It only took making these once before my family was hooked & we’ve not bought store bagels since.
When it comes to anything sourdough related thinking ahead is always your best bet. Bagels are a weekend staple in our home so I knew I needed to start the process.
In the morning I feed Otis (my sourdough starter)
Around 3pm I add my ingredients (starter, flour, water, sugar, salt) and let it bulk ferment from around 4pm-9pm.
100g active starter
250g warm water
24g cane sugar
500g bread flour
10g sea salt
Then, before bed I throw it in the fridge to finish fermenting overnight.
In the morning I will wake up and shape and bake.
Here comes the fun part, after your bulk rise you will take your bread and flatten it into a rectangle shape and then cut into small squares.
Take the corner of each square and pull together and roll into a tight ball, let this rest for 15 mins.
Then, stretch holes in your bagel (the bigger the better, these will shrink some)
Let sit for another 10 mins, then, pop them into a boiling pot with some honey for about 30 seconds.
Toss them in your favorite seasonings & bake at 425 degrees for around 20-25 minutes.
Enjoy!
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