Homemade Sourdough Bagels
Homemade Sourdough Bagels Starter 3/4 C freshly fed Sourdough start 1/2 tsp Yeast Dough 4C (480g) Flour 1 1/4 C (283g) cool water 1 3/4 tsp (11g) salt 1 1/2 tsp Yeast Water Bath water, to fill a 10" pan about 3" deep 3 tablespoon (13g) light brown sugar 1/4 C Baking soda **Toppings and add in Ideas sesame seeds poppy seeds pretzel salt everything bagel seasoning cheddar jalapenos Monterey jack Parmesan Blueberries Asiago white cheddar cinnamon sugar chocolate chips Method: Starter, measure your freshly fed sourdough start add in yeast. Combine into a medium sized bowl, cover and let it rest at room temp overnight. Dough : Combine starter with all of the dough ingredients and knead to form a smooth, stiff but not dry textured dough. Place in a lightly greased bowl cover with a damp towel and set aside to rise for 1 hour. Gently deflate the dough then let it rise again for another 30 minutes. transfer dough to and unfloured work surface. Use your food scale to ensure
