Sourdough Bagels
Bagels are probably one of the most favorite breakfast foods.
You can toast them, warm them up, eat them cold, make a sandwich out of them, or chop them up for a breakfast casserole.
They come in so many delicious flavours, and it's so hard to pick just one or two favorite flavors!
I recently started making sourdough bagels, and my family instantly begged me to make more. I currently, like at this exact moment, have a double batch in my oven right now!
Bagels always seem like a daunting task. Reading through the instructions can make bagel making seem like a very complicated ordeal.
I promise, these are not complicated!
Combine all the ingredients but the flour in your stand mixer or in a bowl. Gradually add the flour. Knead until you have a smooth dough. It will be very stiff! The first time I made this I thought the recipe was gonna be a fail. But, trust me, the dough has to be stiff. It you have to add more water to incorporate all of the flour, just add it by the teaspoonful.
Allow dough to rise for 30-60 min.
Divide into 12, or 6 depending on how large you want these. When I divide them into 12, they are still very big. Not quite as big as store bagels. If I dived the dough into 10 they are pretty much the same size as store bagels. (I haven't had store bagel in a few years.... But my memory thinks 10 is the right size, haha). Roll dough into smooth balls.
Allow to rest for 10-20 minutes.
Shape. Punch your thumb through the middle of the center of the dough ball.
Using your hands, gently make the hole bigger and shape the bagel to the desired size. The hole will close up considerably during cooking, so make it bigger than you think you're going to need.
Put the bagels on a floured cookie sheet and cover with plastic.
Allow to rest in the fridge over night. (Up to 24 hours)
Prepare the water for boiling the bagels, and turn your oven on. As soon as you remove the bagels from the water you're going to want to start baking them.
Add to the water: 2 tablespoons each of baking soda and sugar.
Boil the bagels in the boiling water. Flip after one minute, boil another minute. Remove, drain, put on an oiled baking sheet, bake.
If you want to put toppings on your bagels, do it right after you boil them.
Everything bagels are pretty good! Just do equal parts of poppy seeds, garlic, onion, sesame seeds, and half the amount of salt.
Bake until the tops of your bagels start to brown.
Enjoy!!!!
Amber Wells
Papua New Guinea 🇵🇬
Shape. Punch your thumb through the middle of the center of the dough ball.
Using your hands, gently make the hole bigger and shape the bagel to the desired size. The hole will close up considerably during cooking, so make it bigger than you think you're going to need.
Put the bagels on a floured cookie sheet and cover with plastic.
Allow to rest in the fridge over night. (Up to 24 hours)
Prepare the water for boiling the bagels, and turn your oven on. As soon as you remove the bagels from the water you're going to want to start baking them.
Add to the water: 2 tablespoons each of baking soda and sugar.
Boil the bagels in the boiling water. Flip after one minute, boil another minute. Remove, drain, put on an oiled baking sheet, bake.
If you want to put toppings on your bagels, do it right after you boil them.
Everything bagels are pretty good! Just do equal parts of poppy seeds, garlic, onion, sesame seeds, and half the amount of salt.
Bake until the tops of your bagels start to brown.
Enjoy!!!!
Amber Wells
Papua New Guinea 🇵🇬