Directions
- 1Mix 1/2 cup of starter and 1 cup of water together.
- 2Add 2 tablespoons of honey and mix all wet ingredients thoroughly.
- 3Add 4 cups of King Arthur bread flour to the wet ingredients.
- 4Sprinkle 2 teaspoons of salt on top of the flour.
- 5Whisk the ingredients lightly with a fork, then knead the dough by hand.
- 6If the dough is too dry, add a couple of extra tablespoons of water; if too sticky, add a little flour.
- 7Place the kneaded dough back in the bowl, cover, and let it rise for 12 hours until doubled.
- 8Sprinkle flour onto a working surface, take the dough out of the bowl, and form it into a round ball.
- 9Cut the dough ball into 8 pieces.
- 10Shape each piece by working and pinching the bottom, then poke your thumb through the middle and spin to form a bagel shape.
- 11Sprinkle a little flour onto a baking sheet lined with parchment paper and place the shaped bagels on it.
- 12Cover the bagels and let them rise for another hour until puffed up.
- 13After the hour, put 6 cups of water into a pot.
- 14Add 1 tablespoon of sugar to the water and mix, then bring it to a rolling boil.
- 15Boil the bagels in the water for 1 minute on each side (total of 2 minutes), making sure not to overcrowd the pot.
- 16Remove the boiled bagels and place them back on the parchment paper.
- 17Preheat your oven to 425 degrees Fahrenheit.
- 18Add desired toppings to the bagels (e.g., everything bagel seasoning, Colby Jack).
- 19Bake the bagels for 25 minutes until golden brown on top.
Ingredients
- 0.5 cup sourdough starter
- 1 cup water
- 2 tbsp honey
- 4 cups King Arthur bread flour
- 2 tsp salt
- 6 cups water
- 1 tbsp sugar
- everything bagel seasoning
- 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.
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