Homemade Sourdough Bagels

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:

1. 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.
2. Transfer the dough to a well-oiled bowl, cover with plastic for 4 hours if not overnight.
3. After that time, dump the dough onto a lightly floured surface. Roll or flatten into a large rectangle and cut into 14-16 pieces.
4. 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.
5. 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.
6. 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.
7. 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.
8. Brush the bagels with the egg + water mixture (optional, but gives a nice shine). Top with your choice of toppings.
9. Bake for 13-15 minutes at 450 degrees F. or until bagels are a beautiful golden brown.  Allow to cool before enjoying.