Benefits of sourdough

• lower glycemic index and doesn’t spike blood sugar
• fermentation ezymes break down phytic acid which helps improve digestibility
• enhances gut health due to fermentation process
• longer shelf life without added preservatives because it contains naturally occurring acetic acid which prevents mold and fungal growth
• increases mineral availability and absorption 

Importance of developing gluten in dough

The more the gluten is developed (through kneading of the dough), the better the dough rises and the more structure the bread will have. When gluten isn’t properly developed, the bread becomes dense and tough. The windowpane test helps to determine if the dough has been kneaded sufficiently by stretching a small piece into a square to be thin enough to see light through it without ripping.  

Tips

• Make sure dough doubles before rolling into bagel shapes
• After rolling them, make sure to let them rise enough that you can tell they have risen and are puffy to the touch
• When boiling the bagels, they should float to the top of the water. If they don’t, they haven’t risen enough and will likely be more dense.

Ingredients

bagels –

4 cups all purpose or bread flour

1 heaping cup warm water

½ cup bubbly, active sourdough starter

2 Tbsp honey

1 tsp cinnamon

2 tsp salt

For boiling water –

1 Tbsp baking soda

1 Tbsp honey or cane sugar

crunch topping –

¾ cup cane sugar

1 Tbsp molasses

1 tsp vanilla

1 Tbsp butter, melted

Directions

Combine all bagel ingredients in order into a stand mixer. Using dough hook attachment, mix dough on low-med for about 10 minutes until it passes the windowpane test (see note at top).

Cover with plastic wrap and a towel, and allow to rise until doubled – about 8-10 hours.

Once dough is doubled, divide into 8 equal pieces and roll into dough shape. Place on parchment, cover with tea towel, and allow to rise another 1-2 hours until puffy.

Preheat oven to 420 degrees.

Add baking soda and sugar to a pot of boiling water.

Place 1-2 bagels in boiling water and boil for 1 minute. Flip each bagel and boil for another minute.

Place bagels on baking sheet and repeat until all bagels have been boiled.

Combine ingredients for crunch topping in a small bowl. Scoop 2 Tbsp or so onto each bagel, packing it into the middle. Repeat with each bagel.

Bake bagels for 20-25 minutes.

I recommend cooling completely before slicing.