2 C starter 1/2 C water
4 1/2 C whole wheat flour 1 egg
1 t salt 3 T oil
All last 5 ingredients to starter. Knead well. Cover and
let rise 3 hours in warm place in oiled bowl. Roll out
1/2" thick and cut with cutter. Let rise 1 1/2 hours.
Drop bagels into boiling water, 2 or 3 at a time. When they
rise to surface turn over and boil 1 minute longer. Put on
oiled sheet. Brush with oil or beaten egg and water. Bake
at 350 deg. F. for 50 min.
dca> I think this is the first sourdough bagel recipe we have
had. A sourdough recipe of the purest form! (No bakers' yeast.)
Note: The following recipe is not a sourdough recipe, but doubtless it
could be easily modified to become a sourdough recipe.
# From: David Auerbach
Try Bernard Clayton: Breads of France (yep!).
Or: Make a very stiff yeast white bread flour yeast dough with more than the
usual amount of yeast. Let rise. Push down, portion, shape into bagel shapes.
Bring BIG pot of water with two tablespoons malt syrup in it to boil. After
water is boiling (that's how I measure the rising time of the bagels) drop
in three bagels at a time. After 20-30 seconds remove onto a towel, pat
dry and place on baking sheet. Continue. Brush with egg white, sprinkle
topping and bake in 375 oven.