Ingredients
Feeding sourdough
- 60 g unfed sourdough
- 120 g warm water
- 60 g whole wheat flour
- 60 g unbleached flour
Bagel Dough
- 300 g Sourdough starter very happy and bubbly from feeding
- 500 g warm water
- 45 g granulated sugar
- 18 g fine sea salt
- 750 g unbleached flour or bread flour
- 250 g whole wheat flour or use all white
- Cooking spray or oil
Water Bath
- 40 g honey
Toppings
- +/- 1/4 c asiago cheese shredded (optional)
- +/- 2 Tbl Everything Bagel Seasoning
Servings: bagels
Instructions
- Combine feeding sourdough ingredients, and let sit, covered with plastic wrap, till doubled and very bubbly.
- Once sourdough is happy and bubbly, combine sourdough with water, sugar, flour and salt in a stand mixer bowl.
- Combine to form a rough dough using the dough hook on low speed for 5 to 6 minutes to combine and knead forming a stiff and dry dough.
- Cover the dough with a very damp towel and let rest for 45 minutes to 1 hour.
- Form into a ball, place in large bowl.
- Cover the bowl with plastic wrap that has been lightly coated in oil to prevent sticking.
- Let rise until double in size in a cool place overnight.
- Remove from refrigerator and divide into 14 4 oz balls.
- Place on silicone lined cookie sheets.
- Let the dough rest on lined sheet pan for at least 20 minutes.
- Form into bagel shaped, cover with a damp towel or oil sprayed plastic wrap and let rest at room temperature for a half hour.
- If using straight from refrigerator, let the dough rest longer to warm up slightly, it will rise only a little bit at this stage.
- Meanwhile, bring a medium pot of water with honey to a boil.
- Preheatoven to 425°F.
- Add 2 to 3 bagels into the pot and simmer for 30 seconds on each side for a thin crust.
- Using a slotted spoon, let bagels drain slightly and place back on sheet, pretty side up.
- While still wet, add favorite toppings.
- Bake the bagels for about 20 to 25 minutes.
- Bagels are done when puffed up and lightly browned.
- Cool on wire rack.
- Store in a plastic bag at room temperature for up to 2 days.
Recipe Notes
Bagels also freeze well; freeze them whole or sliced, in airtight freezer bag for a few months. Recipe adapted from the Clever Carrot
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