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Blog: Blog2

Sour Dough Bagels



Am I going to become a recipe blog/website? Probably not but this is one of my FAVORITE recipes for sourdough and I *think* (always room for improvement) I've perfected it! The last two times I've made it have been 10/10 *chef kiss*


Ingredients

100g Sourdough Starter at Peak

105g Warm Filtered Water

20g Cane Sugar

10g Kosher Salt

500g Organic Bread Flour

200g Organic Whole Milk


Instructions


  1. Weigh out starter and add the warmish water to the starter and mix it up together to make like a dirty water. Then add sugar, salt, bread floor and mix together a little bit. Add the milk in last and mix together into a shaggy ball. Don't over work it just mix it together then cover with a damp towel and let it sit in the bowl for 30 mins.

  2. Take dough ball and stretch/fold it until it looks smoother and then starts to kind of break from the tightness when you fold it over. You know like when your perineum feels like its stretching during crowing (sorry had to related it back haha).

  3. Throw that bad boy back in the bowl and cover with plastic wrap and let it rise at least 8 hours. I like to start the process at night before going to bed then I finish it in the morning. You want to ball to at least double in size. I've noticed if I let it rise too long the bagels get a little more dense. Still good but dense. So like 8-10 hours and double the size.

  4. Take the dough and cut into 8 circles and let it sit for 20 mins.

  5. Squish down a hole in the middle and then stretch out into a bagel shape. Then cover with a damp towel and let rise/sit for 30 mins. Sometimes if it is cold out I'll put it in the oven with the light on.

  6. Start a pot of water and bring to a boil and preheat your oven t0 425 degrees F.

  7. Once the bagels are done rising and the water is in a FULL boil, drop the bagels in there. They should float! Boil each size for 15 seconds.

  8. Flip the bagel onto the parchment paper and season as you wish.

  9. Bake for 15-18 minutes until like golden brown. I don't like to get them really golden because I will freeze and toast later on.


Pictures for reference

Shaggy Ball


Soft ball after stretch and fold

After over night rise - might be a little hard to see but its double the size

Cut into 8 pieces and make round balls

Shaping the dough ball before the 30 min final rise

After boiling - season


After Baking






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