Sourdough Bagels

Sourdough Bagels

1-1/2 cups sourdough starter set out for 12 hours in glass bowl (if you need starter, contact us!)

Next add
4 to 5 tablespoons olive oil (we like raw butter)
1 teaspoon sea salt
if you want an herb bagel, grate in a clove of garlic and 2 tsp dried oregano
slowly add in using a wooden spoon to stir
1-1/4 to 1-3/4 cups flour

When the dough begins to form a stiff ball, remove spoon, and start using your hands to knead. You may need to add more flour or oil if dough is sticky to your hands. Need into a ball punching a hole in the center, and set aside. You can allow to rise for 3 hours or an entire day.

Once dough has risen, prepare a LARGE pot of rapidly boiling water.  Carefully, put the bagel dough into the pot, as each floats to the surface, remove and put on a cloth to dry.

Put boiled bagels in the oven at 350 for 10minutes until golden.

Store in airtight container