Sourdough Bagels Recipe

 

Ingredients

For the Starter:

• 1/2 cup sourdough starter (active and bubbly)
• 1 cup water (room temperature)
• 1 cup bread flour

For the Dough:

• All of the starter
• 1 cup water (room temperature)
• 1 tablespoon barley malt syrup (or honey)
• 4 cups bread flour
• 2 teaspoons salt

For Boiling:

• 2 tablespoons baking soda
• 1 tablespoon barley malt syrup (or honey)

Optional Toppings:

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Sea salt

Instructions

1. Prepare the Starter:

   • Mix the sourdough starter, water, and bread flour in a large bowl until well combined.
   • Cover the bowl with a kitchen towel and let it sit at room temperature for 4-6 hours or until bubbly and active.

2. Make the Dough:

   • In a large mixing bowl, combine the starter, water, and barley malt syrup (or honey).
   • Add the bread flour and salt. Mix until a dough forms.
   • Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise at room temperature for 4-6 hours or until doubled in size.

3. Shape the Bagels:

   • Once the dough has risen, turn it out onto a lightly floured surface.
   • Divide the dough into 8 equal pieces.
   • Shape each piece into a ball. Poke a hole in the center of each ball with your finger and gently stretch the hole to form a bagel shape.
   • Place the shaped bagels on a parchment-lined baking sheet. Cover with a kitchen towel and let them rest for about 30 minutes.

4. Boil the Bagels:

   • Preheat your oven to 425°F (220°C).
   • Bring a large pot of water to a boil. Add the baking soda and barley malt syrup (or honey) to the boiling water.
   • Carefully add the bagels to the boiling water, a few at a time. Boil for 1 minute on each side.
   • Remove the bagels with a slotted spoon and place them back on the parchment-lined baking sheet.

5. Bake the Bagels:

   • If desired, sprinkle the boiled bagels with your choice of toppings while they are still wet.
   • Bake in the preheated oven for 20-25 minutes or until golden brown.
   • Allow the bagels to cool on a wire rack before serving.