בייגלה מחמצת

על המתכון

מצרכים

• 🥯 1¼ cups warm water
• 🥯 200g unfed sourdough starter
• 🥯 1 tsp instant yeast
• 🥯 3 tbsp sugar
• 🥯 4 cups bread flour
• 🥯 2 tsp salt
• Directions:
• Mix everything in a stand mixer for 7–10 minutes, or until the dough passes the windowpane test.
• Cover the dough and let it rise for 1 hour, or until noticeably puffy.
• Turn the dough onto a lightly floured surface and divide into 10 equal portions.
• Shape each piece into a bagel by creating a hole in the center and gently stretching and twirling until evenly shaped.
• Cover the shaped bagels and let them rest for 20 minutes.
• Meanwhile, bring a large pot of water to a boil and stir in 2 tbsp maple syrup.
• Boil each bagel for 30 seconds per side.
• Transfer to a baking sheet, brush with egg wash, and sprinkle with your favorite toppings.
• Bake at 425°F (220°C) for about 20 minutes, or until beautifully golden.
• These are delicious topped with everything seasoning, sesame seeds, poppy seeds, onion flakes—or leave them plain!
• 💬 Which topping would you choose?
• Save this recipe for your next baking day and tag me if you make them!
• #sourdoughbagels #bagelrecipe #homemadebagels #breadbaking #sonyasprep
• 🎥 Want more recipes, routines, and Jewish lifestyle content? Watch the full videos on my YouTube channel: Sonya’s Prep