No-Knead Homemade Bagel Recipe

My good friend Liz recently sent me some wonderful whole wheat flour. Liz and her husband are both soil scientists. I’m no where near smart enough to explain what they do but I do know that part of her husbands research includes growing this fantastic flour using organic and sustainable methods.

They live about 120 miles north of me. So this flour is whole grain, single source, organic, sustainable, local, and hand milled. And it tastes so much better than any store bought flour. How can you do better than that?

This morning I turned their flour into some beautiful bagels.

By the way, Liz made that handsome cutting board. In addition to being a scientist, she’s also an artist and woodworker. You can check out her work here: Mustang Creek Creative.

So here is my bagel recipe…I use a starter so this recipe may not be for everyone.

My No-knead Bagel Recipe

  • 175 grams King Arthur bread flour
  • 175 grams organic whole wheat flour
  • 8 grams salt
  • 200 grams filtered water
  • 120 grams 100% hydration starter
  • 1/4 cup baking soda
  • sesame seeds or other desired toppings (I used sesame, poppyseed & fennel)

You will also need a large pot to boil water and a large baking sheet lined with a Silpat or parchment paper.

Mix first 5 ingredients (through the starter) in a large bowl to create a fairly wet dough. Do not knead. Form into a ball. Cover with plastic wrap. Set aside to rise for 12 hours. Dough should double or triple in size. Punch down and allow to rise for another 3 or 4 hours until dough has again double or tripled in size.

Preheat oven to 450 degrees. Fill the large pot with water and set to boil. Add the baking soda when it reaches a boil. Divide the dough into 8 equal size balls and form into bagels (Here’s a YouTube video demonstrating the technique).

Gently drop one bagel into the boiling water for one minute.  Using a spider or slotted spoon, remove the bagel and drain. Set on prepared baking sheet. Sprinkle with desired toppings. Repeat this step with remaining bagels.

Bake the bagels for 18 to 20 minutes at 450 degrees.

Cool on a wire rack. Enjoy! YUM!!

 

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