Sourdough Bagels

Recipe by Chef.Jules
READY IN: 15hrs 35mins
SERVES: 12
YIELD: 12 bagels
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons sourdough starter
  • 1 12
  • 1 12
    cups flour
  • 1 12
    ounces sugar
  • 12
    ounce salt
  • 2
    cups additional flour
  • 1
    egg white
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DIRECTIONS

  • 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.
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