ORIGINAL PLAIN SOURDOUGH BAGELS

Serves 12
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Directions

  1. 1Mix water and active starter together.
  2. 2Mix water and active starter together.
  3. 3Mix water and active starter together.
  4. 4Add maple syrup, sugar, salt, and flour to the water and starter mixture.
  5. 5Add maple syrup, sugar, salt, and flour to the water and starter mixture.
  6. 6Add maple syrup, sugar, salt, and flour to the water and starter mixture.
  7. 7Attach the dough hook to your mixer and mix on low until there are no dry spots.
  8. 8Attach the dough hook to your mixer and mix on low until there are no dry spots.
  9. 9Attach the dough hook to your mixer and mix on low until there are no dry spots.
  10. 10Take the bowl off the mixer and pull the dough out.
  11. 11Take the bowl off the mixer and pull the dough out.
  12. 12Take the bowl off the mixer and pull the dough out.
  13. 13Knead the dough on the counter for about a minute to ensure everything is combined.
  14. 14Knead the dough on the counter for about a minute to ensure everything is combined.
  15. 15Knead the dough on the counter for about a minute to ensure everything is combined.
  16. 16Shape the dough into a ball.
  17. 17Shape the dough into a ball.
  18. 18Shape the dough into a ball.
  19. 19Drop the dough back into the bowl, cover it, and let it rest for 1 hour.
  20. 20Drop the dough back into the bowl, cover it, and let it rest for 1 hour.
  21. 21Drop the dough back into the bowl, cover it, and let it rest for 1 hour.
  22. 22After an hour, take the dough out of the bowl and knead it again to create a little tension.
  23. 23After an hour, take the dough out of the bowl and knead it again to create a little tension.
  24. 24After an hour, take the dough out of the bowl and knead it again to create a little tension.
  25. 25Shape the dough into a ball, tucking the bottom underneath.
  26. 26Shape the dough into a ball, tucking the bottom underneath.
  27. 27Shape the dough into a ball, tucking the bottom underneath.
  28. 28Drop the dough back in the bowl, cover it, and let it bulk rise until doubled (about 6-12 hours).
  29. 29Drop the dough back in the bowl, cover it, and let it bulk rise until doubled (about 6-12 hours).
  30. 30Drop the dough back in the bowl, cover it, and let it bulk rise until doubled (about 6-12 hours).
  31. 31Loosen the dough from the bowl and let it release naturally.
  32. 32Loosen the dough from the bowl and let it release naturally.
  33. 33Loosen the dough from the bowl and let it release naturally.
  34. 34Weigh and divide the dough into 12 balls, approximately 170 grams each.
  35. 35Weigh and divide the dough into 12 balls, approximately 170 grams each.
  36. 36Weigh and divide the dough into 12 balls, approximately 170 grams each.
  37. 37Shape each piece into a tight ball, tucking the bottom underneath and ensuring it is sealed.
  38. 38Shape each piece into a tight ball, tucking the bottom underneath and ensuring it is sealed.
  39. 39Shape each piece into a tight ball, tucking the bottom underneath and ensuring it is sealed.
  40. 40Cover the shaped dough balls with a container (instead of plastic wrap) and let them rest for 20 minutes.
  41. 41Cover the shaped dough balls with a container (instead of plastic wrap) and let them rest for 20 minutes.
  42. 42Cover the shaped dough balls with a container (instead of plastic wrap) and let them rest for 20 minutes.
  43. 43After 20 minutes, poke a finger in the middle of each ball and stretch out the hole to form the bagel shape.
  44. 44After 20 minutes, poke a finger in the middle of each ball and stretch out the hole to form the bagel shape.
  45. 45After 20 minutes, poke a finger in the middle of each ball and stretch out the hole to form the bagel shape.
  46. 46Place the shaped bagels on parchment squares.
  47. 47Place the shaped bagels on parchment squares.
  48. 48Place the shaped bagels on parchment squares.
  49. 49Place the shaped bagels in a container, cover it up, and let them do their final rise until soft and puffy (a few hours).
  50. 50Place the shaped bagels in a container, cover it up, and let them do their final rise until soft and puffy (a few hours).
  51. 51Place the shaped bagels in a container, cover it up, and let them do their final rise until soft and puffy (a few hours).
  52. 52Once the bagels are puffy, take them out of the container and stretch out the hole one more time.
  53. 53Once the bagels are puffy, take them out of the container and stretch out the hole one more time.
  54. 54Once the bagels are puffy, take them out of the container and stretch out the hole one more time.
  55. 55Preheat the oven to 425°F.
  56. 56Preheat the oven to 425°F.
  57. 57Preheat the oven to 425°F.
  58. 58Boil water and add about 50g of honey to the boiling water.
  59. 59Boil water and add about 50g of honey to the boiling water.
  60. 60Boil water and add about 50g of honey to the boiling water.
  61. 61Boil the bagels for 30 seconds on each side, flipping them carefully.
  62. 62Boil the bagels for 30 seconds on each side, flipping them carefully.
  63. 63Boil the bagels for 30 seconds on each side, flipping them carefully.
  64. 64When done, the bagels should still look puffy; place them on a parchment-lined baking sheet.
  65. 65When done, the bagels should still look puffy; place them on a parchment-lined baking sheet.
  66. 66When done, the bagels should still look puffy; place them on a parchment-lined baking sheet.
  67. 67Bake the bagels in the oven at 425°F for about 15 to 18 minutes until golden brown and glossy.
  68. 68Bake the bagels in the oven at 425°F for about 15 to 18 minutes until golden brown and glossy.
  69. 69Bake the bagels in the oven at 425°F for about 15 to 18 minutes until golden brown and glossy.
  70. 70Transfer the golden brown bagels to a cooling rack.
  71. 71Transfer the golden brown bagels to a cooling rack.
  72. 72Transfer the golden brown bagels to a cooling rack.
  73. 73Let the bagels cool for 1 hour before slicing.
  74. 74Let the bagels cool for 1 hour before slicing.
  75. 75Let the bagels cool for 1 hour before slicing.

Ingredients

  • 464 g water
  • 464 g water
  • 464 g water
  • 332 g active starter
  • 332 g active starter
  • 332 g active starter
  • 1112 g bread flour (or high-protein AP)
  • 1112 g bread flour (or high-protein AP)
  • 1112 g bread flour (or high-protein AP)
  • 55 g turbinado sugar
  • 55 g turbinado sugar
  • 55 g turbinado sugar
  • 55 g maple syrup
  • 55 g maple syrup
  • 55 g maple syrup
  • 22 g salt
  • 22 g salt
  • 22 g salt
  • 50 g honey
  • 50 g honey
  • 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.