Sourdough Bagels

I found this easy recipe for sourdough bagels on ballerinafarms.com recipe page. I follow her on instagram – you should check her out. Her reels are really cute and interesting.

This is an easy recipe for bagels, they taste great, and they have the benefits of sourdough. Some of these did not exactly turn out pretty, but my family liked them regardless. This recipe can be doubled.

Sourdough Bagels

Ingredients

• 125 grams sourdough starter
• 368 grams water (if you double the recipe, use 735 grams)
• 500 grams unbleached bread flour
• 12 grams course Celtic sea salt
• 1 tablespoon baking soda
• toppings: sesame seeds, poppy seeds, everything but the bagel seasoning, etc.

Directions

Add starter to a straight sided clear vessel like this or a large bowl.

Add water.

Mix starter and water well.

Add flour and salt and mix until a shaggy ball forms.

Let sit for 15-30 minutes and then do 4 stretch and folds every 15-30 minutes.

After the last stretch and fold, let dough rise overnight in the fridge or let rise until double in size, which may take anywhere from 8-12 hours.

Once dough is doubled in sized, place dough on a floured surface and shape into a ball.

Divide into 8 equal pieces and roll each into a ball. Poke a hole in the middle and smooth out into bagels shapes. Let sit in floured surface to rest for 15-30 minutes or while your water boils.

Preheat oven to 425 degrees. .

Add water and 1 tablespoon baking soda to a large pot and bring to a boil.

Add a couple bagels at a time to boiling water for 45 seconds each, flipping halfway through. Remove from water with tongs and let drain on a wire rack while repeating with all of the bagels. Add desired toppings to bagels while letting them drain.

Once all bagels have been boiled, add to a parchment lined cookie sheet and place in oven.

Bake for 25-30 minutes or until the center reaches 190 degrees.

Let cool before slicing. Enjoy!