Sourdough Bagels

Ingredients

• Sourdough Starter

  113g

• Water

  Plain, clean water

  1 cup or 237g

• Honey

  2 tbsp or 42g

• Salt

  Table

  2 tsp or 12g

• Wheat flour

  White, cake, enriched

  4 cup unsifted, dipped or 548g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Baking soda

  Leavening agents

  1 tbsp or 14g

• Brown sugar

  1 tbsp or 9g

Directions

1. Add sourdough starter, water, honey, salt, and two cups flour to a stand mixer.
2. Mix until it comes together, about 10 minutes on low speed. The dough will be really stiff and difficult to incorporate.
3. Add remaining flour, half a cup at a time. Use a dough hook and knead until it is smooth and pliable.
4. Cover dough with wet tea towel, plastic wrap, or beeswax wrap and allow to ferment for 8 to 12 hours.
5. After fermentation, divide into 8 equal pieces.
6. Roll the dough into balls, flatten them down a bit, and poke a hole in the middle with your finger. Stretch the hole a bit to widen.
7. Cover with a tea towel and allow the dough to rise in a warm spot for 1-4 hours or until puffy.
8. Preheat oven to 425 degrees.
9. Bring a large pot of water to a boil and add the baking soda and sugar.
10. Using a slotted spoon, gently add bagels to the water and boil for one minute, flip, then boil for another minute.
11. Shake off excess water and dip into desired toppings (optional).
12. Place boiled bagels on parchment-lined baking sheet.
13. Bake for 20-25 minutes, or until golden on top.
14. Recipe by: Lisa Bass (source: https://www.farmhouseonboone.com/homemade-sourdough-bagels)