Sourdough Bagels

90 mins
Serves 8
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Directions

  1. 1Mix 1/2 cup of starter and 1 cup of water together.
  2. 2Mix 1/2 cup of starter and 1 cup of water together.
  3. 3Mix 1/2 cup of starter and 1 cup of water together.
  4. 4Add 2 tablespoons of honey and mix all wet ingredients thoroughly.
  5. 5Add 2 tablespoons of honey and mix all wet ingredients thoroughly.
  6. 6Add 2 tablespoons of honey and mix all wet ingredients thoroughly.
  7. 7Add 4 cups of King Arthur bread flour to the wet ingredients.
  8. 8Add 4 cups of King Arthur bread flour to the wet ingredients.
  9. 9Add 4 cups of King Arthur bread flour to the wet ingredients.
  10. 10Sprinkle 2 teaspoons of salt on top of the flour.
  11. 11Sprinkle 2 teaspoons of salt on top of the flour.
  12. 12Sprinkle 2 teaspoons of salt on top of the flour.
  13. 13Whisk the ingredients lightly with a fork, then knead the dough by hand.
  14. 14Whisk the ingredients lightly with a fork, then knead the dough by hand.
  15. 15Whisk the ingredients lightly with a fork, then knead the dough by hand.
  16. 16If the dough is too dry, add a couple of extra tablespoons of water; if too sticky, add a little flour.
  17. 17If the dough is too dry, add a couple of extra tablespoons of water; if too sticky, add a little flour.
  18. 18If the dough is too dry, add a couple of extra tablespoons of water; if too sticky, add a little flour.
  19. 19Place the kneaded dough back in the bowl, cover, and let it rise for 12 hours until doubled.
  20. 20Place the kneaded dough back in the bowl, cover, and let it rise for 12 hours until doubled.
  21. 21Place the kneaded dough back in the bowl, cover, and let it rise for 12 hours until doubled.
  22. 22Sprinkle flour onto a working surface, take the dough out of the bowl, and form it into a round ball.
  23. 23Sprinkle flour onto a working surface, take the dough out of the bowl, and form it into a round ball.
  24. 24Sprinkle flour onto a working surface, take the dough out of the bowl, and form it into a round ball.
  25. 25Cut the dough ball into 8 pieces.
  26. 26Cut the dough ball into 8 pieces.
  27. 27Cut the dough ball into 8 pieces.
  28. 28Shape each piece by working and pinching the bottom, then poke your thumb through the middle and spin to form a bagel shape.
  29. 29Shape each piece by working and pinching the bottom, then poke your thumb through the middle and spin to form a bagel shape.
  30. 30Shape each piece by working and pinching the bottom, then poke your thumb through the middle and spin to form a bagel shape.
  31. 31Sprinkle a little flour onto a baking sheet lined with parchment paper and place the shaped bagels on it.
  32. 32Sprinkle a little flour onto a baking sheet lined with parchment paper and place the shaped bagels on it.
  33. 33Sprinkle a little flour onto a baking sheet lined with parchment paper and place the shaped bagels on it.
  34. 34Cover the bagels and let them rise for another hour until puffed up.
  35. 35Cover the bagels and let them rise for another hour until puffed up.
  36. 36Cover the bagels and let them rise for another hour until puffed up.
  37. 37After the hour, put 6 cups of water into a pot.
  38. 38After the hour, put 6 cups of water into a pot.
  39. 39After the hour, put 6 cups of water into a pot.
  40. 40Add 1 tablespoon of sugar to the water and mix, then bring it to a rolling boil.
  41. 41Add 1 tablespoon of sugar to the water and mix, then bring it to a rolling boil.
  42. 42Add 1 tablespoon of sugar to the water and mix, then bring it to a rolling boil.
  43. 43Boil the bagels in the water for 1 minute on each side (total of 2 minutes), making sure not to overcrowd the pot.
  44. 44Boil the bagels in the water for 1 minute on each side (total of 2 minutes), making sure not to overcrowd the pot.
  45. 45Boil the bagels in the water for 1 minute on each side (total of 2 minutes), making sure not to overcrowd the pot.
  46. 46Remove the boiled bagels and place them back on the parchment paper.
  47. 47Remove the boiled bagels and place them back on the parchment paper.
  48. 48Remove the boiled bagels and place them back on the parchment paper.
  49. 49Preheat your oven to 425 degrees Fahrenheit.
  50. 50Preheat your oven to 425 degrees Fahrenheit.
  51. 51Preheat your oven to 425 degrees Fahrenheit.
  52. 52Add desired toppings to the bagels (e.g., everything bagel seasoning, Colby Jack).
  53. 53Add desired toppings to the bagels (e.g., everything bagel seasoning, Colby Jack).
  54. 54Add desired toppings to the bagels (e.g., everything bagel seasoning, Colby Jack).
  55. 55Bake the bagels for 25 minutes until golden brown on top.
  56. 56Bake the bagels for 25 minutes until golden brown on top.
  57. 57Bake the bagels for 25 minutes until golden brown on top.

Ingredients

  • 0.5 cup sourdough starter
  • 0.5 cup sourdough starter
  • 0.5 cup sourdough starter
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 4 cups King Arthur bread flour
  • 4 cups King Arthur bread flour
  • 4 cups King Arthur bread flour
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 6 cups water
  • 6 cups water
  • 6 cups water
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • everything bagel seasoning
  • everything bagel seasoning
  • everything bagel seasoning
  • Colby Jack
  • Colby Jack
  • Colby Jack

Equipment

potbaking sheetparchment paperoven

Tips

  • If your dough is too dry, add a couple of extra tablespoons of water, but not too much as it is a dense dough.
  • If the dough is too sticky, sprinkle a little flour in the bowl and knead it in.
  • Do not overcrowd the bagels when boiling them.