Fresh Sourdough Bagels
Yield: Approx. 8-18 bagels, depending on size
Preheat oven to 425 degrees F.
1 batch of our Whole Wheat Sourdough Bread dough
Kosher salt or other toppings
Bagels are made similar to the pretzels and will need to be par-boiled before baking.
Taking your dough, divide into equal pieces. From one full batch of dough I generally get 12-24 bagels, depending on size. Take each piece, roll between the palms of your hands to get a nice ball shape. Take the ball, press one thumb into the center, going all the way through to form your hole. Stretch the bagel out a bit making the hole a decent size to allow for rising, while still leaving a hole.
Place each bagel on a greased cookie sheet that has been sprinkled with corn meal. Cover with a damp, warm cloth and allow to rise until doubled. About 1-2 hours, more if the room is chilly. After rising is complete, bring a pot of water to boil on the stove. Place 3-4 bagels into the water and allow to pre-cook on one side for approx. 60 seconds. Flip the bagel for another 60 seconds. Remove with a strainer or slotted spoon to a baking rack. Allow to drip a minute or two while you place the next ones into the water. While the next round of bagels boils, take the drained bagels and move them to the baking sheet. Sprinkle with toppings, if desired. We like kosher salt. Do this with each small batch as they are removed and drained, until all bagels have been pre-cooked. Turn off the pot.
Place the baking sheet of bagels into the preheated oven and bake for 20-25 minutes. Serve hot, or allow to cool. Be careful when slicing!
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Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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