Sourdough bagels
These sourdough bagels are better than any bagel from the grocery store. They are packed with flavor and require no kneading! The best part is that you can use your sourdough starter straight out of the fridge.
Equipment
- 1 mixing bowl
- measuring cups and spoons
- large dutch oven or pot
- 1 baking sheet
- parchment paper
- cooling rack
- kitchen scale optional
Ingredients
- 550 grams bread flour about 3 2/3 cups
- 2 tsp fine salt
- 2 tbsp sugar
- 2 tbsp sourdough starter fed or unfed
- 1 1/4 cup water
Instructions
- In the morning add the flour, salt, and sugar together in a large mixing bowl then add the starter and water. Mix until all the dry ingredients are incorporated and a dough in formed.
- Cover the dough and leave on the counter at room temperature to rest for an hour. After the hour has passed do one stretch and fold.
- Do a stretch and fold about every 3 hours until right before you are ready to go to bed, then place the dough in an air tight container and leave in the fridge overnight.
- When you wake up take the dough out of the fridge and cut into 8 equal pieces. (about 120 grams a piece) Roll them into balls then make a hole in the center of the ball with your thumb. Make the hole about 2-3 inches wide then place them on a floured baking sheet and let them rise while you bring the water up to a boil.
- Preheat the oven to 425 degrees and bring a pot of water to a boil. Add a tablespoon of sugar to the water and place one a bagel at a time into the pot of boiling water.
- Boil each bagel for 1 minuet on each side then place onto a baking sheet lined with parchment paper. Once all the bagels are boiled, brush with egg white then top with your choice of topping or leave plain.
- Place the bagels in the oven and bake for 35-40 minuets or until golden brown. Once the bagels have baked remove them from the oven and place them on a cooling rack.
- Let them cool for about 30 minuets then enjoy with your favorite spread or eat just as is!