Whole wheat sourdough bagels 4/29/2020
Ingredients:
½ cup bubbly
sourdough starter
1 medium
potato
1 Tablespoon
honey
2 eggs (save
back one of the yolks)
3
Tablespoons oil (I used avocado)
2 teaspoons
salt
4 cups whole
wheat flour
For the
glaze:
The reserved
egg yolk
1 teaspoon
cold water
Poppy or
sesame seeds (optional)
Directions:
1. Slice the potato thickly and boil it
in 2 ½ cups water until tender. Drain,
reserving the water and you can eat the potato.
It doesn’t go in the bagels. Let the water cool until warm.
2. Combine the starter, honey, eggs
(reserving one yolk), oil, salt and flour.
Stir, and add enough of the potato water to make a nice kneadable dough.
3. Knead, on a surface dusted with all-purpose
flour for 8 – 10 minutes.
4. Wash and oil bowl. Put in the dough
and turn it over so the top is oiled.
Cover tightly with plastic wrap.
5. Let the bowl sit on the counter
overnight (or all day).
6. In the morning, on a floured surface,
dump out the dough. Knead a little bit, and
then break off equal pieces. I ended up with
12. Form them into balls and let them
rest for 10 minutes on floured surface.
7. Form into bagels by flattening a bit
and then poke a hole in the middle and stretch out.
8. Place them on a greased or Silpat covered
cookie pan and allow to rise until they are nice and puffy… maybe half an
hour?
9. In the meantime, bring a large pan of
water, maybe 3 quarts to a boil and add ½ teaspoon baking soda.
10. A few at a time (don’t crowd them)
gently place the bagels in the boiling water and boil for 2 minutes, flip over
and boil for 2 more minutes. Remove with slotted spoon.
11. Make the glaze and brush their tops
and sprinkle with the seeds, if you wish.
12. You can put 6 of the 12 per baking
sheet. Bake in a preheated 425 F oven on
two racks for 13 minutes. Switch the
pans to the other rack and bake for 13 more minutes. Should be lightly brown
13. Cool them on wire racks.
14. Eat.
We love them toasted with cream cheese or butter.
