Do you know what makes a bagel a bagel? It is boiled! Yep, learn about bagels in this delicious sourdough bagel recipe!
Use a digital scale for best results. This is the one I have and love!
- In a large bowl mix together the sourdough starter, filtered water, olive oil and bread flour. Do not add the salt. Leave in the bowl for an hour to rest. This is called the autolyse phase.
- After the rest time is over, add the sea salt. Knead until well incorporated (about 2 minutes).
- The dough will not be elastic, it will easily break apart. After the bulk fermentation, the gluten will break down so do not worry about this.
- Put the dough back into the bowl after kneading the salt, cover with plastic wrap and a dish towel and allow to rise in a warm place until dough doubles in size. Mine took another 3 hours.
- Once the dough has doubled in size, remove the dough from the bowl and onto a floured surface. Cut the dough equally into 6-7 pieces (about 4 oz each). Each piece will make 1 bagel. The dough will deflate in this process so no need to punch down.
- Form the dough into a tight round circle by patting the dough into a rough circle and then rolling the dough into a snake-like form (see video above) and connect the edges to form a donut-like shape.
- Dust a baking sheet with rice flour. Place the bagels on the sheet, cover with a clean towel or plastic wrap and allow them to proof (rise) for 1 more hour.
- Once the bagels have proofed, bring a pot of water to a rolling boil. Drop the bagels into the water (I did 3 at a time) and allow to boil for 45 seconds, gently dunking the bagel the whole time (see pictures above).
- Remove from water and drain and put onto a cookie sheet that is dusted with cornmeal. Repeat until all the bagels have been boiled.
- Preheat an oven to 400F. Bake the bagels for 20 minutes or until the internal temperature reaches 195-200F.
- If you want them extra golden, brush them with a raw mixed egg the last 5 minutes of cooking time.
- Slice and enjoy!