Ingredients
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2
-
1 1/2
-
1 1/2
-
1 1/2
-
1/2
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Sourdough Bagels,I adapted this recipe from “Home-Baked Bagels” to use with my sourdough starter.
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Steps
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1
Done
|
Mix Sourdough Starter, Warm Water, and Flour in a Bowl. Cover and Let Sit Overnight; the Mixture Should Look Bubbly and "spongy" in the Morning. |
|
2
Done
|
Add Sugar, Salt and Additional Flour. Mix Well. |
|
3
Done
|
Knead on a Floured Surface For 10 Minutes, Adding Additional Flour as Needed. the Dough Should Be Firm. Place Dough in a Greased Bowl, Cover, and Let Rise Until Double (sour Dough Takes Longer to Rise Than Traditional Yeast Breads). |
|
4
Done
|
After Punching Down, Divide Dough Into 12 Balls. Make a Hole in the Middle of Each Ball With Your Thumb, and Shape Into a Bagel Shape, With a 2" Hole in the Middle. |
|
5
Done
|
Meanwhile, Bring 2 Quarts of Water to Boil on Your Stove-Top. Drop 2 or 3 Bagels at a Time Into the Water; Boil For 30 Seconds, Flip Bagels Over, and Boil For an Additional 30 Seconds. Drain With Slotted Spoon and Place on Baking Sheet. |
|
6
Done
|
Brush Tops With Egg White and Add Additional Toppings If Desired (poppy Seeds, Dried Onions, Etc.). |
|
7
Done
|
Bake at 350 For 35 Minutes, Turning Once For Even Browning. Bagels Are Done When They Are Golden and Shiny. |
