Sourdough Bagels
Yield
12 servingsPrep
50 minCook
30 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sourdough starter
|
* |
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
sugar
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
sugar
|
|
| 4 | qts |
water
boiling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sourdough starter
|
* |
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 45 | ml |
sugar
|
|
| 45 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
sugar
|
|
| 4 | qts |
water
boiling |
*
|
Directions
*Prepare Primary Sourdough Batter B according to recipe.
Be sure that you have saved 1 cup starter separately.
Let all ingredients come to room temp.
Sift 1½ cup flour, salt, and sugar into warm bowl.
Stir in salad oil and eggs.
Stir in Primary Batter B and add enough additional flour for dough to leave sides of bowl.
Turn dough onto well floured board and knead in enough additional flour to make dough smooth and elastic (about ¼ c).
Place in warm greased bowl, cover and set bowl in warm 85F spot until doubled in bulk.
This will take abt. 2 hrs.
When doubled, punch down and let proof for an additional 1½ hrs or until doubled in bulk.
Turn dough out onto floured board and divide it into 12 to 14 equal pieces.
Roll each piece into a 6 inch roll about ¾ inch thick.
Pinch the 2 ends together to form a doughnut shape.
Boil 4 qts water and add 2 tablespoons sugar.
Drop each bagel into boiling water 1 at a time.
Boil only 4 at a time.
Cook until they rise to the top and then turn over and cook for 2 minutes longer.
[NOTE- don't cook longer than 3 minutes or they get tough.]
Remove w/slotted spoon and place on greased cookie sheet.
When all have been boiled, put in preheated 375℉ (190℃) oven and bake for 20 to 25 minutes until crusty and golden brown.
Makes 12 to 14 bagels.
