We can’t get enough of these bagels at our house! You’ll never want to go back to store bought after you try these! Load them up any way you want! They are delicious!
Recipe
1 cup starter
2 cups water, non-chlorinated
4 tablespoons maple syrup or honey
4 teaspoons salt
6 – 7 cups organic bread flour
In a large bowl mix together the starter, water, honey and salt. Add half the flour and mix with a fork, Danish dough hook or fork. Add the rest of the flour and mix by hand. You should have a dough that is just tacky. Cover with plastic or a moist towel to prevent the dough from drying out and ferment for 12 – 24 hours overnight. On a well oiled countertop place dough on top and divide into 16 equal parts. Roll into balls and push your finger through the middle and rolling the dough through your fingers to open up through the center. Place on a sheet of parchment paper and cover with plastic or damp towel to let rise 1 – 3 hours until doubled in size.
Once the bagels have risen heat your oven to 425 degrees in a regular oven or 400 degrees if using a convection oven. Fill a large pot with water and add 1 tablespoon baking soda and 1 tablespoon sugar. Bring to a boil and gently place a few bagels into the pot at a time. Cook on each side for one minute and place back onto parchment paper, turning them with a slotted spoon. Once all the bagels have been boiled and placed back onto the parchment paper, slide the parchment carefully onto a sheet pan. Sprinkle your choice of topping like an everything bagel seasoning or even cinnamon and sugar. Bake for 20 to 25 minutes. Let cool and enjoy!
