Sourdough Bagels
Ingredients
224g active sourdough starter
12 oz (360 ml) warm water
630g (5 cups) bread flour, divided
1 tbsp honey
1 tbsp molasses
1 tbsp salt
56g (1/4 cup) sugar, for boiling
2 tsp baking soda
1 egg, whisked
bagel topping of your choice
Combine the starter, water, and 270 grams (2 cups) of the flour in a large mixing bowl. Mix to form a thick batter. Cover and let rest for 30-60 minutes.
Mix in the honey, molasses, and salt. Add the remaining flour and mix until the dough starts to come off the sides of the bowl, then knead for 5 minutes until the dough becomes a smooth ball. Place the dough in a lightly oiled bowl and let rest for 30 minutes.
After resting, lift one side of the dough and fold it into the middle of the dough. Repeat with the other 3 sides. Cover the dough and let rest.
Repeat the dough folding procedure after another 30 minutes.
Repeat the dough folding procedure after another 60 minutes.
Let rest for 60 minutes. The dough is now ready to shape.
Line a large baking sheet with silpat or parchment paper. Dust the lining generously with flour.
Turn the dough out onto a lightly floured surface, and cut into 12 equal pieces. There are two ways to form the bagel shape:
Roll the pieces into a smooth ball, then poke your finger through the center. Gently enlarge the hole to be about 2” wide. Or,
Gently roll the dough until it’s approximately 8-10” long. Twist the ends together and roll gently so that the ends stick together
Place the bagels on the prepared baking sheet and cover with plastic wrap for about 30 minutes before moving to the refrigerator to let rest overnight.
The next morning, take the bagels out of the refrigerator and let come to room temperature. Preheat the oven to 450 degrees Fahrenheit.
Fill a large pot about halfway up with water, and add the sugar and baking soda. Bring to a boil. Reduce the heat to keep the water a rolling simmer. Lay wire cooling racks over a cutting board or kitchen towel near the stove.
Once the oven is preheated, you can start boiling the bagels.
Gently lift a bagel off of the baking sheet and place top side down into the water. Boil the bagels on one side for 30 seconds, then flip and boil for another 30 seconds. Place on the cooling rack to drain.
Place the bagels back on the baking sheet, leaving enough space in between to let them rise. Brush the bagels with the beaten egg. Sprinkle with toppings. Baking until golden brown, about 20 minutes.
Topping suggestions: everything bagel blend or fresh minced garlic and cheddar
Cream cheese suggestion: mix cream cheese, fresh mined rosemary, and honey together
Assembly suggestion: plain cream cheese, smoked salmon, and fresh dill
