Rye Sourdough Artisan Bagels Recipe

Designed for Anyone who Wants to Learn How to Make Delicious Bagels From Scratch

Suggested Cookbook
Designed for Anyone who Wants to Learn How to Make Delicious Bagels From Scratch

Rye Sourdough Artisan Bagels Recipe

These rye sourdough bagels are chewy and have a wonderful tangy flavor from the sourdough starter. Caraway seeds give them a distinct and delicious flavor that pairs well with cream cheese or smoked salmon.

Ingredients

Toppings can be poppy seeds or sesame Seeds
1/4 cup warm water
1 egg yolk
1 tbsp caraway seeds
1 1/2 cups sourdough starter (unfed)
1 cup rye flour
3 cups bread flour
1 tbsp honey
2 tsp salt

Time Needed

Prep Time: 3 hours
Cook Time: 25 minutes
Total Time: 3 hours, 25 minutes

Instructions

Combine the bread flour, rye flour, and salt in a large mixing bowl.
In a mixing bowl, combine the unfed sourdough starter, honey, caraway seeds, and warm water.
Combine the ingredients and stir until a dough forms.
Knead the dough for 10 minutes, or until it is smooth and elastic.
Cover the bowl with a damp cloth and set aside for 1-2 hours, or until the dough has doubled in size.
Punch the dough down and cut it into 12 equal pieces.
Form each piece into a ball, then poke a hole through the centre with your finger.
Form a bagel shape by stretching the dough around the hole.
Allow the bagels to rise for another 30 minutes on a baking sheet lined with parchment paper.
Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
To make an egg wash, whisk together the egg yolk and water in a small bowl.
Brush the bagels with the egg wash and top with poppy or sesame seeds.
Bake the bagels for 20-25 minutes, or until golden brown and thoroughly cooked.