Description
Chewy and tangy, these are – hands down – the best sourdough bagels.
Ingredients
▢½ cup sourdough starter, bubbly and active
▢1 cup water
▢2 tablespoons honey
▢2 teaspoons salt
▢4 cups unbleached all purpose flour
For boiling the bagels
▢2 quarts water
▢1 tablespoon baking soda
▢1 tablespoon brown sugar
Instructions
- Add sourdough starter, water, honey, salt, and two cups flour to a stand mixer.
- Mix until it comes together, about 10 minutes on low speed. The dough will be really stiff and difficult to incorporate.
- Add remaining flour, half a cup at a time. Use a dough hook and knead until it is smooth and pliable.
- Cover dough with wet tea towel, plastic wrap, or beeswax wrap and allow to ferment for 8 to 12 hours.
- After fermentation, divide into 8 equal pieces.
- Roll the dough into balls, flatten them down a bit, and poke a hole in the middle with your finger. Stretch the hole a bit to widen.
- Cover with a tea towel and allow the dough to rise in a warm spot for 1-4 hours or until puffy.
- Preheat oven to 425 degrees.
- Bring a large pot of water to a boil and add the baking soda and sugar.
- Using a slotted spoon, gently add bagels to the water and boil for one minute, flip, then boil for another minute.
- Shake off excess water and dip into desired toppings (optional).
Place boiled bagels on parchment-lined baking sheet.
Bake for 20-25 minutes, or until golden on top.
Notes
- Use a slotted spoon or ‘spider’ strainer to flip and to pull the bagels out of the boiling water.
- Cook 2-4 bagels in the baking soda water at a time. Don’t overcrowd your pot.
- You can knead the dough by hand or use a stand mixer. A stand mixer is much easier and less time consuming.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 bagel
- Calories: 263kcal
- Sugar: 6g
- Sodium: 1007mg
- Fat: 1g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.3g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 7g