Sourdough Rye Bagels with Caraway Seeds

4.52 from 29 reviews

Sourdough Rye Bagels with Caraway Seeds

Chewy, crusty and properly dense New York style bagels with an extra depth of flavor thanks to the sourdough starter and whole grain rye flour. They rise overnight so you can have fresh bagels for breakfast or brunch. All they need is a schmear of cream cheese.

Prep Time45

Bake Time25

Additional Time12

Total Time13 10

Servings:10 bagels

Ingredients

8 oz active sourdough starter (1 cup, 100% hydration)
12 oz warm water (1 ½ cups)
15 oz unbleached bread flour (3 cups, see note)
1 ½ oz barley malt syrup (2 tablespoons, see note)
1 tablespoon table salt
7 ½ oz Rye Flour (1 ½ cups)
2 oz granulated sugar (¼ cup, for boiling)
2 teaspoons baking soda (for boiling)
1 egg white (whisked lightly)
Caraway Seeds for topping

Instructions

Combine 8 oz active sourdough starter, 12 oz warm water and 2 cups of the bread flour in a mixing bowl. Mix to form a thick batter. Cover the bowl and set aside for 30-60 minutes.
Add 1 ½ oz barley malt syrup and 1 tablespoon table salt. Switch to the dough hook. Add the remaining bread flour and 7 ½ oz Rye Flour and mix to combine. The dough should eventually cling to the hook and start to clear the sides of the bowl.
Knead 5 minutes on medium speed. If working by hand, stir in as much of the flour as you can, then turn the dough out onto a lightly floured surface and knead in the remaining flour. Knead 5 minutes. Form the dough into a smooth ball.
Put the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again. Cover the bowl and after 60 minutes the dough should be ready to shape the bagels. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
Line a baking pan with parchment paper then generously sprinkle the paper with cornmeal (or flour). Turn the dough out onto a lightly floured surface without kneading out the air. Divide the dough into 10 even pieces. Use a cupped hand to roll each piece into a smooth ball.
To form a bagel, poke your finger all the way through the center of a ball to make a hole. Use two fingers to gently open up the hole. Continue gently stretching to form the bagel or twirl the dough around your fingers to widen the center hole to 1 - 1.5" wide.
Place the bagel on the prepared sheet pan and continue to form the remaining bagels. The dough will probably spring back a bit so you can go back and re-stretch the holes once you're done forming all the bagels. Cover the pan with plastic wrap and leave at room temperature for 30 minutes then place the pan in the refrigerator overnight.
In the morning, take the pan out of the refrigerator. The bagels should have risen a bit by now. Leave the tray out until the the bagels comes to room temperature, about 1 - 1 1/2 hours. The bagels should look full and aerated. They won't puff up and double, but should be noticeably lighter than when they were formed.
Preheat the oven to 450 °F. In a large pot combine 1 gallon of water with 2 oz granulated sugar and 2 teaspoons baking soda and bring it to a boil. Reduce the heat to keep the water at a rolling simmer. Set a cooling rack over a sheet pan or kitchen towel and place it next to the stove. Line two half-sheet pans with parchment paper or silicone baking mats and generously sprinkle with corn meal (or flour).
Once the oven is preheated, you're ready to boil. Gently lift a bagel off the sheet pan and lower it into the water, top side down. Boil the bagels for 30 seconds, flip and boil for 30 seconds on the other side. Depending on the size of your pot, you can boil 3-4 bagels at a time. As you remove the bagels from the water, set them on the cooling rack to drain.
Place 5 of the boiled bagels on each sheet pan. You could fit them all on one pan but they may stick together as they bake.
Brush the bagels with egg white and sprinkle with caraway seeds. Bake until golden brown, about 20 minutes.

Video

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

A combination of honey and molasses can be used in place of the malt syrup.

The fermentation time will vary based on the ambient temperature of the room and the temperature of your dough. The dough will start out fairly dense. It should be quite aerated and elastic by the end of the 3 hour fermentation. If the dough is very cool and sluggish you can set the bowl over a bowl of warm water to warm it up a bit.

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