Ingredients

The following ingredients have 12 Servings
  • 2 cups sourdough starter (16 ounces) ((See Note 1))
  • 1 1/2 cup warm water (14.5 ounces)
  • 1 tbsp olive oil
  • 3 cups whole wheat (24 ounces) ((sifted))
  • 2 cups bread flour (16 ounces) ((sifted))
  • 1 tbsp kosher salt (0.2 ounces) ((or 2 tsp regular))
  • 1 tbsp baking soda
  • 1 egg (beaten)
  • 1 tbsp water
  • sesame seeds
  • poppy seeds
  • dried onion flakes
  • dried garlic flakes
  • Parmesan cheese
  • kosher salt

Instruction

  • Mix sourdough starter, water, oil, sifted flour, and kosher salt together in the bowl of a mixer with a dough hook. Add a tablespoon of water at a time, if needed, for dough to come together. Rest for 10 minutes. 
  • Next, knead the dough on low speed for about 4 minutes. Transfer to a large bowl coated with cooking spray and let rise for 4 hours, covered lightly with kitchen towel.
  • Turn dough onto floured surface, fold the dough over on itself 2-3 times, knead a couple of times, flatten and cut into 12 equal pieces. 
  • Shape the dough into a ball and pat together to make a bagel shaped disc shape. Use your thumb to poke a hole through the middle of the dough, stretching to make the center hole. Place the shaped bagels on a parchment or silicone lined baking sheet. Cover the shaped bagels with a damp kitchen towel and let sit for about 1 hour to rise.
  • In a bowl mix together the sesame and poppy seeds, dried onion and garlic flakes, shredded Parmesan cheese and sea salt flakes or kosher salt (optional).
  • Preheat your oven to 450°F. Fill a large 12-inch skillet or wide stock pot half full with water and add the tablespoon of baking soda. Bring it to a boil. When the water is boiling, drop as many bagels as will fit, one at a time, into the boiling water. Boil for 1 minute total, turning at the 30 second mark. Use a slotted spoon to place the bagels back on the baking sheet. Continue until all the bagels have been boiled.
  • Brush the bagels with the egg wash and dip one side into everything seed mixture. Arrange seed side up on baking sheet. Bake for 14 minutes. Cool on a rack. Store in an airtight container.