Sourdough Bagels
Chewy, golden, and naturally fermented bagels, perfect for breakfast or lunch sandwiches
Ingredients
Ingredients To Feed Your Sourdough Starter
- 16 grams (1 tablespoon) sourdough starter at peak
- 92 milliliters (6 ½ tablespoons) filtered water room temperature
- 92 grams (¾ cup) bread flour
Ingredients for 12 bagels:
- 520 milliliters (2 cups + 3 tablespoons) filtered water
- 200 grams (1 cup) active sourdough starter
- 1000 grams (8 cups + 5 tablespoons) bread or all-purpose flour
- 20 grams (4 teaspoons) salt
- 80 grams (¼ cup) honey
Instructions
Day 1:
- In the morning: Feed a portion of your starter at a 1:6:6 ratio: 16 grams starter, 92 milliliters water, and 92 grams flour. Leave at room temperature, and use in the evening after it has reached peak activity.
- In the evening: Mix all the ingredients until smooth using a stand mixer. It will take about 8 minutes of mixing at speed 3. The dough will feel very stiff, but uniform and smooth.
- Cover the bowl with a damp cloth and let it rest at room temperature until the next morning (between 8 and 12 hours).If your kitchen is very warm, you can refrigerate overnight instead
Day 2:
- In the morning, split the dough into 150 grams pieces and form balls. Cover with a damp kitchen towel and let it rest for 1 hour.
- Prepare a baking tray with squares of parchment paper.
- After 1 hour has passed, make holes in the balls and use your fingers to gently stretch and turn to shape as a bagel, trying hard not to degas them too much. Place each bagel on a square of parchment paper on the baking tray.Cover them with a damp kitchen towel and let them rest for 1-3 hours at room temperature or until they look puffy again. They should not double in size.
- When you are about ready to bake the bagels, boil a pot with water and honey. You can substitute the honey with barley malt syrup or molasses.Preheat the oven to 425°F (218°C).
- Put the bagels in the boiling water, and boil them for 1 full minute on each side.
- Take them out using a strainer spoon and place them briefly on a napkin to ensure their bottoms are dry. Dry only their bottoms, not the tops.
- Top them with toppings such as Everything Bagel seasoning, cheddar cheese and jalapeños, or cinnamon sugar.
- Place them on a baking sheet lined with parchment paper.
- Bake them at 425°F (218°C) for 20 minutes or until golden brown.
- Let them cool down for a few minutes and enjoy warm, or slice and toast if you prefer. Store in a sealed bag for up to 2 days.
Video
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