Sourdough Bagels
Equipment
- Stand Mixer or large mixing bowl
- Large Pot
- Baking Sheet
Ingredients
- 100 grams Sourdough Starter
- 20 grams Honey
- 240 grams Water
- 500 grams Bread Flour
- 15 grams Salt
- 30 grams Sugar For boiling
Instructions
- Combine all wet ingredients, sourdough starter, honey, and water.
- Add the flour and salt, and mix just to combine. Let rest for 15 minutes before kneading.
- Knead on low for 5-7 minutes until the dough has come together and is no longer sticking to the sides of the bowl.
- Cover the bowl and let ferment on the counter at room temperature overnight.
- Divide the dough into 6-8 pieces. Roll the pieces into balls and use your thumb to poke a hole in the middle. Gently stretch the hole out while trying to maintain an even ring. Let the bagels rest for 1 hour.
- Preheat your oven to 400 degrees Fahrenheit. Bring a large pot of water along with the sugar to a roaring boil. Working in batches to not overcrowd the pot, boil the bagels for 2 minutes on each side.
- Transfer the boiled bagels to a parchment-lined baking sheet. Sprinkle on any additional toppings you would like.
- Bake for 20-25 minutes until the tops are golden brown.
- Transfer the bagels to a cooling rack to prevent the bottoms from further browning. Enjoy!
Notes
I highly suggest sticking with bread flour for this recipe. Other flours will work, but you won't achieve the characteristic bagel texture.
These bagels are best eaten within 3-4 days but can be stored in freezer bags for 2-6 months.