Bagels are delicious, everyone knows that. Homemade sourdough bagels are the next level delicious.
And the process of making sourdough bagels is relatively simple.
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8 bagels, 110-115g each
- 500g bread flour (100%)
- 300g water (60%)
- 100g starter (20%)
- 15g sugar(3%)
- 10g salt (2%)
- 2g malt ( could be replaced by 6g of honey)
- cornmeal flour to prevent sticking
- You can use sesame seeds, poppy seeds, sea salt flakes, quinoa crisps or anything you’d like to cover your bagels with.
- You need a wide pot
- 1 gallon of water
• 1 tbs of brown sugar
- Add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
- Mix water, sugar, sourdough starter (100g on its peak, the rest use for future feedings), malt, salt and flour in your mixer. The dough might seem stiff, but during mixing it will relax and get a nice consistency during fermentation.
- Cover and let it rise until it becomes lighter with bubbles on surface, for 4-6 hours , perform a couple folds during that time.
- Prepare the baking tray with the parchment paper in it. Place the dough onto a non-floured surface.
- Flatten the dough into a rectangle and divide it into 8 equal pieces, about 115 grams each.
- Roll each piece into a small log.
- Start to roll and press each log until it reaches 8-9in. (21-23cm.) lengthwise.
- Roll each log around a palm of your hand.
- Tuck both ends of a log under the palm of your hand and roll it until both ends will stick together.
- Deep the bottom of each bagel into cornmeal flour.
- Set them on the prepared baking tray.
- Cover the tray with bagels. Let them rest for 1 hour at a room temperature.
- Then transfer the tray to the fridge for 6-18 hours (overnight).
Bring a medium pot of water to a boil. Add 1tbs of brown sugar.
- Preheat your oven to 425F (220C).
- Add the seeds and/or any other toppings to a rimmed tray or a shallow bowl.
- Remove bagels from the fridge add 3-4 bagels into the pot and wait for them to float to the surface, for about 10 seconds (some will float right away).
- Cook for 30 seconds on each side for a thin crust. Using a slotted spoon, remove the bagels from the water, dip the rounded side into seeds (or whatever topping) to coat.
- Place them back on to the sheet-pan covered with parchment paper generously sprayed with oil.
- Bake the bagels for about 20-25 minutes at 425F.
- Store in a plastic bag at room temperature for up to 2 days. Bagels freeze well; freeze them whole or sliced, covered in plastic wrap and a layer of foil, for up to 3 months.
Enjoy your sourdough bagels 🙏