02/07/2025
*SOURDOUGH BAGEL - SAME DAY BAKE*
These naturally leavened sourdough bagels are chewy on the inside, but light and crispy on the outside. Without any complicated steps, they re also very easy to make.
Ingredients
• 450 grams All Purpose Flour
• 225 grams Water
• 100grams Active Sourdough Starter (feed)
• 20 grams Honey
• 10 grams Salt
*Mixing the Dough*
• Into a mixing bowl (or the bowl of a stand mixer) add 225 grams of water, 10 grams of salt, 100 grams of risen sourdough starter, and 20 grams of honey. Mix the ingredients together thoroughly.
• Next, add 450 grams of flour into the liquid ingredients.
Stir the flour together with the other ingredients until a dry dough has formed. When stirring seems to not be doing much anymore, it's time to knead the dough.
* Kneading or Mixing the Dough*
• Hand Kneading: Knead the dough for 8-10 minutes by hand on the kitchen counter. Don't add any extra flour during kneading.
At the end of the kneading time, you should have a smooth ball of dough that holds together well, and all of the loose flour should be incorporated into the dough.
IF USING STAND MIXER:
Move the bowl onto the base of the
stand mixer and set it to low speed for about one minute.
During this time the dough should come together into a solid mass.
Then, continue kneading for about 8 minutes on medium speed until the dough becomes smooth and starts to clean up all of the flour stuck onto the sides of the bowl. After 8 minutes, transfer the dough onto the counter and form it into a smooth ball with your hands.
*Bulk Fermentation (The First Rise) *
• Place the ball of dough into a mixing bowl or into an oiled glass container with a lid. Cover the dough up and let it rise at room temperature for about 3-4 or until the dough has doubled in size.
Shaping
• Diving the dough into six equal pieces. They will each be around 134 grams each if you are weighing them on a scale.
• Preshape each of the pieces of dough into a ball by stretching and folding the dough, keeping a smooth top on one side of the dough and the seam on the other side.
Cover up the dough balls and let them rest for 15-30 minutes on the counter.
• After the short rest, it's time to shape the balls into the classic ring shape of a bagel.
• Press your thumb into the center of one of the dough balls and piece all the way through the bottom of the dough. Then carefully lift the dough ball up and gently widen the hole with your fingers by turning the ring over and over again like a steering wheel. Keep widening the hole until it's a little bit bigger than you want it to be in the final bagel. (As the bagels rise during proofing and baking, the hole will get smaller).
Repeat this shaping process with each of the bagels.
*FINAL PROOFING*
• Place the shaped bagels onto a baking sheet lined with a sprinkle of cornmeal, semolina flour, or bread flour.
• Cover the bagels with a kitchen towel and let them rise for 2-3 hours, or until they have doubled in size.
• Once doubled, you can boil and bake the bagels right away.
• Add 1 Tbsp (about 20 grams) of honey to the boiling water and stir it to dissolve. The honey, or other sweetener) Will supposedly give the bagels a sheen on the outside after they're done baking. Boiling for 1 minute on the first side,flip over and another 1 minute for the other side.
FOR TOPPINGS:
•sesame seeds
•red cheddar cheese
• olives
( you can choose what toppings you desired )
*BAKING TIME*
• Transfer the topped bagels back onto the metal baking sheet.
• Move the baking sheet to the middle rack of your oven and bake for 20 minutes at 450°F (232°C)
• Remove the sourdough bagels from the oven when they are golden brown. Let them cool on a wire rack for a few minutes, but these bagels are fine to eat while they are still warm.
• Slice these delicious bagels down the center and enjoy with butter or cream cheese. Enjoy!
