Friday, April 22, 2016
I've already shared a sourdough bagel recipe several years ago but recently I've been making this version from Teresa Greenway and I think it is better than my former recipe. I assume it is the eggs that make the difference.
I usually make these with part whole wheat and part white flours but you could use all of white or all whole wheat.
Sourdough Egg Bagels
2 cups active starter
1 cup warm water
2 T. oil
1 T. honey
1/4 cup vital gluten (optional)
3 cups whole wheat flour
2 1/2 cups white flour
3 1/2 tsp salt
Desired topping: egg wash, onion flakes, poppy seed, sesame seed
Mix all ingredients together. Allow to rest for twenty minutes. Knead dough for five minutes. Add more flour if needed. This will be a stiff dough. Place in a greased bowl and allow to rise for 4-6 hours until doubled. While rising, stretch and fold the dough at least twice to help strengthen the gluten.
After rising, divide the dough into 12 pieces and shape into balls, then punch a hole in the center of each ball and stretch into a bagel shape. Cover bagels and allow to rise for two hours. In a large pot, boil two quarts of water with 1 T. salt and 2 T. baking soda. Gently drop bagels in the boiling water and cook for thirty seconds on each side. Place on parchment-covered baking sheet. Brush with egg wash (egg beaten with 1 T. of water) and sprinkle with favorite topping. Bake at 400 degrees for about 20 minutes.
Variation: For cinnamon raisin bagels add 2 tsp cinnamon to dough. Soak 2 cups of raisins in 1 cup hot water for 15 minutes then add to dough. Brush with egg wash and sprinkle with cinnamon sugar before baking.