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Best Sourdough Bagels (Soft, Chewy, Easy!)
  • subheading: For the Dough:
  • 150 g ( 3⁄4 cup) bubbly, active sourdough starter
  • 250 g ( 1 cup plus 2 tsp) warm water (See Notes below for temperature range)
  • 24 g ( 2 tbsp) granulated sugar
  • 500 g ( 4 cups plus 2 tbsp) King Arthur bread flour
  • 9 g (1 1⁄2 tsp) fine sea salt
  • Cooking spray or oil, (for coating the plastic wrap)
  • subheading: For the water bath:
  • 20 g ( 1 tbsp) honey
  • subheading: Toppings:
  • Mixed seeds, such as poppy, sesame, fennel, flax and sun flower seeds or Everything Bagel Spice.
  • subheading: Notes:
  • Water temperature: In winter, I use 85 to 95 F water (29 to 35 C) to give the rise a boost. In summer, I use cooler water, about 55 to 60 F (13 to 16 C) to slow down and control the rise.
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