I make all my recipes with the intention of education sharing. With that said, these are my holy grail, 10/10 perfect sourdough bagels. My perfected, all-sourdough bagels. I have made bagels with sourdough discard and yeast, all yeast, and nothing compares to my all sourdough bagels. I have tried so many boiling times, honey in the water, baking soda, salt etc. Many bagels have been thrown out in the process. Using active sourdough starter and giving the dough time to sit, proof and gain flavor is worth the time. A bagel is not just bread in a round shape with a hole in the middle. It should have a deep chew but not be tough. The boiling process helps the bagels retain shape, get an initial rise, and have a beautiful glossy crust.
I do not use an egg wash on my bagels and I do not add anything but a pinch of salt in my water. The sourdough does all the work for us in this recipe. I prefer my bagels on the larger side to make breakfast sandwiches, so I say the yield is technically 12. The bagels will puff up in the boiling water and we only are going to leave them in the water briefly. We do not want them to be left in too long and become too tough.
What You'll Need:
650g warm water
200g active sourdough starter
35 g Honey
850 g bread flour/ap flour (Half and half)
15 g salt
1/2 cup Everything Bagel seasoning
Let's Make It:
In a large mixing bowl, OR the bowl of your stand mixer, add your water and sourdough starter and whisk to combine.
Add your honey and mix once more.
Incorporate your flour about 2 cups at a time until all flour is hydrated. (Add your salt in with your flour)
In your stand mixer with the dough hook attachment, knead on low for 6- 7 minutes. We are looking for a uniform dough ball and it will not stick to the sides. If NOT using a stand mixer, flour your counter and hands and knead for 6 minutes by hand. Use pulling and pushing motions and fold the dough over itself.
Into a greased bowl place your dough and let rise on the counter for about 6 hours or until doubled in size.
Once your dough has doubled, pour out onto a floured surface and lightly roll out into a rectangle. You can do this step with your hands as well. We don't need it to be rolled out much, just enough to knock some of the air out.
Divide your dough into 12-14 equal pieces. I shape my bagels by rolling each piece of dough out and then wrapping the dough around my hand to create a hole, and pinching the seams together.
Set your bagel-shaped dough on parchment paper and let rise another 30 minutes.
Boil 4 qts of water and 1 tsp salt. Preheat oven to 375
Boil each bagel for about 30 seconds per side, one minute total. Use a slotted spoon to help you scoop them in and out.
While still wet, coat bagel with your seasonings.
Bake bagels at 375 ËšF for 30 minutes. The bagels will be golden brown.
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