One of the downsides to keeping a sourdough starter is that they have to be fed weekly. This means taking some of the starter out and replacing it with flour and water. Either you need to use the starter you take out or throw it away. I just can’t bring myself to throw it away so I am always looking for ways to use. So, I converted a bagel recipe to sourdough and made Sourdough Honey Bagels.
I started by dissolving the yeast in the warm water in the bowl of my stand mixer for 10 minutes. Then I added the rest of the ingredients.
I put the bowl on the mixer with the dough hook. I stirred until the ingredients started to come together. I scraped the bowl to get all the flour off the edges. Then I turned the mixer on and kneaded for 8 minutes.
I turned the dough out onto a lightly floured surface and kneaded it three or four times and formed it into a ball. I greased the bowl and turned the dough in it to coat. I covered it and let it rise in a warm place until doubled. It took about 2 hours but my kitchen is quite cool this time of year. I suggest checking starting at 1 1/2 hour. You can tell if it is ready by lightly pushing your finger tips into the dough. If the indentations stay, the dough is ready.
I turned the dough onto a floured surface and kneaded four or five times to eliminate any large bubbles.
I cut it into 8 pieces and formed those pieces into small balls.
Cover the balls with a towel and let them rest for 15 minutes.
While the dough is resting, preheat your oven to 425 F and start water boiling. You need the water to be at least 2 inches deep and the pot has to have room to take 4 bagels. I find my electric wok is perfect. A deep electric frying pan, a large Dutch oven or a canning pot all work as well.
Force your thumb through the centre of each ball and put the bagels on a greased baking sheet. Use two fingers to enlarge the whole in the centre. Cover and let sit for 10 minutes.
Put four bagels in the boiling water for 1 1/2 minutes. Flip them and boil for another 1 1/2 minutes. Return the bagels to the baking sheet.
Repeat with the last four bagels.
Bake for 20 minutes, rotating the trays top to bottom half way through the cooking time.
They are great toasted with butter or a smear of cream cheese.
These are great bagels. They have the nice chewy crust with a moist texture. The honey and the sourdough taste complement each other perfectly. I will be making a lot more sourdough bagels.
The Old Fat Guy
- 125 ml (1/2 cup) warm water
- 12 ml (2 1/4 teaspoon) active dry yeast (one packet)
- 180 grams (6.4 ounces) all-purpose flour (375 ml or 1 1/2 cup)
- 120 grams (4.25 ounces) whole wheat flour (250 ml or 1 cup)
- 250 ml (1 cup) sourdough starter
- 5 ml (1 teaspoon) kosher salt
- 25 ml (2 tablespoons) honey
- Put warm water in bowl of stand mixer. Add yeast and let sit for 10 minutes.
- Add remaining ingredients. Attach bowl to mixer with dough hook. Stir until ingredients start to come together.
- Scraped down dough hook and bowl.
- Turn mixer on and knead for 8 minutes.
- Turn dough onto a floured surface and knead three or four times and form into a ball.
- Grease the bowl. Put the dough in the bowl and turn to coat.
- Cover the bowl with a towel and let rise in a warm place until doubled, about 2 hours.
- Turn the dough onto a floured surface and knead four or five times to take out any large bubbles.
- Cut the dough into eight pieces and form each piece into a ball.
- Cover the balls with a towel and let sit 15 minutes.
- While the balls are resting, preheat the oven to 425 F and get water boiling. The water has to be at least 2 inches deep.
- Force your thumb through the centre of each ball and place them on a greased baking tray.
- Use two fingers to enlarge the holes in the bagels.
- Cover and let rest for 10 minutes.
- In batches, put the bagels in the boiling water for 1 1/2 minutes. Flip and boil the other side for 1 1/2 minutes.
- Remove from the boiling water and place back on baking sheet.
- When all the bagels have been boiled, bake in a 425 F oven for 20 minutes, rotating top to bottom racks half way through.
- Cool the bagels on a rack.
Fantastic!! I can’t wait to see what’s next!! These look delicious and that butter melting all over it has made me hungry.
Thanks, Sam. They are even better with cream cheese.
These bagels look perfect! I’ve only made them once, so I’ll have to try these soon 🙂
That is kind of you to say! I find the bagels in the store to be too bread like and too big. I hope you enjoy these if you try them.
The Old Fat Guy