Easy Sourdough Bagels

• Baking & Spices

  • 1 tbsp Baking soda
  • 5 1/2 cup Bread flour
  • 1 tbsp Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Prepared

  • 2 cup Sourdough starter

• Liquids

  • 1 1/4 cup Water

Found on anoregoncottage.com

Description

Ingredients

• 2 c. sourdough starter
• 1-1/4 c. water (if your starter is thick, use ¼ c. more)
• 1 Tb. oil
• 5-1/2 -6 c. bread flour (I use ½ whole wheat & ½ all purpose and theyre good)
• 1 Tb. salt
• optional ingredients for bagel dough: onion powder & dried flakes for onion bagels; cheese for cheese bagels, herbs, raisins & cinnamon, etc. - this is where you can get creative!
• 1 Tb. baking soda
• Optional glaze & toppings: milk or a glaze made of an egg + water (the egg glaze creates a shiny bagel) and toppings of choice like sesame or poppy seeds, dried onion flakes, cheese, etc.

Directions

• Mix starter, water, oil, flour, and salt together and then let rest for 10 minutes.
• Knead the dough with a dough hook on low speed for about 4 minutes - the dough will be very stiff.
• Transfer to a greased large bowl and let rise for 4 hours. Fold the dough over on itself 2 times (or try to- sometimes I dont always remember both folds)
• Pour out the dough onto a floured surface (a lightly floured tea-towel works great), knead a couple of times, flatten and cut into 12-18 equal pieces (about 5 oz. each).
• Shape the bagels by making each piece into a ball and using your thumb to punch a hole through the middle of the ball, stretching to make the center hole. Set the shaped bagels on a parchment or silicone lined baking sheet (12 will fit on one large sheet, if making 18, use two smaller sheets) - they are known for sticking, so this will make removing them much easier.
• Cover the shaped bagels with a damp towel (the one used for cutting works great) and let sit for about an hour.
• Fill a large 12-inch skillet ½ to ¾ full with water and add the tablespoon of soda. Bring it to a boil. Start the oven preheating to 450 degrees at this time.
• When the water is boiling, drop as many bagels as will fit, one at a time, into the boiling water. Boil for 1 minute, turning at the halfway mark. Use a slotted spoon to place the bagels back on the baking sheet. Continue until all the bagels have been boiled.
• Brush the bagels with milk or an egg glaze at this point, if you wish, and top with your desired toppings.
• Bake for 14 to 15 minutes, alternating pans at the halfway point if needed. Cool on a rack.