Recipe

Sourdough Bagels Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 10 months, 2 weeks ago Again, these are long-rise bagels... the strength of your starter will determine just how fast they poof but 3-4 hours each time is not uncommon! Just make sure that the dough stays covered. Makes 12 3-oz bagels. Prep:1730m Cook:25m Servings:12	Jo_jo_ba
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Ingredients

4 cups flour

1 tbsp vital wheat gluten

1 tsp salt

3/4 cup refreshed sourdough starter, room temperature

1 tsp sugar

1 1/4 cups warm water

1 tbsp brown sugar

Directions

Whisk together flour, gluten and salt. Set aside.

Combine starter, (white) sugar and warm water in a large bowl (preferably in a stand mixer).

With the mixer on low, slowly begin adding the flour mixture until it's all incorporated and very stiff.

Increase the mixer speed and knead 10 minutes.

Cover and let relax for 5 minutes, then knead with the mixer for 10 minutes longer.

Place in an oiled bowl, cover well and place in a warm place to rise until doubled - this can take up to 4 hours.

Punch dough down, re-cover and allow to rest 30 minutes.

Divide dough into 12 equal balls and shape into rings. Place them on greased or lined baking sheets.

Cover and let rise 2-3 hours. (**At this point you can refrigerate the dough overnight and finish rising in the morning**)

Preheat the oven to 400F.

Bring a large pot of water to a boil and add the brown sugar.

Place two of the risen bagels at a time into the boiling water and cook 1 minute on each side. Drain and place on the prepared baking sheets.

Bake one sheet at a time for 20 minutes.

Cool completely on wire racks.

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Comments

jo_jo_ba 10 months, 2 weeks ago said:
Amount Per Serving
Calories: 169.0
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 1.3 mg
Total Carbs: 34.7 g
Dietary Fiber: 1.2 g
Protein: 5.6 g