Sourdough Bagels
Serves 13
Directions
- 1Feed the sourdough starter with equal parts water and flour.
- 2Let the starter rise until it has more than doubled in size.
- 3Add warm water to a large mixing bowl.
- 4Pour in the bubbly sourdough starter.
- 5Mix the water and starter together.
- 6Add the flour to the bowl.
- 7Add maple syrup to the bowl.
- 8Add sugar in the raw to the bowl.
- 9Add salt to the bowl.
- 10Attach the dough hook to the stand mixer.
- 11Mix the dough on low speed for 5 minutes.
- 12Once mixed, scrape down the edges of the bowl.
- 13Cover the bowl with plastic wrap.
- 14Let the dough sit for 1 hour to rise.
- 15After the first rise, remove the dough from the bowl onto a clean surface.
- 16Gently work the dough to smooth it out.
- 17Shape the dough into a large ball.
- 18For extra flavor, shake and slap the dough.
- 19Place the dough back into the bowl.
- 20Cover the bowl again with plastic wrap.
- 21Let the dough rise again.
- 22After the second rise, remove the dough from the bowl.
- 23Cut the dough into 150g portions.
- 24Once all portions are weighed out, start shaping them into small bagel balls.
- 25Tuck your hand underneath and shove the dough in to create a smooth surface.
- 26Seal up the bottom of each bagel ball.
- 27Repeat the shaping process for all dough portions.
- 28Cover the shaped bagel balls with plastic wrap.
- 29Let them rest for 20 more minutes.
- 30After resting, poke a finger through the middle of each bagel ball.
- 31Roll out the hole a little bit and stretch it out to form the bagel shape.
- 32Place each shaped bagel on a parchment square.
- 33Arrange the bagels on a baking sheet.
- 34Cover the bagels with plastic wrap for their second rise.
- 35Let them do their second rise.
- 36Before boiling, open up the hole of each bagel a little more using a dough whisk.
- 37Bring water to a boil in a pot.
- 38Add honey to the boiling water.
- 39Boil each bagel for 30 seconds on each side.
- 40Take the boiled bagels out of the water.
- 41Place the boiled bagels on parchment paper on a baking sheet.
- 42Bake at 425 degrees Fahrenheit for 18 minutes, rotating halfway through.
- 43Remove the baked bagels from the oven.
- 44Place them on a cooling rack.
Ingredients
- 464 g Warm water
- 332 g Active starter
- 1112 g High protein flour
- 55 g Maple syrup
- 55 g Sugar in the raw
- 22 g Salt
- Honey
Equipment
Mixing bowlKitchen scaleWhiskDough hookPlastic wrapDough scraperBaking trayParchment paperPotOvenTongsCooling rack
Tips
- For extra flavor, shake and slap the dough during kneading.
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