Whole Wheat Sourdough Bagel

  • 2 cups sourdough starter
  • ½ cup filtered water
  • 2 Tbls. sweetener (honey, maple syrup, Rapadura)
  • 2 Tbls melted butter
  • 2 eggs, beaten
  • 4-5 cups “hard” whole wheat (spelt, hard red, hard white, red fife)
  • 2- 3 tsp. sea salt (add after 1st rising)

Start the night before you want to bake. Combine the sourdough, water, sweetener, butter and eggs. Mix until well blended. Add the flour a cup at a time. Mix until it turns into a dough. The dough will be quite dry. Rest the dough for 5 min. and then knead. Give it a good 10 min. of kneading, adding flour as needed. I do this right in the bowl. Once the gluten is developed, form it into a ball and smear with melted butter and put into a greased bowl. Cover the dough loosely with a cotton cloth and let it ferment/rise overnight or at least 8 hours in approx. 60 to 70 degrees F (15 to 21 degrees C).
In the morning, add salt and mix in well using the kneading technique, then shape into bagels. Make them about 2 ½ to 3oz. each (70 to 90 grams). The easy way is to roll the dough into a ball, stretching the dough to the center underside of the ball. Then poke a hole in the center of the ball with your thumb and then stretch the ball into the doughnut shape. Put on a greased parchment paper and brush with melted butter.
Cover them and let them proof at room temperature for one hour.

Note: If you are making bread with this batch, then let rise for 2 to 2 ½ hours at room temp. and then bake. Baking time is about 30 to 40 min. The bread can also be refrigerated after it has risen.

Then move them into the refrigerator for a minimum of 1 hour or as long as 12 hours.
Preheat oven to 425 degrees F and put a big pot of water on stove to boil. Once the water is boiling, add 2 Tbls. of sweetener. Drop bagels into boiling water. I do 3 at a time. They should first sink and within 1 min. float. (be sure they don’t get stuck on the bottom of pot). After one minute, flip them over in pot and boil another minute longer. Drain and place on cookie sheet with greased parchment paper (optional), top with seeds, salt, garlic, or whatever. Put in oven and drop temp. to 350 degrees, bake for about 25 to 35 min., until nicely browned. If the tops don’t look done compared to the bottoms, I just put on broil for 2 min. (watch very carefully!)
Lorraine Carlstrom (250-352-3860)

Note: I always recommend that you use local and grown without chemicals ingredients when ever possible and butter or lard from animals raised in a healthy and humane way.