Bagels, Sourdough (super easy)

Bagels, Sourdough (super easy)
Print Recipe
16 bagels
16 bagels
Bagels, Sourdough (super easy)
Print Recipe
16 bagels
16 bagels
Feeding sourdough
Bagel Dough
Water Bath
Servings: bagels
  1. Combine feeding sourdough ingredients, and let sit, covered with plastic wrap, till doubled and very bubbly.
  2. Once sourdough is happy and bubbly, combine sourdough with water, sugar, flour and salt in a stand mixer bowl.
  3. 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.
  4. Cover the dough with a very damp towel and let rest for 45 minutes to 1 hour.
  5. Form into a ball, place in large bowl.
  6. Cover the bowl with plastic wrap that has been lightly coated in oil to prevent sticking.
  7. Let rise until double in size in a cool place overnight.
  8. Remove from refrigerator and divide into 14 4 oz balls.
  9. Place on silicone lined cookie sheets.
  10. Let the dough rest on lined sheet pan for at least 20 minutes.
  11. Form into bagel shaped, cover with a damp towel or oil sprayed plastic wrap and let rest at room temperature for a half hour.
  12. If using straight from refrigerator, let the dough rest longer to warm up slightly, it will rise only a little bit at this stage.
  13. Meanwhile, bring a medium pot of water with honey to a boil.
  14. Preheatoven to 425°F.
  15. Add 2 to 3 bagels into the pot and simmer for 30 seconds on each side for a thin crust.
  16. Using a slotted spoon, let bagels drain slightly and place back on sheet, pretty side up.
  17. While still wet, add favorite toppings.
  18. Bake the bagels for about 20 to 25 minutes.
  19. Bagels are done when puffed up and lightly browned.
  20. Cool on wire rack.
  21. 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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