Homemade Sourdough Bagels
These tangy and delicious sourdough bagels will be your new weekly staple! This no-knead, no mixer required recipe, is perfect for sourdough bakers of any level.
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Ingredients
- ½ cup Active Sourdough Starter
- 1 ¼ - ½ cups Warm Water
- 1 tsp Salt
- 4 cups All Purpose Flour
- 2 tbsp Honey
Instructions
- In your mixing bowl add warm water, and the active sourdough starter.
- Mix until the sourdough starter is mixed in, and the water is milky looking.
- Add the flour and salt to the water and sourdough starter mixture.
- Mix well until dough comes together and flour is all worked in. Using wet hands to get it mixed together, works really well. It wont be a smooth dough, but it should be very stiff.
- If you cannot get the flour worked in, you can add more water just a splash at a time, until you can mix it fully.
- Allow dough to sit for 30 minutes.
- Do 2-3 sets of stretch and folds, 30 minutes apart and then allow the dough to bulk rise for 8 hours or overnight.
- Once the dough has been left to rise, line a baking sheet with parchment, and bring dough out onto a lightly floured surface.
- Divide dough into 8 equal pieces, and roll each piece into a ball.
- To shape the bagels, press your index finger into the centre of the dough ball, and spin it around on your index fingers, working the hole in the centre bigger.
- Place the shaped bagels on the prepared baking sheet, cover with a kitchen towel and let rest for 1 hour.
- When the hour is almost up, bring a large pot of water to boil and preheat your oven to 375F.
- Add 2 tbsps of honey to the boiling water.
- Once bagels have rested, boil bagels, working in batches of 2-3, on 30 seconds each side.
- Take bagels out of the boiling water and place on the baking sheet.
- If you are wanting to add cheese topping, or coat in everything seasoning do that now before they go into the oven.
- When all bagels have been boiled, bake them in the oven for 25 minutes.
- Allow to cool on a cooling rack and enjoy!
Servings: 8 Bagels