These sourdough bagels are delicious and thick with that iconic chewy crust that you get with New York-style bagels.
The bagels are leavened with sourdough starter. Things give both great taste and texture to the dough.
The dough for these sourdough bagels is a lean and thick dough, with a low hydration level. It means it's easy to knead by hand.
The bagel dough is made day 1, proofed on the bench and then chilled overnight. Day 2 they are shaped.
Once shaped, leave them to puff a bit, then poach in a honey hot water bath. Coat in your favorite seeds.
Bake until browned. They are delicious when served fresh on the day. Swipe up for the recipe!