Description
Delicious sourdough bagels featuring a chewy crust and soft center, made with an active sourdough starter for a distinctive tangy flavor.
Ingredients
- 150g active, bubbly sourdough starter
- 250g warm water
- 500g bread flour
- 40g sugar
- 11g salt
- 20g honey (for boiling bath)
Instructions
- In a large bowl, combine the sourdough starter, warm water, and sugar. Mix to achieve a milky liquid texture.
- Add in the bread flour and salt, stirring until fully incorporated.
- Knead the dough by hand for 5–6 minutes until it achieves a stiff, slightly bumpy texture.
- Cover the dough and let it rest for 60 minutes.
- After resting, stretch and fold the dough for 30 seconds.
- Place it in a warm area to rise until doubled in size (8–12 hours).
- Divide the dough into equal pieces, shape each into a ball, punch a hole in the center, and stretch outward.
- Boil bagels in honey water for 30 seconds on each side until slightly puffy.
- Bake in the oven until golden brown; serve warm.
Notes
For best results, use a kitchen scale for measuring ingredients. Experiment with different toppings like sesame seeds or poppy seeds.