Elm Farm

Family owned & farmed in Marshfield, MO

Sourdough Bagels

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I delicately pieced together three recipes to create bagels that hit all the best-of when it comes to the perfect bagel experience.

Sourdough Bagels

Sourdough Bagels

Recipe by Cherith Mitchell
Servings

8

bagels
Cooking time

20

minutes

None of the drama, all of the flavor. These bagels are easier than most, quicker than some, and tastier than anything outside of a NY bakery. This recipe only makes 8 bagels, but that’s all my little Kitchenaid can handle at a time. The dough is quite thick. If you have a larger mixer, feel free to double the recipe (but keep the starter quantity the same).

Ingredients

  • Bagel Dough

  • 150 g very thick sourdough starter

  • 175 g warm water (90-100F)

  • 1 1/2 tsp olive oil

  • 15g honey

  • 10 g sea salt

  • 380g of all purpose flour

  • To Boil Bagels

  • 1 tablespoon baking soda for boiling bagels

  • Bagel Topping

  • 1/4 cup milk

  • Everything Bagel Topping

  • 1 teaspoon sesame seeds

  • 1 teaspoon poppy seeds

  • 1 teaspoon dried onion pieces or powder

  • 1 teaspoon dried garlic powder

  • 1 teaspoon coarse sea salt

Directions

  • Feed your sourdough starter quite thickly (low hydration) the night before (or in the morning to use that afternoon in the summer). If you must do a levain, try 116g flour + 58g water + 23g ripe starter and leave it on the counter overnight.
  • The next morning, combine all dough ingredients in mixer and let sit with wet towel over it for an hour.
  • Mix on low for 7 min. Transfer to oiled bowl and give it one stretch and fold after 1 hour. Wait another hour and give it another stretch and fold. You can repeat if the dough is still rough looking, but if it’s smoothed out, proceed to the long ferment proof. Let rise all day, or until the dough has loosened and puffed up. It won’t double like a regular bread recipe.
  • In the evening (5pm), scrape onto unfloured workbench and split dough into 100 gram balls. Work into small ball until smooth. Press hole through the middle with thumb and forefinger and stretch out by rolling between two forefingers in a “speed it up” motion. Place on parchment paper and allow to rise for several hours or until puffy but not quite doubled. Overproofing will cause the bagels to deflate in the next step.
  • For a later baking, place directly in fridge and finish proofing before baking the next day. Rise overnight or up to two days. Use plastic wrap, sealed ziplock, proofing bag, or continuously wet towel placed over it.
  • Combine dry seasonings and store in a jar for baking day. Try other toppings such as coarse salt, cheddar cheese, or a cinnamon sugar topping (just be sure to watch for burning toward the end).
  • When ready to bake, remove tray and bring to room temp (covered in wet cloth or sealed in plastic). When puffy, preheat oven to 475° convection and boil water in large pot. Add 1 TBSP baking soda when at a low boil.
  • Boil bagels 20 seconds on each side and transfer to parchment lined baking tray (sprinkle some seasoning on the tray before adding bagels) with slotted spoon.
  • Brush with milk and sprinkle seasonings on top generously. Bake for 15 min and then turn the oven down to 425° and bake for another 5 minutes for a total of 20 minutes in the oven.
  • Cool for 20 min and serve warm. Best fresh but can store for several days.