ORIGINAL PLAIN SOURDOUGH BAGELS
Serves 12
Directions
- 1Mix water and active starter together.
- 2Add maple syrup, sugar, salt, and flour to the water and starter mixture.
- 3Attach the dough hook to your mixer and mix on low until there are no dry spots.
- 4Take the bowl off the mixer and pull the dough out.
- 5Knead the dough on the counter for about a minute to ensure everything is combined.
- 6Shape the dough into a ball.
- 7Drop the dough back into the bowl, cover it, and let it rest for 1 hour.
- 8After an hour, take the dough out of the bowl and knead it again to create a little tension.
- 9Shape the dough into a ball, tucking the bottom underneath.
- 10Drop the dough back in the bowl, cover it, and let it bulk rise until doubled (about 6-12 hours).
- 11Loosen the dough from the bowl and let it release naturally.
- 12Weigh and divide the dough into 12 balls, approximately 170 grams each.
- 13Shape each piece into a tight ball, tucking the bottom underneath and ensuring it is sealed.
- 14Cover the shaped dough balls with a container (instead of plastic wrap) and let them rest for 20 minutes.
- 15After 20 minutes, poke a finger in the middle of each ball and stretch out the hole to form the bagel shape.
- 16Place the shaped bagels on parchment squares.
- 17Place the shaped bagels in a container, cover it up, and let them do their final rise until soft and puffy (a few hours).
- 18Once the bagels are puffy, take them out of the container and stretch out the hole one more time.
- 19Preheat the oven to 425°F.
- 20Boil water and add about 50g of honey to the boiling water.
- 21Boil the bagels for 30 seconds on each side, flipping them carefully.
- 22When done, the bagels should still look puffy; place them on a parchment-lined baking sheet.
- 23Bake the bagels in the oven at 425°F for about 15 to 18 minutes until golden brown and glossy.
- 24Transfer the golden brown bagels to a cooling rack.
- 25Let the bagels cool for 1 hour before slicing.
Ingredients
- 464 g water
- 332 g active starter
- 1112 g bread flour (or high-protein AP)
- 55 g turbinado sugar
- 55 g maple syrup
- 22 g salt
- 50 g honey
Equipment
mixerdough hookbowlcounterparchment squarescontainerovenparchment-lined baking sheetcooling rack
Tips
- Weigh your dough balls for consistent sizes.
- Use parchment squares for easier transfer to boiling water.
- Cool bagels for at least 1 hour before slicing to avoid a gummy texture.
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