Sourdough bagels, the easy way! Begginer's recipe with no special ingredients|covrigi pufosi cu maia

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup offers a unique flavor, while sugar is a budget-friendly sweetener.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast provides a quicker rise but lacks the unique flavor of sourdough.

Feed the sourdough starter in the morning to prepare for the evening dough making.

In the evening, mix 100 g of active sourdough starter, 60 g of water, and 60 g of flour in the bowl of a stand mixer.

Knead the dough for about 15 minutes until it is nice and pliable and not sticky.

Form the dough into a ball and place it in a proofing container, covering it overnight for 8 to 10 hours.

In the morning, check the dough; it should have almost tripled in size and show signs of fermentation with tiny bubbles.

Dump the dough onto a work surface and weigh it, dividing it into eight equal pieces.

Shape each piece into a smooth ball and cover them with a towel to rest for 15 minutes.

Poke a hole in the middle of each ball and gently stretch it to make the hole larger than desired for the final bagel.

Cover the shaped bagels and allow them to proof at room temperature until puffy, about 30 minutes to an hour.

Prepare a water bath by bringing a big pot halfway filled with water to a boil and adding 2 tbsp of sugar.

Check the bagels; they should feel puffy when gently pressed.

Boil the bagels for 1 to 2 minutes per side, ensuring they float, which indicates proper proofing.

Remove the bagels from the pot and place them on a cooling rack to drain for a few minutes.

Dip the hot bagels in toppings of choice (poppy seeds, sesame seeds, aago, Rosemary cheese salt, everything bagel seasoning).

Arrange the bagels on a baking sheet and bake in a preheated oven at 425°F for about 25 minutes or until golden brown.

If using a baking stone or steel, preheat it and place the pan directly on top of it.

Allow the bagels to cool slightly before cutting into one.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens