Sourdough Bagels

There's something amazing about the smell of freshly baked bagels wafting through the house. For us, sourdough bagels have become an essential part of our kitchen. Crispy on the outside, chewy on the inside, these bagels are a delightful breakfast or snack option that taste great while being gut-friendly thanks to the power of fermentation.

Ingredients:

• 150g of active sourdough starter

• 250g of warm filtered water

• 24g sugar

• 500g bread flour

• 9g salt

• 2tbs honey

Instructions:

1. Mix 150g sourdough starter, 24g sugar, and 250g warm filtered water in a bowl and whisk it together until fully incorporated.

2. Add 500g bread flower and 9g salt in with the sourdough starter, water, sugar mixture.

3. Take a spoon and lightly incorporate enough so you can take it out and knead the dough.

4. Knead the dough for about 5 minuets.

5. Shape dough into a round smooth ball and place into an oiled bowl.

6. Cover bowl with a tamp towel and let it bulk ferment on the counter for 8 hours or until double in size.

7. After it has doubled in size, take the dough out and cut into 8 equal chunks and shape into balls.

8. Let the 8 shaped dough balls rest for 10-15 minuets.

9. Poke a hole and slightly stretch the middle to form the iconic bagel hole and let rest again for 20 minuets.

10. Boil a pot of water with 2tbs honey or sugar in it, place raw dough into the boiling water and boil the bagels 30s each side.

11. After you remove from the water is the time you want to add toppings of your choice, while they are still wet.

12. Place on a baking sheet with parchment paper and place in oven at 425 degrees for 20-25 minutes or until top is golden brown.

13. Enjoy warm or store them for later enjoyment!