Sourdough Bagels
WHAT:
This recipe makes 8 bagels.
125g active starter
300g warm filtered water
500g flour
12g salt
10g sugar
1 TBLS baking soda
Any optional toppings: everything but the bagel seasoning, cheese, jalapeños, etc.
HOW:
Add active starter and water into a large bowl And combine until starter is mostly disolved in the water
Add flour, salt, and sugar and combine, this will be a dryer dough so mix until there are no pockets of flour left and everything is mixed and consistent
Cover the bowl with a tea towel, plastic wrap, or a shower cap and let sit on the counter for 30 minutes (if you are using a stand mixer, there’s no need to do stretch and folds - you can leave it on the counter for 10-12 hour to rise)
After 30 minutes, do your first round of stretch and folds - simply stretch one side of the dough and fold it onto itself. Turn the bowl 1/4 and do the same until all 4 sides of the dough have been stretched
Let dough rest covered on the counter for another 30 minutes then do another round of stretch and folds
Cover again and let rest on the counter overnight 10-12 hours to rise
In the morning, scrape out the dough onto the counter
Cut and portion out your dough in to 8 balls, this does not have to be perfect - just eyeball it!
Take one ball at a time and stretch it out flat then take the edges and fold them into the middle
Flip the ball over and shape it into a nice smooth round ball using the counter for tension
Let the shaped balls rest on the counter for 15 minutes
Preheat oven to 425* and get a large pot of water boiling on your stove
Prepare any toppings along with a sheet pan lined with parchment paper
When the water is boiling, add 1 TBLS baking soda
Poke and stretch holes into each of the bagel balls
Drop one bagel at a time into the boiling water and boil on each side for about 30 seconds
While still wet, add desired toppings and place on parchment paper lined baking tray
Bake for 25-30 minutes or until golden brown
