Easy Sourdough Bagels

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!