Sourdough Bagels

In a large bowl combine active sourdough starter (115g), water (187g), sugar (18g), and salt (7g) together with a fork. Add the flour (375g bread flour). Combine to form a rough dough, then finish mixing by hand until no lumps of flour remain. The dough will be very stiff and dry. Note: it’s important to use a large mixing bowl- this dough is strong and rises quite high.

Cover the dough and let rest for 45 minutes to 1 hour. After the dough has rested, add your mix-ins, if desired.

For cinnamon raisin bagels:

Raisins 113g

Cinnamon 3/4 tsp

Vanilla Extract 1 tsp

Nutmeg 1/8 tsp

For jalapeno bagels:

Chopped pickled jalapenos 130g

Knead the dough again for 5-10 minutes. Add more flour (1-2 tablespoons) if the dough is too wet/sticky--this may happen if you add soaked raisins or pickled jalapenos. If you're adding mix-ins you will have to knead the dough for at least 10 minutes to incorporate the ingredients throughout the dough.

Cover the bowl with plastic wrap that has been lightly coated in oil to prevent sticking. Let it rise until it doubles in size, about 8-10hrs.

Line a sheet pan with a nonstick silicone mat or parchment paper. If using parchment, lightly coat with cooking spray or oil to prevent sticking.

Remove the dough onto a non-floured work surface. Flatten the dough into a rectangle and divide into 6 equal pieces (use your scale to weigh, divide, and measure). Roll each piece into a ball. Let the dough rest on your lined sheet pan for 10 to 15 minutes to relax the gluten.

Working with one ball of dough at a time, poke a hole straight through the center. You can lift up the dough, insert both index fingers through the center hole, and barrel roll your fingers to gently stretch the opening. When finished, place the dough back onto the sheet pan. It’s okay if the hole shrinks slightly; you can make it bigger just before boiling.

Cover the dough with a damp towel or saran wrap and let rest at room temperature for 20 to 30 minutes. The dough will only puff up slightly at this stage.

Bring a medium pot of water to a boil. Add the honey and stir well to dissolve. Preheat your oven to 425°F.

Add 2 to 3 bagels into the pot and simmer for 1 minute on each side for a thin crust. Using a slotted spoon, transfer the bagels back the sheet pan you used earlier.

Place your sheet pan on the center rack. Bake the bagels for about 20 to 25 minutes. Flip them over to briefly cook the bottom side, about 1 to 2 minutes or less. When ready, your bagels will be puffed up, light golden brown, and feel light to the touch. Transfer to a wire rack to cool.

Enjoy!