Sourdough Bagels

PSA: If you give me a Tablespoon of sourdough starter and a little extra time on my hands - I will turn my kitchen into a sourdough factory.⬆️ 🤣🍞🥖  

A weekend well spent - don't you think?😂  Yes, I had other things that I should have been doing like working in the yard and cleaning the house but instead I got overly zealous about baking sourdough so I dove in head first.😬  

In one weekend I made 7 loaves of bread, 6 baguettes, 25 bagels, 2 bags of sourdough crackers and a batch of sourdough pancakes.😋  Safe to say that my freezer is full of sourdough treats so now I can rest easy now knowing that if we experience some sort of bizarre bread shortage in the couple of months - I've got my whole neighborhood covered. 🤣   ​

To be clear - I'm new at this whole sourdough thing.  I'm learning as I go along so instead of thinking sourdough master - think sourdough novice.  The proof of that should be the fact that I took on this massive sourdough baking project in one weekend.🤣  At one point, my oven actually sent a message to my phone that said that it had been at a very high temperature for more than 6 hours and asked if I wanted to turn it off!  No kidding. 😂😂😂 

I've actually made these sourdough bagels several times now.🥯  They're ridiculously good - and I'm a self proclaimed bagel snob.😬  Chewy and soft and crazy delicious.  They're so good that I double the recipe every time I make them now.  I package them individually and keep them in my freezer - mostly because if I don't put some away - I will eat them ALL in one week.😅  

Sourdough Bagels
464 grams water
332 grams active starter
1112 grams bread flour
55 grams turbinado sugar
55 grams maple syrup
22 grams salt

Mix together all ingredients in bowl of standing mixer.  

Knead with dough hook until no dry spots remain.  

Knead by hand and shape dough into a ball.  Place back in mixing bowl. 

Cover and let rest 1 hour.

Knead again.  Form into a ball and place, seam side down, in bowl.  

Cover and let rise until doubled.  (6-12 hours)

Divide dough into 12 pieces. (approximately 160 grams each)

Shape each into a tight ball.  Cover and let rest 20 minutes.  

Poke a hole in center of each and stretch into a bagel. Place on parchment square.

Cover and let rest 2-3 hours or until puffy.  Restretch hole. 

Boil a pot of water with 50 grams honey.

Boil each bagel 30 seconds per side. 

Place on parchment lined baking sheets.  

Bake bagels 15-18 minutes at 425.

Cook 1 hour before slicing.

Ciao!

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