Manny’s Choice Sourdough Bagels
Ingredients
- 4 cups Manny’s Choice Flour
- 1 1/4 cups warm water
- 1 1/2 tbsps Honey
- 2/3 cup Manny’s Choice Sourdough Starter, active and bubbly
- 2 1/2 tsps salt
- 1 tbsp sugar
Instructions
- Make the dough: First, melt the honey in the warm water, then stir in Manny’s Choice Sourdough Starter until combined. Next, add in the Manny’s Choice Flour and salt, then mix until a shaggy dough forms. Then, knead the dough until it becomes smooth. If using a stand mixer with a dough hook attachment, this will take about 4-6 minutes on the lowest speed, or knead by hand.
- Form the bagels: Cover and let rise in a warm place until it has increased by about50% (about 8-12 hours, depending on the room temperature). After rising, turn the dough out onto a clean work surface and divide into 8 equal pieces. Then, form each piece into a ball by pulling the dough to the center and pinching it closed, making the surface of the ball as smooth as possible. Poke a hole through the center of the ball and gently pull into a bagel shape. Next, place the formed bagels on parchment paper (cut the parchment paper into individual pieces for each bagel to make it easier to transfer into boiling water later). Lastly, cover and let rise until the bagels become puffy (about 1-3 hours)
- Boil and bake bagels: Boil about 6 cups of water in a pot and stir in the sugar. Preheat the oven to 425°F with the rack in the center of the oven and with a pan of water to create steam as the oven heats up. After rising, boil the bagels for30 seconds to 1 minute on each side (the longer the bagel is boiled, the less it will rise in the oven and the chewier the bagel will be). Next, place on baking sheet after boiling. Remove the pan of water from the preheated oven and bake the bagels for about 14-16 minutes, until they are light brown.
- Enjoy!
Notes
Tips:
- We highly recommend using weight to measure ingredients as this is most accurate when baking.
- 100% hydration means that an established starter is fed 1 gram of water for every gram of flour.
- Sourdough starter is active and ready to use when a small amount floats in water.
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