Sourdough Bagels

Ingredients:

• 1 cup (227g) Sourdough Starter
• 3 cups (750ml) Water
• 1/2 cup (170g) Honey
• 2 tsp Salt
• 7 cups (840g) All-Purpose Flour

Toppings:

Everything Bagel:

• Sesame Bagel Seasoning
• Eggwash (1 Egg + 1 tbsp water mixed together)

Cinnamon Raisin Bagel:

• 4 tbsp Ground Cinnamon
• 1 cup Sultana Raisins

Blueberry Bagel:

• 1 cup Dried Blueberries
• 1 cup Orange Juice

Directions:

Step 1:

Into a mixing bowl add the flour, starter and water. Mix with a spoon till a shaggy dough forms. Remove ½ cup of the dough and put into the sourdough starter jar and set aside. Add honey and salt. * Fold with a spoon until smooth. Cover with a towel and set aside to rise for 12 hours.

*For Cinnamon Raisin Bagels, add the ground cinnamon and raisins.

*For the Blueberry Bagels, add the dried blueberries soaked in orange juice.

Step 2:

In the morning you will have noticed the dough should have at least doubled in size.

Step 3:

Remove the dough from the bowl and place onto a floured surface. Give the dough a couple of folds pushing with the palm of your hand. Cut into 8 equal pieces, if you're using a scale that should be about 170g each

Step 4:

Roll each piece into a ball and press flat. With your index finger poke a hole into the flattened dough ball and spin around to form a bagel shape.

*For the Everything Bagels, brush the top with egg wash the top and sprinkle liberally with sesame bagel seasoning.

Carefully transfer the bagels to a clean parchment lined baking tray and let rise for about an hour. Preheat the oven to 425°F. Bake for 20-25 minutes or until golden brown.

Allow to cool for 15 minutes before enjoying.

Notes: Store in an airtight container in the freezer for up to 2 months.

Prep Time: 1 Hour + 24 Hour Rise Time
Bake Time: 20-25 Minutes
Total Time: 25 Hours 20-25 Minutes
Yield: 8 Bagels