April 30, 2021

Everything Sourdough Bagels

Have you tried baking with sourdough yet? Not only is it delicious but its a live natural yeast making it healthier for you than the yeast packets from the store! Many people who are gluten sensitive are actually able to tolerate sourdough bread! (obviously be cautious if you have celiac and speak to your doctor). I have a blog post on how to make your own sourdough starter if you currently do not have one! What turns people away from sourdough is remembering to feed it and also how long the rise times can take. There are many options to make this easier such as setting an alarm to remember to feed your sourdough and to place in the fridge when you are not baking so that you do not need to feed it during that time. I always let my sourdough ferment thru the night so that it can be ready to bake with by morning!

For this recipe you will need 1/2 Cup of Fed Sourdough Starter, 3 1/2 Cups Unbleached all purpose flour (or whole wheat), 1 Cup of Water, 2 Teaspoons salt, 2 Tablespoons Honey, 1 Tablespoon Baking Soda, and 1 Tablespoon Sugar, and everything bagel seasoning mix ( I like the Trader Joes one).

In a stand mixer you want to add in your starter, honey, water, and salt. Mix together.

Add in the flour and mix with the mixer attachment. (NOT the dough hook attachment yet). The dough will be stiff. If you feel it is too dry or too wet feel free to add a little more flour and water as necessary (adding very small amounts at a time, remember the dough is meant to be pretty stiff).

Now replace the mixing attachment with the dough hook attachment and mix on low speed for about 10 minutes.

Cover the bowl with a damp tea towel and let it rise at room temperature for 8-12 hours. (I usually let it rise 12 as I leave it overnight to rise)

After the first rise the dough should have doubled in size. Take the dough onto a clean surface and divide it into 6-8 equal pieces depending on how big and thick you want the bagels (I usually do 6). Roll each piece of dough into a ball and flatten down a bit then poke a hole thru with your finger and widen it a bit with your finger.

Place on a baking sheet with parchment paper (Parchment paper is important as they will stick to even a non stick baking pan). Cover with a damp tea towel and let it rise again for about one hour.

Once second rise is done preheat your oven to 425 degrees F.

Prepare a pot of boiling water (about 3-4 inches deep of water) add in baking soda and sugar. Boil the bagels for about 2 minutes on each side flipping them over with a spoon or spatula. Do not overcrowd your bagels when boiling I usually will do 3-4 at a time depending on how big my pot is. After boiled place them back on the parchment paper and add your seasonings. I like to add trader joes everything but the bagel seasoning but feel free to customize it as you like.

Place bagels in oven and bake for 25-30 minutes until golden brown. Enjoy!

Everything Sourdough Bagels

Recipe by Raising The RuthsCourse: Breakfast, Sourdough
Servings

6

Bagels

Prep Time: 20 Minutes Cook Time: 35 Minutes Fermentation: 12 Hours

Ingredients

  • 1/2 Cup of Fed Sourdough Starter

  • 3 1/2 Cups Unbleached all purpose flour (or whole wheat)

  • 1 Cup of Water

  • 2 Teaspoons salt

  • 2 Tablespoons Honey

  • 1 Tablespoon Baking Soda

  • 1 Tablespoon Sugar

  • Everything Bagel Seasoning Mix (I like Trader Joes Everything But The Bagel Seasoning)

Directions

  • In a stand mixer you want to add in your starter, honey, water, and salt. Mix together.
  • Add in the flour and mix with the mixer attachment. (NOT the dough hook attachment yet). The dough will be stiff. If you feel it is too dry or too wet feel free to add a little more flour and water as necessary (adding very small amounts at a time, remember the dough is meant to be pretty stiff).
  • Now replace the mixing attachment with the dough hook attachment and mix on low speed for about 10 minutes.
  • Cover the bowl with a damp tea towel and let it rise at room temperature for 8-12 hours. (I usually let it rise 12 as I leave it overnight to rise)
  • After the first rise the dough should have doubled in size. Take the dough onto a clean surface and divide it into 6-8 equal pieces depending on how big and thick you want the bagels (I usually do 6). Roll each piece of dough into a ball and flatten down a bit then poke a hole thru with your finger and widen it a bit with your finger.
  • Place on a baking sheet with parchment paper (Parchment paper is important as they will stick to even a non stick baking pan). Cover with a damp tea towel and let it rise again for about one hour.
  • Once second rise is done preheat your oven to 425 degrees F.
  • Prepare a pot of boiling water (about 3-4 inches deep of water) add in baking soda and sugar. Boil the bagels for about 2 minutes on each side flipping them over with a spoon or spatula. Do not overcrowd your bagels when boiling I usually will do 3-4 at a time depending on how big my pot is. After boiled place them back on the parchment paper and add your seasonings. I like to add trader joes everything but the bagel seasoning but feel free to customize it as you like.
  • Place bagels in oven and bake for 25-30 minutes until golden brown. Enjoy!

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