I’ve been wanting to bake up some sourdough bagels so …. I did. I mixed up the dough which was a stiff dough, using Northwest starter and let it proof:
I made up the bagels using 4 oz of dough for each bagel:
After they were done proofing, I simmered them in water which had salt and malt syrup added to it. Then I brushed on an egg glaze and sprinkled on a topping of onion flakes, poppy seeds or nothing. Then into the oven and:
This batch made about 28 bagels, and here is a picture of the inside:
You really need sourdough to make a great bagel!