Description

The most incredible creme brûlée sourdough bagel recipe! A soft and chewy sugar crunch bagel topped with smooth, velvety cream cheese and a crunch of caramelized sugar in every single bite. These sourdough bagels are made with simple ingredients like whole wheat flour, vanilla bean, and probiotic cream cheese. And the best part? The bagels are sourdough and naturally fermented so they’re gut healthy and nutritious too!

Ingredients

Units Scale

Sugar Crunch Bagel Ingredients:

350g Organic Bread Flour, A high protein flour is needed for bagel making
50g Whole Wheat Flour
200g Water, Preferably warm water is best (Warmer water helps kickstart fermentation!)
100g Sourdough Starter, Active sourdough starter not discard
8g Sea Salt, Enhances flavor and nutrition by slowing fermentation
10g Honey, I use raw honey
1/2 tsp Vanilla (optional)
Egg Wash, Used to stick toppings on and gives bagels a beautiful golden brown color
Cane Sugar, Enough to top your bagel before baking

Creme Brulee Ingredients:

Cream Cheese, I love Nancy’s probiotic cream cheese
2 TSP – 1 TBSP Cane Sugar, For each bagel

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Instructions

MIX DOUGH:
1. STAND MIXER: In a stand mixer, add flour, sourdough starter, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes.
2. BY HAND (My Preferred Method): In a bowl, add flour, sourdough starter, water, honey, and salt. Mix by hand for a couple of 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 looks smooth.
FIRST RISE / STRETCH AND FOLDS: Place dough in a Tupperware and cover securely. Let the dough rise at room temperature for 6-8 hours or until it doubles in size. If you have the opportunity, stretch and fold your dough 3-4x during the first rise (ideally within the first few hours). To do this, stretch one side of the dough up and fold it all the way over to the other side. Then, rotate the bowl and continue on all four sides.
OVERNIGHT RISE: Place your dough covered in the fridge for an overnight rise. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough.
DIVIDE AND SHAPE: The next day, dump out and divide your dough into 6-8 pieces, you can eyeball it or weigh out 80g-120g pieces. 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. Refer to visual.
FINAL (SHORT) RISE: Place your bagels in a greased tupperware and cover securely or a greased baking sheet and covered with plastic wrap. Make sure the bagels are covered tightly so the tops do not dry out. Let the bagels rise for 1-3 hours or until puffy to the touch. In the summer, this will take 2 hours and in the winter, it could take 3-4 hours.
BOIL BAGELS: Preheat oven to 400f. Fill a large, wide pot of water and bring to a boil. Drop bagels in, 1-2 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. Place on a baking sheet or place and brush with egg wash.
ADD BAGEL TOPPINGS: Add a layer of cane sugar to a medium-sized plate. Dip bagels, egg wash side down to coat the top. Place them on a clean, parchment-lined baking sheet.
BAKE: Bake bagels for 20-23 minutes or until golden brown on the outside.
ADD CREAM CHEESE: Let bagels cool for 10 minutes. Cut and spread a layer of cream cheese on both sides. Be sure to get the edges!
ADD SUGAR: Now sprinkle cane sugar, enough to completely cover the cream cheese.
BRULEE THE BAGEL: Using a blow torch or a broiler, melt the sugar until it starts to brown. Let cool for 1 minute to allow the sugar to harden into a crackly crust. Enjoy!

Fermentation Time: 10+ hours
Cook Time: 20 - 23 Minutes
Category: Sourdough Bagels
Cuisine: Breakfast

Keywords: Bagels, Sourdough Bagels, Creme brulee sourdough bagel, Creme brulee