Ingredients
255 gm Warm Water
100 gm Active Sourdough Starter
40 gm Honey
500 gm All-Purpose Unbleached Flour
10 gm Salt
Instructions
Mix all ingredients in a large mixing bowl. Turn dough out onto light floured surface, knead for 6-7 mins or until smooth. Your dough is ready when you press on it and it bounces back. Cover and let rest on counter in warm place for 8-12 hours until dough doubles in size (mine took the whole 12 hours). Refrigerate for 1 hour before diving dough into 8 equal pieces. After dividing, let dough rest on counter 10-20 mins. Add holes to bagels. Again, let rest on counter while you bring a large pot of water to boil and pre-heat oven to 425 degrees. Once water is at rapid boil, add 1 Tbsp sugar and dissolve. Re-stretch bagel holes if needed prior to boiling each one for approximately 90 seconds, turning every 30 seconds. The bagels will initially sink to the bottom of the pot. Once they float they are ready to be removed and placed on cookie sheet. Repeat for all 8 bagels. Brush tops of bagels with egg wash, add toppings if desired (I use everything bagel seasoning). Bake for 20-25 mins until golden brown (mine took full 25 mins). Pair with my homemade cream cheese recipe and enjoy. Cheers!
Original recipe content creator: TLC Sourdough
Never buying store bought bagels again! You’ve got to try this amazing recipe by TLC Sourdough!
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