Ingredients with Measurements:
- 2 cups lukewarm water
- 2 tablespoons active dry yeast
- 2 tablespoons honey
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 1 cup sourdough starter
- 1 egg, lightly beaten
- 1 tablespoon water
- Toppings of your choice (e.g. sesame seeds, poppy seeds, etc.)
Special Equipment Needed:
- Large bowl
- Wooden spoon
- Baking sheet
- Rolling pin
- Large pot
- Slotted spoon
Step-by-Step Instructions:
1. In a large bowl, combine the lukewarm water, yeast, and honey. Stir until the yeast is dissolved.
2. Add the flour, salt, vegetable oil, and sourdough starter. Stir until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour.
5. Punch down the dough and divide it into 12 equal pieces.
6. Roll each piece into a ball and then flatten it into a disc.
7. Using a rolling pin, roll each disc into a 6-inch circle.
8. Place the circles on a lightly greased baking sheet and let rise for 30 minutes.
9. Preheat the oven to 425°F.
10. In a large pot, bring 4 quarts of water to a boil.
11. Carefully drop the bagels into the boiling water, a few at a time. Boil for 1 minute, flipping them over halfway through.
12. Remove the bagels from the boiling water with a slotted spoon and place them back on the baking sheet.
13. Brush the bagels with the egg wash (1 egg lightly beaten with 1 tablespoon of water) and sprinkle with your desired toppings.
14. Bake in the preheated oven for 20-25 minutes, until golden brown.
15. Allow to cool before serving.
Time:
Preparation Time: 1 hour and 20 minutes
Cooking Time: 25 minutes
Temperature: 425°F
Serving Size: 12 bagels
Nutritional Information: N/A
Substitutions for Ingredients
- You can substitute the all-purpose flour for whole wheat flour, if desired.
- You can use any type of oil, such as olive oil or coconut oil.
- You can use any type of sweetener instead of honey, such as maple syrup or agave nectar.
Variations:
- You can add herbs and spices to the dough, such as garlic powder, onion powder, dried herbs, etc.
- You can use different toppings, such as Everything Bagel seasoning or cinnamon sugar.
Tips and Tricks:
- Make sure the water is lukewarm when you add the yeast, as too hot or too cold water can kill the yeast.
- Make sure to knead the dough for at least 10 minutes, as this will help to develop the gluten and give the bagels a chewy texture.
- Don’t forget to brush the bagels with the egg wash before baking, as this will give them a nice golden color.
Storage Instructions:
Store the bagels in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the bagels, place them in a preheated 350°F oven for about 5 minutes.
Presentation Ideas:
Serve the bagels with cream cheese, butter, or your favorite toppings.
Garnishes:
You can garnish the bagels with fresh herbs, such as chives or parsley.
Pairings:
Sourdough bagels pair well with smoked salmon, cream cheese, and capers.
Suggested Side Dishes:
Sourdough bagels are delicious served with a side of fresh fruit or a green salad.
Troubleshooting Advice:
If the dough is too sticky, add a bit more flour. If the dough is too dry, add a bit more water.
Food Safety Advice:
Make sure to keep the dough covered while it is rising to prevent contamination.
Food History:
Sourdough bagels have been a popular food in Eastern Europe for centuries.
Flavor Profiles:
Sourdough bagels have a slightly tangy flavor from the sourdough starter, and a chewy texture.
Serving Suggestions:
Sourdough bagels are great for breakfast, lunch, or as a snack.
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