Description
Delicious homemade sourdough bagels with a chewy texture and golden crisp exterior, perfect for breakfast.
Ingredients
- 150g active, bubbly sourdough starter
- 250g warm water
- 500g bread flour
- 40g sugar
- 11g salt
- 20g honey (for boiling bath)
Instructions
- In a large bowl, combine the sourdough starter, warm water, and sugar. Mix until you achieve a milky liquid texture.
- Add bread flour and salt, mixing until fully incorporated.
- Knead the dough by hand for 5–6 minutes until it becomes stiff and slightly bumpy.
- Cover the dough and let it rest for 60 minutes.
- Stretch and fold the dough for 30 seconds using the heel of your hand.
- Place the dough in a warm area to rise until doubled in size, typically 8–12 hours.
- After rising, divide the dough into equal pieces and shape each into a ball with a hole in the center.
- Boil each bagel in a water bath with honey for 30 seconds on each side.
- Bake the bagels in a preheated oven until golden brown.
Notes
Monitor dough temperature and environment for best results; adjust boiling time as needed.
