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🍽️ Sourdough Bagels

210 kcal · 30 min · 4 servings

Ingredients

• 25 g sourdough starter (ideally wheat sourdough)
• 230 g lukewarm water
• 200 g whole wheat flour
• 8 g salt
• 20 g honey
• 150 g spelt flour Type 1050
• 1 tsp white sesame seeds
• 1 tsp black cumin
• 1 pinch coarse sea salt

Instructions

1. 1. Stir the sourdough starter with 50 grams of water.
2. 2. Add 50 grams of whole wheat flour and mix well.
3. 3. Let the mixture stand in a covered glass at room temperature.
4. 4. Wait 3 to 6 hours until the volume has doubled.
5. 5. Weigh the remaining water.
6. 6. Dissolve the salt and honey in the water.
7. 7. Weigh the remaining whole wheat flour and spelt flour.
8. 8. Add the entire sourdough to the flour-water mixture.
9. 9. Knead everything into a smooth dough.
10. 10. Let the dough rest covered in the refrigerator for about 12 hours (overnight).
11. 11. Place the dough on a work surface the next day.
12. 12. Divide the dough into 6 equal pieces.
13. 13. Shape the pieces into balls.
14. 14. Press a hole into the center of each ball with your finger.
15. 15. Lightly dust the bagels with flour.
16. 16. Cover them with a clean kitchen towel.
17. 17. Let the bagels rest for about 30 minutes.
18. 18. Bring water to a boil in a large pot.
19. 19. Boil the bagels in the boiling water for about 1 minute.
20. 20. Remove the bagels with a slotted spoon.
21. 21. Let them drain.
22. 22. Place the bagels on baking paper.
23. 23. Sprinkle the bagels with sesame seeds, black cumin, and coarse salt.
24. 24. Preheat the oven to 220 °C (convection 200 °C, gas level 3–4).
25. 25. Bake the bagels on a hot baking sheet for 15 to 18 minutes.

Nutrition per serving

• kcal: 210
• Protein: 7 g · Fett/Fat: 2 g · Carbs: 41 g