Sourdough Bagels

Try these super simple sourdough bagels that can be stored in the freezer after baked for an easy lunch or breakfast....if they last that long!

My family loves bagels and I wanted to create a bagel recipe that used sourdough instead of instant yeast to provide more flavour. I hope you enjoy them as much as we do.

Sourdough Bagels

270 g fed sourdough starter

150 g water

15 g brown sugar

28 g vegetable oil

10 g sea salt

380 g baker's flour or plain flour

For boiling bagels

1 Tablespoon molasses

Semolina

For egg wash

1 egg, lightly beaten

Sesame seeds

Method

For this recipe feed your sourdough starter 10 to 12 hours prior to making dough. Mix all ingredients together and do a few short kneads around 10 minutes apart. You should have a stiff dough that comes away from the edges of the bowl when mixed. If too loose, add more flour until desired consistency is reached. Then leave in a covered bowl for 2 1/2 to 3 hours for the first rise. Separate into a little larger than golf size balls. The options are to shape and rise the bagels on the bench for 3 to 4 hours or shape and place bagels in the fridge overnight to rise.

Prepare a plastic container or baking tray lined with baking paper and sprinkled with semolina. Shape each piece into a bagel either by rolling into a thick snake and joining the ends or by poking a hole into the middle of ball and then stretch into shape. Place bagel on a lined baking tray with semolina if baking same day or into plastic container with semolina for a fridge rise.

Preheat oven fan forced to 200C. After the second rise (fridge or bench) fill a large pot with water and a Tablespoon of molasses to the boil. Reduce to a gentle boil. Prepare baking tray with baking paper and a generous sprinkle of semolina. Add bagels 2 or 3 at a time without overcrowding and cook for 1 minute on each side in boiling water. Be gentle when handling dough. Place boiled bagels on a baking tray and brush on egg wash. Sprinkle with sesame seeds if desired.

Bake in oven for 20 minutes or until light brown. Place on a baking rack to cool. Once cooled slice and stack to freeze in contained or bag as desired or enjoy fresh.

#sourdough #bagel

Happy baking!!