Homemade Sourdough Bagels
Homemade Sourdough Bagels
2 cups active sourdough starter (4-5 hours after being fed)
1 Tbsp. olive oil
5 1/2 C. all purpose, unbleached flour + more for dusting the counter top
2 tsp. salt
10 oz. water
For water boil:
2 quarts water
1 Tbsp. baking soda
Glaze: toppings:
1 egg (yolk and white) + 2 Tbsp. water
Optional toppings: poppy seeds, sesame seeds, dehydrated onion flakes, parmesan cheese, jalapeños
Instructions:
- Combine your active sourdough starter, oil, flour, salt and water in a KitchenAid mixer bowl. Use the dough hook to mix the dough, and knead for a solid 7-8 minutes. The dough is ready when it pulls away from the bowl and becomes quite stiff.
- Transfer the dough to a well-oiled bowl, cover with plastic for 4 hours if not overnight.
- After that time, dump the dough onto a lightly floured surface. Roll or flatten into a large rectangle and cut into 14-16 pieces.
- Shape your bagels: pinch the ends over and meet at the bottom, shaping into a ball. Push your finger through the middle to form the "hole", and widen to about 1.5-2 inches. Repeat.
- Place the shaped bagels on a greased cookie sheet or counter top. Cover with a damp towel, and allow to rise again for 30-45 minutes.
- During that time, combine the 2 quarts water + baking soda in a one gallon stock pot. Bring to a low boil. Preheat your oven to 450 degrees F.
- Place 3-4 bagels at a time into the baking soda + water mixture. Boil for 30 seconds on each side. Remove with a slotted spoon and place back on the greased cookie sheet/baking mat.
- Brush the bagels with the egg + water mixture (optional, but gives a nice shine). Top with your choice of toppings.
- Bake for 13-15 minutes at 450 degrees F. or until bagels are a beautiful golden brown. Allow to cool before enjoying.
