Food Prood- The Homesteading Way

Laura Lawrence- Northern Michigan Homesteader

Welcome to Food Prood’s Sourdough Series

Sourdough Bagels

Need to create a starter? Click HERE and print this out! It's your complete step by step worksheet! Want to learn everything sourdough click HERE

Bagels mmmm Cream Cheese mmmm!! We love these bagels, only minimum fus to create these bad boys. After they bake and cool, I slice in half and toast them and smear on as much cream cheese as you want! When I don't make my own I'll buy organic valley cream cheese, it's got a delicious taste.

Printable Recipe HERE

Ingredients:

1/2 Cup Active Sourdough Starter
1 Cup Water
2 Tablespoons Honey or Sugar
2 Teaspoons Salt
4 Cups Flour (unbleached, preferrably organic)

Waterbath:
6 Quarts Water

1 Tablespoon Sugar

Directions

In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature overnight
Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 1 hour maybe two.

Bring to a boil the water and sugar mixture. Once to a boil turn on your oven to 425 Degrees F to preheat. Boil the bagels -about 3 at a time- for 2 minutes on each side. Using a slotted spoon drain each bagle and place back onto the parchment paper.
After slightly cooling you can then sprinkle salt on them or dip them into seasoning.

Bake the bagels at 425°F for 20-25 minutes or until golden brown.

Printable Recipe HERE

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