One Dozen Sunday Morning Bagels

Sourdough! Seems to be a popular hobby these days. I always loved eating sourdough and had the pleasure of taking a class through the Virtuous Bread program in my travels. Immediately I was captivated by sourdough, and with many trials and tribulations and yummy bread sampling along the way, I am officially hooked for life! When I came upon this magnificent book, Artisan Sourdough Made Simple by Emilie Raffa, I found ease and comfort with sourdough that I could incorporate into my everyday life. These bagels were an instant magical hit in my family and with the kids I teach cooking to. And well, for better or worse, I cannot stop eating them!

1 Dozen Sunday Morning Bagels

150 Grams Starter

250 Grams Water

18 Grams Sugar

500 Grams Flour

9 Grams Salt

1. Make Dough: 

In a large bowl, mix starter, water and sugar together.  Add flour slowly while mixing-before flour is fully mixed in add salt.  Knead it to form a rough ball.  Cover the dough and let rest for 20-40 minutes.  After the dough has rested knead into a semi smooth ball.

2. Rise: Cover the dough and let rise at room temperature until double in size 8-10 hours.

3. Shape:  Preheat oven to 450 degrees. Line a sheet pan with parchment. Remove the dough onto a very lightly floured surface.  Divide the dough into 12 equal pieces.  Gently flatten each piece, gather the ends, flip it up and roll into a ball.  Let the dough balls rest for 10 minutes to relax the gluten.

Poke a hole right through the middle of each dough ball and stretch the opening to the size of a silver dollar.  Place it on the parchment to rest. It should start to look like a bagel now.  Cover the bagels and allow to rest and slightly rise for 15 minutes.  

Bring a pot of water to a boil.  Add seeds or any bagel toppings to a shallow bowl.

4. Boil: Add 2 bagels at a time into the pot and boil for 30 seconds on each side.  Place bagels on sheet pan round side up.  Dip the bagels in the seeds or bagel toppings (if using cinnamon sugar-dry the bagels before dipping).  Place 2 inches apart on cookie sheet. 

5.  Bake:  Bake the bagels for 20-25 minutes. 

Recipe from Artisan Sourdough Made Simple by Emilie Raffa

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