This recipe makes 6-8 bagels
200g sourdough starter
1 cup of water
1/4 cup of olive oil
500g whole wheat bread flour
1 teaspoon of salt
semolina flour for dusting
1 beaten egg and toppings of your choice (sesame, poppy seeds etc.)
In a large bowl mix together the sourdough starter, water, olive oil and flour. Leave the mixture for an hour. Next add the salt. Knead the dough for about 10 minutes. Put the dough back into the bowl, cover it and leave the dough until it has doubled in size (about 3-4 hours).
Once the dough has doubled in size, tip it out onto an oiled surface. Cut the dough equally into 6-8 pieces. Form each piece into a rough circle and then roll it into a snake-like form and connect the edges to form a round shape.
Dust a baking sheet with semolina. Place the bagels on the sheet, cover with a clean towel or plastic wrap and allow them to proof for 1 more hour.
Once the bagels have proofed preheat the oven to 400F.
Bring a pot of water to a boil. Drop the bagels into the water for 60 seconds, turning the bagel over after 30 seconds.
Remove from water and drain on a wire rack. Then put the bagels onto a baking sheet dusted with semolina. Brush the with beaten egg and sprinkle on toppings such as sesame seeds, poppy seeds etc.
Bake the bagels for 20 minutes.