Sourdough Bagels

 

Adapted from Little Spoon Farm

INGREDIENTS

BAGEL DOUGH

• ½ cup (100 g) active sourdough starter
• 1 cup + 1 tablespoon (255 g) water
• 2 tablespoons (40 g) honey or sugar
• 2 teaspoons (10 g) fine sea salt
• 4 cups + 2 tablespoons (500 g) bread flour

WATER BATH

• 6 cups water
• 1 tablespoon granulated sugar

OPTIONAL TOPPINGS

• sesame seeds
• Everything Bagel Seasoning
• salt sprinkle on top, don't dip
• poppy seeds

INSTRUCTIONS

MAKE THE DOUGH

In the bowl, stir together the starter, water, and honey with a spatula. Add the bread flour and salt and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8-12 hours. 

Line a baking sheet with parchment paper and lightly flour it. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring, dip the bottom in flour, and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise in a warm spot for 30-60 minutes or until puffy. 

BOIL AND BAKE

Preheat oven to 425°F (218°C) making sure that the oven rack in the center position. Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon of sugar. Once the bagels have finished rising, boil them for 2 minutes on each side. (Only boil 3-4 at a time, making sure not to crowd the pot.)

Use a mesh stainer to remove the bagels and let rest on a cooling rack with a towel underneath until cool enough to handle. Once cool enough, dip one side into your choice of toppings (if using - I like them plain!) and place back onto the parchment paper.

Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown. Flip the bagels mid-way through.