Sourdough Bagels
Active time: 20 minutes - Total time: 5 hours 30 minutes / Serves 12-18
ingredients
- 2 cups sourdough starter
- 1 cup of water
- 1 Tablespoon avocado oil
- 5 ½ cups of sprouted spelt flour
- 1 Tablespoon sea salt
- 1 Tablespoon baking soda
- ½ cup of poppy seeds
- ½ cup sesame seeds
- Seasonings of choice
method
In a stand mixer combine starter, avocado oil, water, salt, and sprouted flour. Mix, then let rest for 15 minutes.
Knead the stiff dough for about 15 minutes. Transfer to a floured bowl, cover, and let rest for 4 hours.
Remove the risen dough from the bowl, and place it on a floured surface, knead a couple times. Take the dough and divide it into 18 equal portions. Carefully stretch and roll the dough pieces out until they are about 8 inches in length.
Bring the ends together to form a circle and pinch the ends to seal. Make sure the ends are sealed well or else they will open during the boiling process. Place bagels on two parchment lined baking sheets, cover with a kitchen towel and let them rise for an hour.
While the bagels finish rising, bring 16 cups of water to a boil in a large pot. When the water comes to a boil, add in the baking soda. Turn the heat down to a simmer and add the bagels into the water, two at a time. Allow the bagels to cook for 1 minute per side.
Preheat the oven to 475° F.
Remove with a slotted spoon and place into either seed mixture. Coat one side of the bagel and place back on the baking sheet. Repeat with all bagels.
Place one sheet of bagels into the oven to bake for 10-12 minutes or until they begin to brown on the bottom. Flip bagels over and cook for another 5-8 minutes, watching carefully after 5 minutes to make sure they don’t overcook. The bagels should be golden brown.
Serve warm alone or with your favorite toppings. The bagels keep well in airtight container in the fridge for about one week.
