Sourdough Bagels

Ingredients - yields 12-14 bagels:


Prepare Sourdough Batter according to recipe. Be sure that you have saved 1 cup starter separately to return to refrigerator. Let all ingredients come to room temp.

  1. Sift 1 1/2 cup flour, salt, and sugar into warm bowl.
  2. Stir in salad oil & eggs.
  3. Stir in sourdough batter and add enough additional flour for dough to leave sides of bowl.
  4. Turn dough onto well floured board and knead in enough additional flour to make dough smooth & elastic (aboutt 1/4 cup).
  5. Place in warm greased bowl, cover and set bowl in warm 85F spot until doubled in bulk; (about 2 hrs)
  6. When doubled, punch down and let proof for an additional 1 1/2 hrs until doubled in bulk.
  7. Turn dough out onto floured board & divide it into 12-14 equal pieces.
  8. Roll each piece into a 6" roll abt 3/4 " thick.
  9. Pinch the 2 ends together to form a doughnut shape. Boil 4 qts water & add 2 tbsn. sugar.
  10. Drop each bagel into boiling water 1 at a time; boil only 4 at a time.
  11. Cook until they rise to the top and then turn over
  12. Cook 2 mins longer; don't cook longer than 3 mins or they get tough.
  13. Remove with slotted spoon and place on greased cookie sheet.
  14. When all have been boiled, put in preheated 375F oven and bake for 20-25 mins until crusty & golden brown.

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