do a float test by taking a piece of the starter and drop into a glass of water. If it floats to the top like a piece of dough, get ready to mix the ingredients.

Day 1 Steps for Bagel Dough

Time: 7:00 pm

Around 7 p.m., I started mixing the dough. I found the weather in Florida will affect the dough. It took me about 12 hours for the dough to double, which was perfect for making bagels in the morning.

• First, get the bowl of your stand mixer and use the dough hook attachment. You can mix by hand but it is very tough dough so work out the arms before you do.
• Add the sourdough and water at room temperature and mix, then add the honey and one cup of flour at a time and mix on low.
• Add the salt and one cup of flour and mix. Add the rest of the flour and mix until it is all combined and the dough is soft. I mix for about 10 minutes. This dough is tough to mix and tempting to add water but do not.
• Once complete mix until it is a smooth ball and place in a bowl.

• Place plastic wrap and shower cap on top and let the dough rest until the next morning.
• This is the first rise for the dough to double in size.

Day 2 Steps for Bagel Shapes

Time: 6:00 am

• The dough should have doubled the next day.
• Take the dough out of the bowl and roll it to a ball. With a dough cutter, cutequal piecesinto 8.
• Weight each piece of dough on the scale if you would like to have same-size bagels.
• Roll each piece of dough into a ball.

• Place a piece ofparchment paperonto asheet panand do a light spray so the dough will not stick. Take your dough ball and withindex fingerspock a hole in the center and stretch the dough around to make a water tube. Then place it on the pan. Repeat for each piece of dough.
• Place adamp towelon top of the bagels and let them rise for about 1 to 2 hours depending on the climate.

Steps for Boiling Water

• Preheat the oven at this time to 375º degrees.
• The easiest part is boiling water for the bagel bath in a large pot of water. First, I use spring water from a bottle to fill up 8 cups of water, along with baking soda and sugar and I start by boiling the water.

• Once the water is bubbling, place a few bagels in and let them boil about a minute then flip on the other side and add another minute.
• With a slotted spoon remove the wet bagels and return to the lined baking sheet. Repeat the process for each bagel
• Sprinkle the bagels with your favorite topping or leave plan.

Baking Sourdough Bagels

• Place the bagels in the oven and let them cook for 15 minutes at 375º degrees.
• Rotate the bagels after 15 minutes and bake until golden brown which for me with my oven was about 10 minutes more.

• ​Remove from the pan and cool on a wire rack.
• Serve with your favorite cream cheese or freeze for a later date. Enjoy!

Bagel Seasoning for Optional Toppings

We all have our favorite toppings when we pick a bagel. The most common are poppy seeds, sesame seeds, oronion flakes with cream cheese in the middle.

Tips and Tricks for Sourdough Bagel Success

One thing I have learned about making bread is don't make it on a hot day. The dough is highly affected by humidity. The other thing that is great about making bagels is that they freeze very well in airtight containers for about 3 months.

Making Sourdough Discard Sourdough Recipes

To make sourdough discard and make the same recipe but add 2 teaspoons of yeast to the mix. If your dough is too wet add 1 tablespoon at a time.

Adding Cranberries & Walnuts

If you are like me, I add cranberries and walnuts to mine. I chop the walnuts in small pieces about ½ cup for this recipe. For the cranberries, I soak ½ cup in hot water for about 3 minutes then drain. Then I mix it into the dough. I also need to add a little more flour, about 2 tablespoons because the berries are wet.

Making Homemade Bagels with Yeast

If you are not a fan of sourdough or do not have any sourdough ready to go. I would recommend the King Arthur Bagel recipe. I've made it once and it was very good.

More Sourdough Recipes to Enjoy!

As you take a bite into the dense, chewy layers of a bagel, remember the words ofElizabeth Berg, who said, "A bagel is something you can't eat just one of. And you don't have to." Let the bagel be an invitation to savor the past while embracing the future, for within its circular form lies a world of tradition, innovation, and endless delight. Till next time my beautiful friends, xoxo Lizzy