Sourdough Bagels
Sourdough bagels from Spoonsparrow: elevate your Sunday breakfast with these American-style rolls!
Ingredients
- 25 g sourdough starter (preferably wheat sourdough)
- 230 g lukewarm water
- 200 g Whole Wheat Flour
- 8 g salt
- 20 g honey
- 150 g Spelt flour Type 1050
- 1 tsp light sesame seeds
- 1 tsp Black cumin
- 1 pinch coarse sea salt
Instructions
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1.
Whisk the sourdough starter with 50 g water, add 50 g whole wheat flour and mix well. Cover in a glass jar and let sit at room temperature for 3–6 hours until it has roughly doubled in volume.
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2.
Weigh the remaining water, dissolve salt and honey in it. Add the rest of the whole wheat flour and spelt flour. Then fold in all the sourdough starter. Knead everything into a smooth dough. Cover and refrigerate for about 12 hours (overnight).
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3.
On the next day, turn the dough onto a work surface and divide it into six pieces. Shape each piece into a ball and use your finger to make a hole in the center. Dust with flour, cover with a clean kitchen towel, and let rest for about 30 minutes.
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4.
Bring water to a boil in a large pot. Boil the bagels in the boiling water for about 1 minute, lift them with a slotted spoon, drain, and place on parchment paper. Sprinkle sesame seeds, black cumin, and coarse sea salt over the bagels and bake in a preheated oven at 220 °C (fan‑forced 200 °C; gas: level 3–4) on a hot baking tray for 15–18 minutes.
