Sourdough Bagels

This sourdough bagel recipe makes the best bagels that are thick, chewy, and delicious.

They are made over a period of two days, with a cold rise in the fridge. The long cold proof brings extra flavor to the dough.

You'll need an active sourdough starter for this recipe.

The dough is thick and easy to work by hand. You can also use a stand mixer on low speed.

Knead it until smooth then let it rise in a warm spot. After rising, place it in the refrigerator overnight (or up to 24 hours.)

When ready to bake, shape the cold dough into a log. Cut it into 8 equal pieces and shape into balls.

Take a dough ball and use your thumbs to make the hole in the middle of the dough ball and roll the dough ball around your thumbs and index fingers to widen the hole.

Poach in boiling water with some honey or brown sugar added to it. This gives the bagels a golden sheen once baked. Sprinkle with seeds after poaching.

Bake until deep golden brown. Let the bagels cool for 30 minutes before slicing.

See the link for the full recipe plus more sourdough recipes and ideas!