Cornbread Sourdough Bagel
Cornbread Sourdough Bagel
- Total Time: 20 hours 16 minutes
- Yield: 8 bagels 1x
Description
The best sourdough cornbread bagel ever! These deliciously soft and chewy cornbread bagels are made with simple ingredients like yellow masa and a natural fermentation with sourdough starter (gut healthy and nutritious!). They have the perfect amount of sweetness thanks to fresh corn and raw honey, and will be your new favorite breakfast staple. I enjoyed mine with a honey bacon cream cheese (watch TikTok here).
Ingredients
- 350g White Bread Flour – A high protein flour is needed for bagel making
- 50g Corn Masa – I used Yellow
- 100–150g Water* – Preferably warm water is best! Warmer water helps kickstart fermentation
- 100g Sourdough Starter – Be sure you are using active sourdough starter (not discard)
- 160g Cooked Yellow Corn – Boiled
- 8g Sea Salt
- 10g Honey – Bagels need some type of sugar to soften the dough, I always use a good quality raw honey
Instructions
- PREPARE CORN: Bring a large pot of water to a boil and cook corn for 5-7 minutes. Let the corn cool and then remove the corn kernels with a sharp knife.
- MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, sourdough starter, water, honey, corn, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough is smooth. Lightly grease a bowl and place the dough inside. Cover the bowl with a lid, plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.
- OVERNIGHT RISE: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough. Remember, the longer we ferment the better for us it gets!
- DIVIDE AND SHAPE: Dump out and divide your dough into 8 pieces, you can eyeball it or weight them out on a dough scale. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring.
- FINAL (SHORT) RISE: Place your bagels on a greased baking sheet and cover with a towel or plastic wrap and let it rest for 1-2 hours or until puffy to the touch.
- BOIL BAGELS: Preheat oven to 450f. Fill a large, wide pot with water and bring it to a boil. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well.
- WASH: Add egg wash onto the bagels using a brush.
- BAKE: Bake bagels for 16-20 minutes or until golden brown on the outside.
- FINAL TOPPINGS: Once bagels are done baking, add your choice of topping (I love to go with a classic cream cheese). Enjoy 🙂
Notes
*Begin by adding 100g water. If your dough feels to dry gradually add water in 20g increments. The goal is to achieve a dough that feels hydrated and pliable but still thick and not overly sticky. Bagel dough should be firmer and less hydrated than artisan bread doughs. This helps to create the characteristic chewy texture of bagels.
*I used boiled yellow corn for this recipe, but you can also use canned corn. Simply drain and rinse before using.
- Fermentation Time: 16 Hours
- Cook Time: 18 – 20 Minutes
- Category: Sourdough Bagels
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