Prep 15 hrs
Cook 35 mins
I adapted this recipe from "Home-Baked Bagels" to use with my sourdough starter.
- 29.58 ml sourdough starter
- 354.88 ml warm water
- 354.88 ml flour
- 42.52 g sugar
- 14.17 g salt
- 473.18 ml additional flour
- 1 egg white
- Mix sourdough starter, warm water, and flour in a bowl. Cover and let sit overnight; the mixture should look bubbly and "spongy" in the morning.
- Add sugar, salt and additional flour. Mix well.
- Knead on a floured surface for 10 minutes, adding additional flour as needed. The dough should be firm. Place dough in a greased bowl, cover, and let rise until double (sour dough takes longer to rise than traditional yeast breads).
- After punching down, divide dough into 12 balls. Make a hole in the middle of each ball with your thumb, and shape into a bagel shape, with a 2" hole in the middle.
- Meanwhile, bring 2 quarts of water to boil on your stove-top. Drop 2 or 3 bagels at a time into the water; boil for 30 seconds, flip bagels over, and boil for an additional 30 seconds. Drain with slotted spoon and place on baking sheet.
- Brush tops with egg white and add additional toppings if desired (poppy seeds, dried onions, etc.).
- Bake at 350 for 35 minutes, turning once for even browning. Bagels are done when they are golden and shiny.
Nothing beats homemade bagels! A delicious chewy texture that toasts up crisp and delicious. My yield was 10 nice size bagels. I did increase the temperature to 375 degrees for an additional 8 minutes to get a light brown crust. These will be made many times over in my home. Thanks for a simple a wonderful recipe.