Description
Delicious homemade sourdough bagels with a perfect chew and golden crust.
Ingredients
Scale
- 2 cups warm water
- 2 1/2 Tbsp granulated sugar
- 1 1/2 Tbsp barley malt syrup
- 2 Tbsp dry milk
- 1 1/2 Tbsp salt
- 1 cup active sourdough starter
- 6 3/4 cups unbleached bread flour
- 3 quarts water
- 1 Tbsp baking soda
- 1 Tbsp brown sugar
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 2 Tbsp sesame seeds
- 2 Tbsp poppy seeds
Instructions
- In the mixing bowl of a Kitchen Aid combine the water, sugar, malt syrup, dry milk, salt, and sourdough starter. Add the flour and knead for 3 minutes.
- Rest the dough in a warm place for 3 hours.
- Dust cornmeal over an 18×13 sheet pan. Divide the dough into 12 equal pieces (weighing at 135 grams each). Flatten each piece of dough into a small rectangle and form it into a log.
- Roll into a 14-15-inch log.
- Wrap the dough around your fist and using the palm of your hand roll the dough back and forth until the edges have pressed down against the dough. Place on the lined sheet and proof for 2 hours in a warm place. Refrigerate overnight.
- In the morning bring the water bath ingredients to a boil and boil bagels for 30-50 seconds (or until they float).
- Dredge the tops in bagel seasoning or leave plain. Arrange bagels onto 2 baking sheets lined with parchment paper or silicone mats (6 bagels onto each pan, the bagels grow when boiling).
- Bake at 480°F for 14-15 minutes or until golden.
Notes
- For a shinier crust, consider boiling the bagels in water with added barley malt syrup.
- Store bagels in an airtight container at room temperature for up to 3 days.
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg