Sourdough Bagels

Tangy and chewy sourdough bagels. These are absolutely delicious. The best sourdough bagels.

PREP TIME 25 minutes ADDITIONAL TIME 15 hours

COOK TIME 30 minutes TOTAL TIME 15 hours 55 minutes

INGREDIENTS

1/2 cup ripe and bubbly sourdough starter

1 cup water

2 tablespoons honey

2 teaspoons salt

4 cups all purpose flour (unbleached)

1 tablespoon baking soda plus 1 tablespoon cane sugar for boiling

INSTRUCTIONS

To a stand mixer, add the sourdough starter, water, honey, salt, and two cups of flour.

Mix for about 10 minutes until all the ingredients come together. The dough will be stiff and difficult to mix together.

Add additional 2 cups of flour (half a cup at a time). Use a dough hook and knead until the dough is smooth and pliable.

Cover the dough with plastic food cover or wet tea towel for 8 to 12 hours.

After fermentation, divide the dough into 8 equal pieces. 80g-100g approximately.

Make dough into balls, flatten down a bit and poke a hole in the center with your finger. Stretch the hole a bit and widen.

Place on parchment lined cookie sheet and I sprinkle a bit of flour so the dough does not stick. Cover with a tea towel and allow the dough to rise in a warm place for 1-5 hours OR until the bagel is puffy.

Preheat oven to 425 degrees

Bring a large pot of water to a boil and add the baking soda and cane sugar. Using a slotted spoon, gently add bagels to the water and boil for one minute on each side. Shake off excess water and add desired toppings. Place the boiled bagels on the parchment lined baking sheet.