Sourdough Bagels

Chewy bagels with extra flavor from sourdough.

Shape the bagels and let them rise.

Let the bagels cool before slicing and serving.

Ingredients

Bagels

• 330g sourdough starter

• 340g water

• 660g bread flour

• 18g salt

• 1 tsp yeast, optional

Water Bath

• 45g malt or molasses

• 18g salt

Instructions

1. Combine all of the bagel ingredients together in a large bowl. Knead until a smooth dough forms.

2. Place the dough in a well-oiled bowl, cover, and let it rise for 2 hours if using yeast and until bubbly if not.

3. Divide the dough into 10 equal pieces, approximately 130g each. Roll them into balls, cover the balls, and let them rest for 30 minutes.

4. Poke a hole in the middle of each dough ball and shape them into bagels. Cover the bagels and let them rise for 30 minutes.

5. Preheat the oven to 475 F and bring a pot of water to boil. Add the malt and salt to the water.

6. Boil the bagels for 30 seconds on one side and 1 minute on the other. Place the boiled bagels on a lined baking tray. Sprinkle with or dip into desired toppings.

7. Bake the bagels for 25 minutes until the bottoms and sides are deep brown. Let the bagels cool before slicing and serving.