THE BEST SOURDOUGH BAGELS🥯!
Looking for something delicious to make for after the fast?
Well, you can make this recipe from start to finish tomorrow and have delicious fresh bagels for post-fast! Just make sure to start early enough in the morning! (if you start before 10, you’ll be good!😊) You can also feed your starter this afternoon, make the bagels late tonight, and let them rise overnight, finishing them tomorrow morning!
Are you ready? Feed your starter tonight and get ready for some awesome bagels tomorrow🥯🧈!
Sourdough Bagels:
Servings: 8 Bagels Total Time: 10 hours
Ingredients:
150 g active starter
250 g water
24 g sugar/honey
500 g flour
10 g salt
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
2 Tbs Honey-For the Boiling water
Bagel Toppings of your choice!
Instructions:
Mix The Dough:
Using a stand mixer with a dough hook, mix the starter, water, and sugar until combined
Add the flour and salt and mix on low speed for 5-6 minutes.
Transfer to a large mixing bowl. Cover with a wet towel and let it rest for 45 minutes.
Stretch and Fold:
Work the dough into a smooth bowl by doing a bunch of stretch and folds for 15-20 seconds. The dough will be MUCH stiffer than other sourdough recipes you’ve made. It’s a stronger, firmer dough. You’re just going to use both hands (you can even pick up the whole dough) and just stretch both sides to the middle a few times, rotating in between.
Bulk Rise:
Cover with a towel and let it rise till it doubles in size, about 8-10 hours. (*to bake the dough the following day, see notes below)
Shape:
Dump the dough onto unfloured surface/ counter.
Divide dough into 8 pieces. (Each piece should weigh 115 grams, if you want them to be even).
Roll each piece into a ball and place on a parchment-lined cookie sheet
Cover with a wet towel and let it rest for 15 minutes.
After 15 minutes, working with one ball of dough at a time, shape the balls into bagels:
Make a hole in the center of each piece of dough with your thumb.
Stick in both index fingers and go round and round and round to open the hole. (you can find videos of this online, but it’s simple, once you try!)
Place the bagels back on the cookie sheet and cover with a towel
Let it rest for another 20 minutes, while you boil your water + preheat your oven!
Boil And Bake!
Bring a pot of water to a boil. Add 2 Tbl honey to water and mix until it dissolves.
Preheat your oven to 225/425.
Prepare a bowl or plate with your bagel toppings.
Drop the bagels into the water and simmer for 30 seconds on each side. Remove with a slotted spoon. Wait for it to cool slightly but it should still be wet and roll each bagel in the topping of your choice and place it back on the cookie sheet.
Bake bagels for 20-25 minutes. Flip them over and bake for another 1-2 minutes.
Enjoy!
Notes:
*Bulk Rise- If, after doing the bulk rise, you decide to bake the bagels the following day, you can stick the dough in your fridge overnight! The following day, let the dough thaw on your counter for an hour, then follow the steps as usual!
*Pareve Bagels- Be sure to ask about the status of your bagels being boiled in milchig/fleighig pot and then baked in a pareve/fleishig/milchig oven.
