Homemade Sourdough Bagels
Make the poolish by adding the 1 cup sourdough starter, 3 cups water, 4 cups bread flour and 1/4 cup sugar. Let it sit out overnight or for 8-12 hours
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The next morning add the poolish to a stand mixer.
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Add 1/2 cup dry powdered milk.
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Add 1/4 cup olive oil or avocado oil.
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Add 1 teaspoon salt.
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Add 4-4 1/2 cups bread flour and mix on low and knead for 5-8 minutes.
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Remove from the bowl.
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Place in a bowl and cover to rise for 1-2 hours.
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Remove the dough to a clean work surface.
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Form the dough into a 6 x 15 rectangle and cut the dough into 1 inch strips with a bench scraper. Then cut the strips in half.
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Use a ruler as a guide and roll the strip to a 12 inch log. Seal the two ends together and with your hand in the middle of the dough, roll slightly.
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Place the bagels on a parchment lined baking sheet. Rise for 30 minutes.
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Add 8 cups water to a large shallow pot and bring to a simmer.
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Add 2 tablespoons molasses and stir to combine.
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Place the bagels into the water and cook for 30 seconds on one side.
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With a slotted spoon remove the bagels and place (cooked side up) on a parchment lined baking sheet.
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Top with toppings of choice. Everything but the bagel seasoning, sesame seeds....
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Cinnamon and sugar....
Or Kosher salt, cheddar cheese, jalapeño and bacon.
Cook at 500 for 10 minutes (in the middle rack of the oven). Then lower to 475 and cook for 5 minutes.
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Let cool and serve with cream cheese or butter.
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