Sourdough Bagel Recipe
Ingredients
1¼ cups warm water (254 grams)
- 1½ tablespoons honey (40 grams)
- ⅔ cup sourdough starter, active and bubbly (110 grams, fed at 100% hydration)
- 4 cups all-purpose flour, spooned and leveled (500 grams)
- 2½ teaspoons salt (14 grams)
Instructions
- Melt the honey in the warm water then stir in the starter until combined. Add in the flour and salt then mix until a shaggy dough forms.
- Knead the dough until it becomes smooth. If using a stand mixer with a dough hook attachment this will take about 4-6 mins on the lowest speed or knead by hand.
- Cover and let rise in a warm place until it has increased by about 50% (about 8-12 hours, depending on the room temperature).
- After rising, turn the dough out onto a clean work surface and divide into 8 equal pieces. Form each piece into a ball by pulling the dough to the center and pinching it closed, making the surface of the ball as smooth as possible. Poke a hole through the center of the ball and gently pull into a bagel shape. Place the formed bagels on parchment paper (cut the parchment paper into individual pieces for each bagel to make it easier to transfer into boiling water later). Cover and let rise until the bagels become puffy (about 1-3 hours).
- Boil about 6 cups of water in a pot and stir in 1 tablespoon of sugar. Preheat the oven to 425°F with the rack in the center of the oven and with a pan of water to create steam as the oven heats up.
- After rising, boil the bagels for 30 secs to 1 min on each side (the longer the bagel is boiled, the less it will rise in the oven and the chewier the bagel will be).
- Place on a baking sheet after boiling.
- Remove the pan of water from the preheated oven and bake the bagels for about 14-16 mins, until they are lightly brown.
Notes:
*We highly recommend using the mass to measure ingredients as this is most accurate when baking*
*100% hydration means that an established starter is fed 1 gram of water for every 1 gram of flour*
*Sourdough starter is active and ready to use when a small amount floats in water*
How are mesophilic and thermophilic yogurts different from each other?
How are mesophilic and thermophilic yogurts different from each other? The primary difference between mesophilic and thermophilic yogurts is the temperature...
Bake Real Sourdough At Home With The Yukon Sourdough Recipe
Bake Real Sourdough at Home with the Yukon Sourdough Starter Kit There is something deeply satisfying about baking sourdough at...
Sourdough Bagel Recipe
Sourdough Bagel Recipe Ingredients 1¼ cups warm water (254 grams) 1½ tablespoons honey (40 grams) ⅔ cup sourdough starter, active...
Sourdough Pizza Crust
Sourdough Pizza Crust Ingredients ¼-⅓ cup sourdough starter, active and bubbly (50 grams, fed at 100% hydration) ¾ cup water (175 grams)...
Kombucha Brewing Tips for Summertime
Kombucha Brewing Tips for Summertime In warmer weather, kombucha fermentation speeds up. If your kombucha is brewing too quickly and/or...
Kombucha Salad Dressing
Kombucha Salad Dressing Not just a salad dressing- great for marinades and added to dips too! Ingredients: 1 cup...
Sourdough Sandwich Bread Loaf
Sourdough Sandwich Bread Loaf Ingredients 4⅓ cups all-purpose flour, spooned and leveled (510 grams) 4 tablespoons salted butter, softened (56...
Kombucha Marinade
Kombucha Marinade Try it with meats, veggies, tempeh, tofu & more. A great way to use extra strong Kombucha! Ingredients...
Apple Cinnamon Water Kefir
Apple Cinnamon Water Kefir Ingredients 4 cups finished water kefir (grains removed) 1 cup unfiltered apple cider (or to taste)...
Bread Machine (From King Arthur Flour)
Sourdough Rye Bread – For Bread Machine (From King Arthur Flour) Ingredients 2 tablespoons vegetable oil 1 1/2 tablespoons molasses...