Sourdough Bagels

Submitted by Chef.Jules

"I adapted this recipe from "Home-Baked Bagels" to use with my sourdough starter."

 

• Ready In: 15hrs 35mins
• Ingredients: 7
• Yields: 12 bagels
• Serves: 12

ingredients

• 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

directions

1. 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.
2. Add sugar, salt and additional flour. Mix well.
3. 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).
4. 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.
5. 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.
6. Brush tops with egg white and add additional toppings if desired (poppy seeds, dried onions, etc.).
7. Bake at 350 for 35 minutes, turning once for even browning. Bagels are done when they are golden and shiny.

Reviews

[Linda M.]

These were very good. Crunchy on the outside and chewy on the inside.

 

[Divina C.]

I used this recipe and stirred in chopped jalapeños and pepper jack cheese while it sat over night. They turned out perfect!!!

 

[angie s.]

Great recipe!

 

[PaulaG]

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.