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1 cup sourdough starter
1 cup warm water
2 teaspoons salt
1 1/2 teaspoons instant yeast
3 cups white flour
1 cup whole wheat flour
water to fill 10"-diameter pan 4" deep
2 tablespoons brown sugar
In large bowl, combine sourdough, water, salt, instant yeast, and flour. Mix together until combined. Knead to form a stiff dough, about 4-5 minutes. Place dough in lightly greased bowl and cover. Allow to rise for one hour. Gently deflate and allow to rise for another 30 minutes.
Transfer the dough to work space and divide into 12 pieces. Roll each into a smooth, round ball. Cover and allow to rise another 30 minutes. Meanwhile, fill a large saucepan about half full with water. Add brown sugar and bring to a gentle boil. Preheat oven to 425 degrees.
Using a finger, poke a hole through the center of each ball and stretch until the hole is about 2 inches wide. Transfer the bagels, four at a time, to the simmering water, maintaining a gentle boil with heat as needed. Cook the bagels for 2 minutes. Flip over and cook an additional minute. Strain bagels from water and place them on a greased baking sheet. Repeat with remaining bagels.
If desired, brush egg wash (1 egg + 2 tablespoons water) over bagels and sprinkle with sesame seeds, or other bread toppings. Bake for 25 minutes until golden brown. Cool on wire racks. Serve warm with cream cheese. Makes 1 dozen chewy bagels
