Sourdough Bagels

by Julie Kohl on March 22, 2009

Sourdough Bagels

1 Cup starter
1/4 Cup vegetable oil (I used canola oil)
1/4 Cup warm water
2 tsp. Salt
2 – 2 1/2 Cups flour
Egg
Spices and seeds for topping.
Salt for water (about 1/8 cup)

In a handled mixing bowl combine starter, oil, water, 2 tsp. of salt and the flour. Start with 2 cups and add more if needed. Mix dough with a spoon. Turn dough onto a floured surface and knead just until all the flour is incorporated and the dough is smooth. Place dough in a bowl and cover with a moist towel. Allow to rise several hours or overnight. Turn dough out and divide into 8 equal pieces for standard bagels or 4 – 6 pieces for jumbo bagels. Work each piece of dough into a pancake shape, poke a hole in the middle with your finger and shape the bagel. Set aside and repeat for each bagel. Allow bagels to rest about 30 minutes. While bagels rest, preheat your oven to 425 and put on a big pot of water to boil. This is also a good time to mix up your topping(see below). When water has come to a boil add 1/8 cup of salt to the water and stir well. Making sure you maintain a full boil add bagels 2-4 at a time (depending on the size of your pot) to the boiling water. Boil 2-3 minutes. Remove with a slotted spoon to a rack. Repeat. Mix an egg until light yellow and brush over the tops of the slightly cooled bagels. Bake plain or dip into a spice and seed mixture. Place on a sheet pan coated with cornmeal and bake 12 – 15 minutes or until golden in color.

Toppings
You can use your imagination with the toppings or you can leave your bagels plain. For my bagels I used a combination of black pepper, kosher salt, poppy seeds, dill seeds and onion powder.

These have a wonderful thin crunchy outside and a moist chewey center! They were so good!


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