I have worked on perfecting this recipe for over a year and it is a home run. I make these insane yummy nuggets of joy every Saturday morning, after I get home from coaching my last small group fitness class. Making these bagels helps me unwind and relax. You will need to have an active starter ready and waiting to make these joyful bundles.
Ingredients
- 1/2 cup (or 100 grams) active sourdough starter
- 1 1/4 cup (or 300 grams) warm water
- 3 1/2 cups (or 470 grams) all-purpose flour (organic if you can)
- 2 tbsp (or 30 grams) sugar
- 1 tsp (or 6 grams) salt
- 1 tbsp baking soda
- 2 tbsp brown sugar
Instructions
- Line 2 cookies sheets with parchment paper set aside.Preheat oven to 425°In a large bowl or stand mixer fitted with the dough hook, mix together active sourdough starter and warm water. (I use a large bowl and Danish dough whisk~ I'll link that tool for you at the bottom). Let the water and starter sit for about 5 minutes. Then add the 2 tbsp of sugar and stir.Meanwhile, in another bowl stir together the flour and salt then mix it in with the starter and water. If you are using a stand mixer run the mixer until the dough pulls away from the sides and forms a rough ball. In the same mixer bowl or large bowl use your (clean hands) and just knead the dough for a minute and set it back in the bowl and place a clean dish towel or press & seal wrap loosely over the top of the bowl. Set it as side and leave over night 8-10 hours. The dough should double in size. The next day, after the rise, clean a section of your counter top (clean with a damp paper towel/dry that area). Take a hand full of flour and sprinkle it on that area. This is where you will be turning out your dough to knead it and section it off.Dump the dough on the floured area and knead it just 1 minute turning it and flipping it so each side gets floured so it doesn't stick to your hands. Loosely shape the dough into a flat circle and cut the circle into 8 equal pieces. Take one piece at a time and roll it into a tight ball by rolling the dough into itself. Once you have the tight ball of dough, press your thumbs through the center of each ball and gently shape it in to a bagel shape. Grab your lined cookie sheets and place the dough shaped bagel on the cookie sheet. Once they are shaped and resting start to get the pot of water ready to boil the dough.Take a medium pot and fill it with water and add the baking soda and brown sugar and stir, bring the water to a boil. Once the water is boiling drop two of the bagel shaped dough balls into the water and boil for 1 minute on one side, flip the bagel and boil on the other side for 1 minute. Take out of the water with a slotted spoon. Set on the lined cookie sheet. Repeat until all the dough shaped bagels are boiled. Take the cookie sheets full of boiled bagels and place them in the oven and bake for 10 minutes on separate racks. After the first 10 minutes switch the cookie sheets (lower rack to the high rack/high rack to the lower) and bake another 10 minutes. Let cool completely before slicing. Place in a paper bread bag (I will link those below). The bagels last only 1-2 days.HAPPY EATING!!
