Sourdough Bagels

 I'm starting to get a lot more interested in all things sourdough so when I saw this blogger make bagels with it, I was intrigued.  I've had my starter (named Mad dog) for a few years now and it's a really good one.  I found a recipe on Pinterest tonight so I tried it and the bagels were great :).  It makes 8 good size bagels weighed out to be about 158 grams each.  (I've also found it's so much easier and more accurate to use a kitchen scale).

 

4 c. bread flour 

1 Tblsp. sugar

1 tsp. salt (or a little more)

 

1 c. active sourdough starter fed an bubbly

1 1/4 c. filtered water

1 Tblsp. olive oil

 

Boiling Solution:

8 c. water

2 Tblsp. baking soda

1 Tblsp. honey

 

Optional Toppings

sesame seeds

poppy seeds

Everything Bagel

Kosher salt

 

1. Combine the flour, sugar, and salt in a large mixing bowl.

2. In a separate bowl, mix the sourdough starter, water, and oil.

3. Gradually pour the wet mixture into the dry ingredients, stirring until a sticky dough forms.

4. Turn the dough onto a lightly floured surface and knead it for 8-10 minutes until smooth and elastic.

5. Place the dough in a lightly oiled bowl and cover it with a damp towel.

6. Let the dough rise agt room temperature for 4-6 hours, or refrigerate overnight for a tangier flavor.

7. Punch down the dough to remove air bubbles and divide it into 8 equal pieces.

8. Roll each piece into a ball, then poke your thumb through the center to form a hole about 1-2 inches wide.

9. Place the shaped bagels onto small squares of parchment. (That makes them easier to plop into the water). Cover with a damp towel and let them rest for 30-45 minutes.

10.Bring 8 c. of water to a gentle boil in a large pot.

11.Stir in the baking soda and honey

12.Carefully drop 2-3  bagels into the boiling water at a time, boiling each side for 30-60 seconds.

13.Remove the bagels with a slotted spoon and place them onto a parchment lined baking sheet.

14.Sprinkle the wet bagels with your desired toppings immediately after boiling.

15.Preheat your oven to 425 degrees

16.Bake the bagels for 20-25 minutes, rotating the tray halfway through for even browning.