These sourdough bagels combine the chew of classic bagels with the tang of sourdough. Made with a sourdough starter and boiled with maple syrup and baking soda, these bagels are perfect for enjoying fresh or saving for later.
1: Feed your sourdough starter with 1/2 cup flour and 1/2 cup water in the morning or early afternoon before making the bagels.
2: In the evening, mix 3/4 cup starter with warm water and granulated sugar in a mixing bowl.
3: Add flour and kosher salt to the bowl.
4: Mix using a stand mixer with a dough hook for about 5 minutes on the lowest speed, or knead by hand for about 10 minutes.
5: Place the dough in a bowl, cover with plastic wrap and a towel, then let it rise overnight.
6: The next morning, scrape the dough onto a work surface and divide it into 6 equal pieces.
7: Form each piece into a ball and let them sit under a damp towel for 5-10 minutes.
8: Roll each ball into a 9-12 inch long cylinder and bring the ends together to form a bagel, sealing the seam by rolling it for 30 seconds.
9: Set the bagels on a tray, cover with plastic wrap and a damp towel, and let them rise for another hour.
10: Preheat the oven to 425°F.
11: Boil the bagels in a pot of water with maple syrup and baking soda, letting them float and boil for 30 seconds on each side.
12: Remove bagels from the water and sprinkle with everything bagel seasoning.
13: Bake the bagels on an elevated rack in the oven at 425°F for 25 minutes.
