Sour Dough Bagels #breadbakers
These simple chewy and tasty bagels are made with a easy Sour Dough Starter. A delicious recipe to add to your bread baking repertoire.
This months Bread Baker theme is all about bagels. I got the Classic Sourdough Starter recipe from my friend Mary. I decided to try my hand at adding the starter to a bagel dough I love.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
Sour Dough Bagels
1 cup of Mary’s starter. (see link above)
5 cups unbleached bread flour
1 1/4 cups warm water
2 teaspons salt
1 1/2 teaspoons instant yeast
1 tablespoon brown sugar
Make your starter according to the instructions listed in the link. When ready to make your bagels remove 1 cup of the starter.
Combine the starter with the flour water salt and yeast in a electric mixer fitted with a dough hook. It should for a stiff not dry dough. Place the dough on a lightly greased bowl and to rise for 1 hour. Gently deflate and allow ro rise for another 30 minutes.
Transfer the dough to a work surface and divide into 12 pieces. Roll each piece into a smooth round ball. Allow the dough to rise another 30 minutes.
Fill a 10 inch pan with water about 1 inch deep add a tablespoon of brown sugar. Bring to a gentle simmer.
Preheat your oven to 375 degrees
Use on of your fingers to poke a hole in the center of each of the balls. Then twirl to stretch the hole in the middle. It should be about 2 inches in diameter. Place each bagel in a lightly greased baking sheet. Transfer the bagels 3-4 at a time to the simmering water. Cook the bagels 2 minutes on one side then flip them and cook another 1 minute on the other. Remove the bagels from the water and place them back on the baking sheet repeat until all the bagels are boiled.
Bake the bagels in the oven until they are as deep brown as you like. To top with seeds, remove from the oven and spray with water and sprinkle with seeds. Return to the oven another 5-10 minutes.
Remove from the oven and allow to cool completely.
Don’t forget to check out the rest of the delicious bagels:
- Asiago Cheese Bagels by Jenni at Pastry Chef Online
- Basic Bagels by Caro at En la Cocina de Caro
- Basic Bagels with Blueberries from Holly at A Baker’s House
- Blueberry Bagels by Sophie at Sweet Cinnamon Honey
- Chocolate Chip Bagels by Cindy at Cindy’s Recipes and Writings
- Classic New York Water Bagels by Karen at Karen’s Kitchen Stories
- Cornmeal Bagels by Renee at Magnolia Days
- Easy Homemade Bagels by Wendy at A Day in the Life on a Farm
- Homemade Truffle Salt Bagels by Tara at Noshing With The Nolands
- Honey Multigrain Bagels by Laura at Baking in Pyjamas
- Jalapeño and Cheddar Bagels by Stacy at Food Lust People Love
- Montreal Bagels by Robin at A Shaggy Dough Story
- Orange Ginger Bagels by Rocio at Kids & Chic
- Parmesan Garlic Bagels by Heather at Hezzi-D’s Books and Cooks
- Simit (Turkish Bagels) by Adam at Bakers and Best
- Sour Dough Bagels from Veronica at My Catholic Kitchen
- Whole Wheat Oat Bagels by Kelly at Passion Kneaded
Peace be with you,