SOURDOUGH BAGELS

I pretty much never make loaves of sourdough bread anymore.  These bagels are just so good everything else pales in comparison.  A little more time consuming than a standard loaf, but so worth it.  

SOURDOUGH BAGELS

4 cups organic sourdough 

4 organic eggs, beaten

4 Tbsp avocado oil

1 cup organic milk (even works with homemade almond milk)

4 Tbsp organic coconut sugar

4 Tbsp local honey

2 tsp sea salt

3 cups organic whole wheat flour

3 cups organic unbleached white flour

organic sesame or poppy seeds

Method:  Pour the culture into a large mixing bowl.  Add the eggs, oil, coconut sugar, salt and mix.  Add the flour one cup at a time until the dough is stiff.  Then turn out onto a floured board and knead until smooth and satiny, and no longer sticky.  Add more flour as necessary.

Place the dough in a large bowl covered with a plate or lid, and let sit for 8-12 hours or overnight at room temperature.  

Divide the dough into 30 equal balls.  Roll each ball into a 15 cm rope and pinch the ends together.  Proof for 1 hour on a cookie sheet lined with parchment paper.

Preheat oven to 375*.  Bring 4 litres of water to boil in a large pot and add the honey and some salt.  Drop the bagels, 2 at a time, into the water.  Remove them with a slotted spoon after they rise to the surface, drain on a rack and sprinkle with sesame or poppy seeds.  Place bagels back onto the cookie sheets and bake for 25 minutes.  Let cool on wire racks.

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