Nourishing our Body
By: Sisters in Christ
“So Abraham hurried into the tent to Sarah, and said, “Quickly, prepare three measures of fine flour, knead it and make bread cakes.” Genesis 18:6
Yield: 10 Bagels
10 ingredients or less
Prep Time: 35 min
Resting Time: +/- 9 hours
Cooking Time: 25 min
Total Time: 45 min
▸ ▹Crisp, chewy, and fluffy Sourdough bagels.
- 1 cup bubbly, active 100% hydration sourdough starter
- 1-¼ cups cold water
- 2 tablespoon honey or maple syrup
- 5 cups all-purpose flour
- 2 teaspoon fine salt
- Flour or semolina for proofing
- 1 tablespoon baking soda
- 1 tablespoon brown sugar
- ½ cup of any combination of poppy seeds, everything bagels, sesame seeds, flaky salt, oregano, etc
- Mix in a standard large bowl with a fork or whisk. your bubbly, active starter with the water and honey or maple syrup until well-combined.
- Add in about 4 cups of flour, knead the dough by hand on a countertop until smooth and pliable if is necessary add the less cup of flour. the least adds the salt and knead until the dough is smooth and somewhat pliable about 6-7 minutes.
- Shape into a ball (return to bowl, if applicable) and cover the bowl with a plastic or towel. Rest 6 hours.
- Divide the dough into 8 equal pieces for large bagels or 10 equal pieces for smaller ones. Shape each piece into a small ball by tucking the corners underneath, cupping the dough, and rolling it in a circular fashion on a clean, flour-free countertop. This helps to create surface tension and a skin on the ball.
- Cover dough balls and rest for another 15 minutes. Line a baking sheet with parchment paper and sprinkle generously with flour or semolina. Note: If you make 10 bagels, you will need to use 2 baking sheets.
- To shape the bagels, you have 2 options: 1. Flatten the ball of dough into a disc and use your fingertips to roll into a log about 8-inches long. Wrap the log around your three middle fingers with the ends overlapping by 2″ on the inside of your hand. Roll gently, palm down, until the ends are joined together. This will create a larger hole in the centre of the bagel. 2. Poke a hole with your finger directly through the centre of the dough ball. Insert both index fingers into the hole and roll fingers around each other to stretch out the centre (like a barrel roll) until it’s about the size of a walnut. This will create a smaller bagel hole but is much faster and more efficient to do. Place on the lined baking sheet and repeat with the rest of the bagels. This is a fun step to do with kids 3+
- Cover the shaped bagels with a towel, let them proof at room temperature for 2.5 – 4.5 hours, or until puffy. This could take more time, depending on the temperature in your house. Take a test bagel and place it in cold water. If it floats, they’re done proofing. Dry the test bagel off and return it to the baking sheet. If it sinks, it still needs to prove longer.
- Preheat oven to 450°F (230°C). Place toppings on flat plates, so they are ready to go.
- Bring a large pot of water to a rolling boil and add the baking soda and brown sugar. Gently place the bagels, a couple at a time, into the water. Boil for 15-20 seconds on each side.
- Remove boiled bagels with a slotted spoon to get rid of most of the water.
- Shake off excess water and immediately sprinkle the top of the bagel with the desired toppings. Repeat this process with the remaining bagels.
- Place the baking sheet into the center of the oven and turn it down to 400°F (200°C).
- Bake for 18 – 22 minutes or until golden on top. Cool on a wire rack until ready to serve.
Please note that this is a low hydration dough and it will be stiff.
Enjoy these amazing bagels with galic&herbs goat cheese, cream cheese, as a sandwich, or just butter.
I hope you enjoy and share this recipe with your be lovely ones.