Sourdough Bagels

Chewy, crispy, dense and so delicious! These New York style bagels are surprisingly easy to make and make the perfect lunch with cream cheese and your favourite smoked meat.

I start the dough in the evening, proof them in the fridge overnight and boil/bake the bagels the next morning.

INGREDIENTS (makes 10)

DOUGH

• 200g active sourdough starter
• 550g white bread flour
• 200g wholemeal flour
• 450g water (if you use 100% white bread flour then use 420g water)
• 1-2 tbsp honey or brown sugar (depends on your sweetness preference)
• 2 tsp salt

FOR BOILING & TOPPINGS

• 1 tbsp baking soda
• 1 tbsp brown sugar
• sesame seeds and/or poppyseeds for topping

1. Mix all ingredients together into a firm dough and leave covered to rest for 30-40 mins
2. Knead dough on a lightly floured surface for 5-8mins until smooth
3. Cover in bowl and let rest for another 45-60min
4. Divide dough into 10-12 pieces (approx. 120-130g each), roll into a ball and poke your thumbs into the centre to make a donut shape (see picture below). Grip the dough circle with your other fingers to turn and stretch out the circle. the circle should be 4-5 cm in diameter. For a couple of of the balls, I folded in some blueberries to make blueberry bagels
5. Place bagels on a lined tray, cover them with a damp tea towel and then in a big plastic bag, seal, and refrigerate overnight.