Sourdough Bagels

I LOVE bagels! Just like a bagel with a good cream cheese is chef's kiss. 

However, lox is really high up there on my "favorite breakfast foods" list.  When we went to Nashville we tried Proper Bagel where they had a plain bagel with smoked salmon and capers cream cheese. I kid you not, one of the best things I've eaten in Nashville. When we got home, I was determined to recreate this- but with an everything sourdough bagel. I've tried a few different recipes, but this one is my favorite! 

You can use different toppings - shredded cheese, cinnamon and sugar, or even fold in blueberries, really make it your own. 

I don't want to brag by any means, but we recently had a guest stay with us and I served bagels one of the mornings. He ate at so many restaurants around St. Louis over those five days here, but when I asked what his favorite meal was, he said the bagel. I thought it was just nice compliment, but he apparently he had told others and they asked to come over and try these bagels, too. So fair warning, if you make these to share, people may ask you to make them again and again. 

Sourdough Bagels

Ingredients 

½ cup sourdough starter

1 cup water

2 tablespoons sugar or honey

2 teaspoons salt

4 cups all purpose flour

1 tablespoon baking soda

Instructions

Add active sourdough starter, water, sugar, salt, and two cups flour to a stand mixer.

Mix until it comes together, about 10 minutes on low speed. The dough will be really stiff and difficult to incorporate.

Add remaining flour, half a cup at a time. Use a dough hook and knead until it is smooth and pliable.

Cover dough with wet tea towel, plastic wrap, or beeswax wrap and allow to ferment for 8 to 12 hours. (I usually let them sit overnight on the counter.)

Divide into 8 equal pieces.

Roll the dough into balls, flatten them down a bit, and poke a hole in the middle with your finger. Stretch the hole a bit to widen.

Cover with a tea towel and allow the dough to rise in a warm spot for 1-4 hours or until puffy.

Preheat oven to 425 degrees.

Bring a large pot of water to a boil and add the baking soda.

Using a slotted spoon, gently add bagels to the water and boil for one minute, flip, then boil for another minute.

Shake off excess water and top with desired toppings. For me, it's usually Everything But the Bagel Seasoning. 

Place boiled bagels on parchment-lined baking sheet. Bake for 20-25 minutes, or until golden on top.