Sourdough Bagels
My love for sourdough bagels started during my freshman year of college. I ate a lot of bagels and blame the weight I gained that year (Freshman 10) on those little morsels of chewy goodness. I used to get them fresh from a little place right by my apartment, take them home in a big paper bag, then consume at least one a day until they were gone. Whether slathered with cream cheese and raspberry jam or loaded with scrambled eggs and cheese, they were delicious.
I knew I probably should add some variety to my life, but they were so easy and dense and good. Since then, I have hardly eaten any bagels. But my kids LOVE these sourdough bagels. It was time for me to make my own!
Ingredients
- 1 c active sourdough starter
- 1½ c water
- 1 T salt
- 3 T honey
- 3½ – 4 c unbleached All Purpose flour (if using a whole grain flour, decrease the amount by about 1c)
- 1 egg, whisked
Step by Step Instructions
Step 1
Combine starter, water, salt, and honey in a stand mixer and slowly add 2 c of flour.
Step 2
Allow the dough to rest for 20-30 mins.
Step 3
Slowly add in more flour until the dough “cleans” the sides of your mixing bowl.
Step 4
Knead for 10 minutes or until the dough is smooth and elastic.
Step 5
Place dough in greased bowl and cover with a damp cloth or greased plastic wrap.
Step 6
Let rise in a warm spot for 6-12 hrs or until doubled in size.
Step 7
When ready to make bagels, preheat your oven to 400 degrees.
Step 8
Fill a large, wide pot or sauce pan (I use my large cast iron skillet) almost full of water.
Step 9
Add 3 T cane sugar to the water and bring to a boil
Step 10
While your water is coming to a boil, divide the dough into 12 lumps.
Step 11
At this point, you can add any mix-ins you desire (cinnamon, raisins, dried onion, dried blueberries, etc)
Step 12
Using damp fingertips or slightly floured hands, you can either take each lump of dough and roll into a snake, then pinch it together to form a circle, or take each piece of dough and form a ball, poking a hole through the center with your thumbs.
Step 12
Using damp fingertips or slightly floured hands, you can either take each lump of dough and roll into a snake, then pinch it together to form a circle, or take each piece of dough and form a ball, poking a hole through the center with your thumbs.
Step 13
Be confident and quick, this is a stickier dough
Step 14
Place bagels on a parchment lined pan lightly oiled
Step 15
When the water comes to a full boil, gently drop in 3-4 bagels and boil for 1 minute on EACH side.
Step 16
Remove bagels from the water and back onto the parchment with a slotted spoon.
Step 17
Repeat until all the bagels have been boiled.
Step 18
Brush with egg wash
Step 19
Sprinkle with poppyseeds, cheese, etc, if desired.
Step 20
Bake for 25-30 minutes or until the bagels are golden brown on top and hollow when tapped.
Comments +