15/06/2024
Sharing the recipe for these delicious bagels!
Ingredients: (Dough)
500g bread flour
250g active sourdough starter (100% hydration)
225g warm water
10g salt
25g sugar
*For boiling the bagels:
25 g honey, barley malt syrup or brown sugar (this will add flavour and colour to the bagels)
Toppings of your choice (sesame seeds, poppy seeds, everything bagel seasoning, etc.)
Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the bread flour, active sourdough starter, water, and sugar. Mix until all the ingredients are well combined.
Add the salt and knead the dough until it's smooth and elastic. This may take about 10-15 minutes by hand or 5-7 minutes in a stand mixer. Rest the dough for 40 mins after mixing.
2. Bulk Fermentation:
Lightly grease a large mixing bowl and shape the dough into a ball. Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature until it has doubled in size. This can take anywhere from 4-6 hours, depending on the temperature of your kitchen and the activity of your starter.
3. Shaping the Bagels:
Once the dough has risen, turn it out onto a lightly floured surface and divide it into 8 equal pieces. I used the weighing scale. Weight the dough and divide the weight into 8 for an even size bagels.
Shape each piece into a ball thenlet the balls rest for about 20 minutes to relax the gluten .
After resting, poke a hole through the center of each ball with your thumb. Gently stretch the dough to form a bagel shape with a hole about 1.5 inches in diameter.
Place the shaped bagels on a lightly greased parchment-lined baking sheet, cover with a damp cloth, and let them rest for about 1 hour.
4. Cold re**rd:
Transfer the baking sheet with the bagels to the fridge and let them ferment overnight or for at least 12 hours. This step develops the flavor and improves the texture of the bagels.
5. In the morning or when you decide to bake them after cold re**rd, take the bagels out from the fridge and let them rest at room temperature for about 20 minutes.
6. Boiling the Bagels: (DO NOT SKIP THIS STEP, this what gives the bagels a chewy texture)
Preheat your oven to 220°C (430°F).
Fill a large pot with water and bring it to a boil. Add the barley malt syrup/honey/brown sugar if using.
Carefully drop 2-3 bagels into the boiling water and boil for about 1 minute on each side. Remove with a slotted spoon and place them back on the parchment-lined baking sheet.
7. Baking:
Sprinkle your desired toppings on the bagels while they are still wet from boiling.
Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown and have a crispy crust.
Allow the bagels to cool on a wire rack before slicing and serving.
Enjoy your homemade sourdough bagels. You can freeze them for up to 3 months!
