The Sourdough Bagel from Einstein Bros. Bagels features a golden-brown crust with a chewy interior, bursting with a tangy sourdough flavor that perfectly complements its dense, airy texture.
Equipments
- Stand mixer
- Mixing bowl
- Dough hook
- Plastic wrap or proofing cover
- Bench scraper
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon
- Cooling rack
- Kitchen scale
- Oven
Ingredients
- 500g bread flour
- 100g active sourdough starter
- 280g water
- 10g salt
- 20g honey
- 1 tablespoon barley malt syrup (for boiling)
When preparing sourdough bagels, it is essential to use active sourdough starter to achieve the signature tangy flavor and proper fermentation. Measuring ingredients precisely with a kitchen scale ensures consistent dough hydration and texture. Incorporating barley malt syrup in the boiling water helps develop a crisp crust and enhances caramelization. You should allow sufficient proofing time under plastic wrap or a proofing cover to promote dough rise and elasticity. This copycat recipe replicates the iconic Sourdough Bagel from Einstein Bros. Bagels, capturing its golden-brown crust and chewy interior.
Instructions
- Combine bread flour, active sourdough starter, water, honey, and salt in a mixing bowl.
- Mix ingredients using stand mixer fitted with dough hook until dough comes together.
- Knead dough on medium speed for 8-10 minutes until smooth and elastic.
- Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise at room temperature for 4-6 hours, until doubled.
- Turn dough out onto lightly floured surface and divide into 8 equal portions using bench scraper.
- Shape each portion into a tight ball, then poke a hole in the center to form a bagel shape.
- Place shaped bagels on parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate overnight (8-12 hours).
- Preheat oven to 450°F (232°C).
- Bring a large pot of water to a boil, add barley malt syrup.
- Boil each bagel for 30-45 seconds per side using slotted spoon, then return to parchment-lined baking sheet.
- Bake bagels for 20-25 minutes, rotating halfway, until golden-brown.
- Transfer to cooling rack to cool before serving.
Substitution
The Sourdough Bagel from Einstein Bros. Bagels boasts a perfect balance of a crisp, golden crust and a chewy, airy interior infused with a distinctive tangy sourdough flavor. When substituting ingredients, you can replace barley malt syrup with light molasses or brown sugar for the boiling water to achieve a similar color and subtle sweetness. Use all-purpose flour if bread flour is unavailable, but expect a slightly less chewy texture. Maintaining a warm, draft-free environment is essential during proofing to ensure proper fermentation of your sourdough starter. Your precision with the kitchen scale will help achieve consistent dough hydration and texture for the best bagel results.
Tips
Ensure your sourdough starter is active and bubbly before mixing to guarantee proper fermentation and rise. Weigh ingredients accurately with a kitchen scale to maintain the correct hydration and dough consistency. Use a bench scraper to divide dough evenly, promoting uniform bagel sizes and consistent baking. When boiling, add barley malt syrup to the water to enhance bagel color and flavor; don't skip this step as it's key to the crust's characteristic shine.
Nutritions
The Sourdough Bagel from Einstein Bros. Bagels provides a balanced source of carbohydrates and protein primarily from bread flour and sourdough starter, offering sustained energy and muscle support. Honey and barley malt syrup contribute natural sugars for quick energy, while the fermentation process enhances nutrient bioavailability and digestion. This bagel contains moderate sodium from the added salt to support electrolyte balance, making it a satisfying option for fueling your day. Your choice of this artisanal bagel also ensures a flavorful way to enjoy a classic breakfast staple with potential benefits for gut health.
Storage
Store your Einstein Bros. Sourdough Bagels in a paper bag at room temperature for up to two days to maintain their crust and chewiness. For longer storage, wrap each bagel tightly in plastic wrap and place them in an airtight container or freezer bag before freezing for up to three months. When ready to enjoy, thaw bagels at room temperature, then refresh in a preheated oven at 350degF for 5-7 minutes to restore their texture.
Variation or Alternatives
You can experiment by substituting rye flour for half of the bread flour to add complexity to the flavor profile, enhancing the bagel's tanginess. Replace barley malt syrup with honey or sugar in the boiling water to achieve a slightly different crust color and sweetness. For a softer crust, try boiling the bagels for a shorter time of 20 seconds per side instead of 30-45 seconds. Adding seeds like sesame, poppy, or everything seasoning before baking gives your bagels a flavorful, textural boost.
Allergies
Your Sourdough Bagel contains wheat flour, which can trigger allergic reactions in individuals with gluten intolerance or wheat allergies. The active sourdough starter may harbor natural yeasts and bacteria that can cause sensitivities in some people. Honey and barley malt syrup are potential allergens, especially for those with pollen or grain-related allergies, so caution is advised.
Why this recipe?
Einstein Bros. Bagels' Sourdough Bagel menu is beloved for its perfectly chewy texture and tangy flavor derived from natural fermentation, setting it apart from typical bagels. The authentic sourdough fermentation process creates a rich complexity in taste and a satisfying crust that appeals to artisanal bread lovers. Making a copycat version allows you to replicate this unique flavor profile and enjoy fresh, homemade bagels customized to your preference. Your efforts result in a delicious, bakery-quality treat at home, making it a rewarding culinary experience.