top of page
sourdough bagels
ingredients & tools
-
100 grams sourdough starter
-
255 grams filtered water
-
500 grams bread flour
-
30 grams honey
-
10 grams sea salt
-
standing mixer
optional
-
everything bagel seasonsing
-
sesame seeds
day 1
1. feed your sourdough 12 hours before you plan to mix your dough. Make 100 grams of sourdough starter in preparation.
2. in the bowl of a stand mixer, combine the sourdough starter, water, and honey. Mix with a wooden spoon until combined (it should be watery).
3. add the flour and mix with your hands to combine the ingredients as much as possible. The dough will be tough and shaggy.
4. attach the dough hook to your mixer and mix the dough at a low speed for about 7 minutes. The dough should look smooth and well combined, but it will also feel tough.
5. set the dough in a glass bowl, covered with plastic wrap and a dishcloth.
8am: feed your sourdough starter
8pm: make your bagel dough
day 2
1. on a clean surface, sprinkle a little flour, and divide the dough into 8 equal parts.
2. roll the pieces into circles and make a hole through the center with your finger gently stretching and pinching the roll to form a ring. Make the holes much bigger than you would expect – they will get smaller as the dough cooks and rises.
3. let the bagels rest with a towel over them in a warm area for 1 hour.
8am: cut, shape
9am: boil, season, bake
4. preheat oven to 425º
5. prepare your toppings by spreading them out on a plate. I like to use sesame seeds and everything bagel seasoning. Other ideas are salt, or asiago cheese.
5. bring 6 cups of water to a boil in a large pot. Boil the bagels for 2 minutes on each side. Depending on the side of your pot, you'll have to boil the bagels a few at a time.
6. take the bagels out with a slotted spoon or mesh ladle, and set them aside.
7. when the bagels are cool enough to handle (meaning they are still a little hot and sticky), roll them in your seasoning and place them on a primed sheet pan (ex. olive oil or a rubber mat)
8. bake the bagels for 25 minutes, or until they are golden brown on the top.
bottom of page