Ingredients
For the bagels:
1 cup active sourdough starter
1 1/4 cups warm water
2 tbsp honey
4 cups bread flour
1 1/2 tsp salt
For the cinnamon sugar topping:
1/2 cup brown sugar
1 tbsp cinnamon
1/4 cup melted butter
For the boiling water bath:
1 tbsp baking soda
Instructions
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In a large bowl, combine sourdough starter, warm water, and honey. Add flour and salt to form a sticky dough.
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Knead the dough for 8-10 minutes until smooth and elastic. Cover and rest for 30 minutes.
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Stretch and fold the dough, rest for 30 minutes, then repeat for a total of 90 minutes.
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After the final fold, cover the dough and let it rise overnight for 8-12 hours.
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The next day, divide dough into 8 equal pieces. Shape each into a ball and create a hole in the center to form a bagel. Rest for 30 minutes.
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Preheat oven to 425°F (218°C).
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Boil water with baking soda, and cook bagels for 1 minute per side.
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Brush bagels with melted butter and sprinkle with cinnamon sugar.
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Bake for 20-22 minutes, until golden and crisp.
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Cool slightly before enjoying!
Notes
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Variations: Experiment with maple sugar, chopped nuts, or a drizzle of glaze. For a savory twist, skip the cinnamon sugar and use garlic or cheese.
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Storage: Store bagels at room temperature for up to 2 days, or freeze for up to 3 months.
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Reheating: Toast or warm in the oven to re-crisp.
- Prep Time: 30 minutes (plus overnight ferment)
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking, Boiling
- Cuisine: American
- Diet: Vegetarian
