Chewy, soft circles of joy with endless flavoring options.
- 2 cups sourdough starter
- 1 1/4 cup filtered water
- 1 Tbs. avocado oil
- 5 1/2-6 cups flour
- 1 Tbs sea salt
- 1 Tbs baking soda (for boiling)
- 1 egg + 1 Tbs water (for glazing)
- Using a dough hook in your stand mixer, combine sourdough starter, water, oil, flour and salt and let mix for about 30 seconds. Let sit for 10 minutes to allow the flour to absorb the liquid.
- Turn mixer on low and let it do it’s thing for 4 more minutes. Your dough will be very dense and it may seem like your mixer is struggling.
- Allow dough to rest in a greased bowl, covered with plastic wrap or a damp towel for 4 hours. (I ran out of time the day I let my dough rise, so I stuck it in the fridge to halt the souring process, the next day I allowed the dough to return to room temperature before continuing to step 4.)
- Remove dough and turn out onto a lightly floured surface (Jami’s tip of using a lightly floured tea towel worked like a charm!). Divide the dough into 12 equal portions (a knife or pizza cutter work well for this step).
- Roll each portion into a ball, then pinch through the center with your thumb. Gently stretch the dough into a bagel shape. I found over stretching them was important as the dough tends to want to shrink back. I aimed to have a hole about the size of a 50 cent piece.
- Cover the bagels with a damp tea towel and let rest for one hour.
- Bring a large pot 2/3 full with water to a rolling boil and add 1 tablespoon baking soda. Preheat the oven to 450℉.
- Drop as many bagels as will fit into boiling water and cook for 30 seconds, flip each bagel and cook for 30 more seconds. Remove bagels to parchment lined baking sheet. Continue step 8 until all bagels have been boiled.
- Brush the bagels with egg wash and top with desired topping, or a combination of toppings (see our favorites below).
- Place bagels in oven and bake for 15-20 minutes, or until bagels are cooked through and no longer doughy (you may need to rotate the pan halfway through baking).
Topping Options: Cinnamon & Sugar; Cinnamon & Raisin (mix the raisins into the batter); Dried Onion; Poppyseeds; Jalapenos & Cheese; Sesame Seeds; Blueberry (mix them into the batter)…the sky’s the limit!
- This recipe comes from Jami over at An Oregon Cottage, and although I’ve made a few adaptions, the basic recipe is hers. This recipe makes one dozen bagels.
- Serving Size: 1 bagel
- Calories: 237
- Sugar: 0.2g
- Sodium: 583mg
- Fat: 1.7g
- Saturated Fat: 0.3g
- Carbohydrates: 47.7g
- Fiber: 1,7g
- Protein: 6.5g