Ingredients
- 1/2 cup active sourdough starter
- 1 cup lukewarm water
- 2 tablespoons honey or sugar
- 1 1/2 teaspoons fine sea salt
- 4 cups unbleached all-purpose flour
- 6 cups water for boiling
- 1 tablespoon granulated sugar for boiling
- 1 tablespoon baking soda for boiling
- Egg wash 1 egg white mixed with 1 tablespoon water
- Desired toppings such as poppy seeds or everything bagel seasoning
Instructions
- In a large bowl, combine the sourdough starter, lukewarm water, honey, and salt. Gradually add the flour and mix until a stiff, shaggy dough forms. Knead by hand for 6-8 minutes until the dough becomes smooth and elastic.
- Cover the bowl with a damp towel and let the dough rest at room temperature for 8-12 hours until it doubles in size.
- Turn the dough onto a clean work surface. Divide it into 8 equal pieces and shape each piece into a ball. Using your finger, poke a hole through the center of each ball to form a bagel shape. Let the shaped bagels rest for 30-60 minutes until they become slightly puffy.
- Preheat your oven to 425°F. Fill a large pot with 6 cups water and bring it to a boil. Stir in 1 tablespoon granulated sugar and 1 tablespoon baking soda. In batches, boil the bagels for about 1 minute on each side. Place on a parchment-lined baking sheet and carefully brush them with egg wash. If using, sprinkle on toppings.
- Bake for 20-25 minutes until golden brown. Remove them from the oven and let cool on a wire rack before serving.
