Sourdough Bagels

Here’s the recipe, I hope you enjoy!! (I think it’s been my favorite recipe made with my sourdough starter).

** For Sourdough recipes, I use a Kitchen Scale to measure out my ingredients for better accuracy. **

100 g ACTIVE Sourdough Starter

220 g Warm, Filtered Water

400 g Bread Flour

8 g Sea Salt

15 g Honey

1 Egg

• In a Stand Mixer bowl, zeroed out on a Kitchen Scale, add in 100 g of ACTIVE Sourdough Starter (Active is when it’s all bubbly and has doubled in size, you want to have fed it at least 3-4 hours ahead of time) and 220 g Warm, Filtered Water.

• Take the bowl off the Scale and mix the Starter and the Water using a dough whisk until it looks kind of like milk.

• Add the bowl back onto the Scale and add 400 g Bread Flour, 8 g Sea Salt, and 15 g Honey. Take the bowl off the Scale and attach to the Stand Mixer with the dough hook attachment. Mix on low for 6-7 minutes.

• Place the dough in a separate bowl and cover with a damp towel to allow to rise at room temperature. The dough takes about 6-8 hours to rise during this time.

• After the first rise, do 3 different sets of stretch and folds 30 minutes apart. With stretch and folds, you’ll need to get your hands wet, then you’ll grab a quarter of the dough up and away from the bowl, then fold it on top of itself. Then turn the bowl a quarter turn and repeat the process 3 more times until all sides of the bowl have been done. Allow the dough to rest in between each set for 30 minutes.

• After the stretch and folds have been completed, you’ll need to do a cold proof, by covering the bowl with a damp towel and putting the dough in the fridge for 8-12 hours, or overnight.

• The next day, you’ll cut your dough into 8 equal pieces weighing 125 g each. You’ll roll each piece into a ball, and create a hole in the center to create a ring. Lay the bagels on a cookie sheet to allow a final rise for 1-2 more hours.

• Preheat the oven to 425°. While the oven is preheating, boil some water on the stove in a large pot. Once boiling, add two bagels into the water for one minute on each side. Remove from the water and add to the cookie sheet.

• In a small bowl, crack the Egg and using a fork beat the Egg so it’s more of an egg wash for the bagels. After the bagels have been boiled, brush the egg wash on them. (This would be the step to add topics if you wish to add them).

• Bake for 22 minutes at 425° or until golden brown.

• As always, the hardest part of the recipe. Let them cool, if you can handle waiting long enough.

• Serve plain or with some delicious cream cheese.

  
  

Enjoy!

Love, Sam