Gabe is my 10-year-old who loves to cook. Anything we try in the kitchen he likes to have a hand in. Today we decided to try sourdough bagels. It’s a first for both of us and honestly I don’t know why I waited so long to try them. They were SO EASY! Yes, there is an extra step of boiling them for a minute. But given that it only takes a minute, and then you pop them in the oven for 15 minutes, it’s not a big deal.
Makes 18 bagels
- 1 cup active sourdough starter
- 3 cups organic whole wheat flour
- 3 cups organic unbleached flour
- 1 1/4 cup filtered water
- 1 Tbsp coconut oil
- 1 Tbsp unrefined sea salt
- 1 Tbsp baking soda
- 1 egg
- 1 Tbsp filtered water
- Mix your starter, 1 1/4 cup water, coconut oil, salt and flours in your kitchen aid mixer with the dough hook. It will make a fairly firm dough. Transfer to a greased bowl and cover with a kitchen towel. Put in the oven with the oven light on. The oven is not on, just the light. Let the dough rise for 4 hours.
- After 4 hours, place the dough on the counter and press into a rectangle. Cut the dough into 18 equal pieces. Taking one piece at a time, push your thumb through the center and then shape the dough into a bagel shape. Place on parchment paper after it is shaped.
- When all 18 bagels have been shaped, let rise for 1 hour.
- Preheat oven to 450°F. In a large pot or large skillet, fill halfway with water and 1 Tbsp baking soda.
- Place as many bagels as will fit without having them on top of each other. Cook 1 minute flipping halfway. Remove from water and place on a greased stoneware pan.
- Beat the egg with 1 Tbsp water to make an egg wash. Rub the egg wash on top of bagels and sprinkle with toppings of choice. We use sesame seeds for some and Himalayan salt for others.
- Bake in a 450°F oven for 13-15 minutes.