Italian Garlic Sourdough Bagels

Serves 1
tiktok.com

Directions

  1. 1Add water to a mixing bowl.
  2. 2Add water to a mixing bowl.
  3. 3Add water to a mixing bowl.
  4. 4Add active sourdough starter to the bowl.
  5. 5Add active sourdough starter to the bowl.
  6. 6Add active sourdough starter to the bowl.
  7. 7Mix water and starter together.
  8. 8Mix water and starter together.
  9. 9Mix water and starter together.
  10. 10Add sugar to the bowl.
  11. 11Add sugar to the bowl.
  12. 12Add sugar to the bowl.
  13. 13Add maple syrup.
  14. 14Add maple syrup.
  15. 15Add maple syrup.
  16. 16Add salt.
  17. 17Add salt.
  18. 18Add salt.
  19. 19Add flour to the bowl.
  20. 20Add flour to the bowl.
  21. 21Add flour to the bowl.
  22. 22Mix the ingredients on low speed until a shaggy dough forms.
  23. 23Mix the ingredients on low speed until a shaggy dough forms.
  24. 24Mix the ingredients on low speed until a shaggy dough forms.
  25. 25Add garlic to the dough.
  26. 26Add garlic to the dough.
  27. 27Add garlic to the dough.
  28. 28Add Italian seasoning to the dough.
  29. 29Add Italian seasoning to the dough.
  30. 30Add Italian seasoning to the dough.
  31. 31Let the dough mix until well combined.
  32. 32Let the dough mix until well combined.
  33. 33Let the dough mix until well combined.
  34. 34Take the dough off the mixer and pull it out onto a cutting board.
  35. 35Take the dough off the mixer and pull it out onto a cutting board.
  36. 36Take the dough off the mixer and pull it out onto a cutting board.
  37. 37Shape the dough into a ball.
  38. 38Shape the dough into a ball.
  39. 39Shape the dough into a ball.
  40. 40Drop the dough ball into a bowl.
  41. 41Drop the dough ball into a bowl.
  42. 42Drop the dough ball into a bowl.
  43. 43Cover the bowl with plastic wrap.
  44. 44Cover the bowl with plastic wrap.
  45. 45Cover the bowl with plastic wrap.
  46. 46Let the dough rest for one hour.
  47. 47Let the dough rest for one hour.
  48. 48Let the dough rest for one hour.
  49. 49After one hour, take the dough out of the bowl.
  50. 50After one hour, take the dough out of the bowl.
  51. 51After one hour, take the dough out of the bowl.
  52. 52Knead the dough on the cutting board for about a minute.
  53. 53Knead the dough on the cutting board for about a minute.
  54. 54Knead the dough on the cutting board for about a minute.
  55. 55Drop the dough back into the bowl.
  56. 56Drop the dough back into the bowl.
  57. 57Drop the dough back into the bowl.
  58. 58Cover the bowl.
  59. 59Cover the bowl.
  60. 60Cover the bowl.
  61. 61Bulk ferment the dough overnight.
  62. 62Bulk ferment the dough overnight.
  63. 63Bulk ferment the dough overnight.
  64. 64The next morning, loosen the doubled dough from the edges of the bowl.
  65. 65The next morning, loosen the doubled dough from the edges of the bowl.
  66. 66The next morning, loosen the doubled dough from the edges of the bowl.
  67. 67Drop the dough out of the bowl onto the cutting board.
  68. 68Drop the dough out of the bowl onto the cutting board.
  69. 69Drop the dough out of the bowl onto the cutting board.
  70. 70Weigh out individual portions of the dough if you want them to be uniform.
  71. 71Weigh out individual portions of the dough if you want them to be uniform.
  72. 72Weigh out individual portions of the dough if you want them to be uniform.
  73. 73Roll the individual dough sections into tight balls.
  74. 74Roll the individual dough sections into tight balls.
  75. 75Roll the individual dough sections into tight balls.
  76. 76Once all bagels are shaped, cover them and let them rest for another 20 minutes.
  77. 77Once all bagels are shaped, cover them and let them rest for another 20 minutes.
  78. 78Once all bagels are shaped, cover them and let them rest for another 20 minutes.
  79. 79After the dough has rested, use your finger in the middle of each dough ball to begin stretching out the hole.
  80. 80After the dough has rested, use your finger in the middle of each dough ball to begin stretching out the hole.
  81. 81After the dough has rested, use your finger in the middle of each dough ball to begin stretching out the hole.
  82. 82Once all bagels are shaped with holes, place them on parchment paper inside a container or on a cookie sheet that can be covered.
  83. 83Once all bagels are shaped with holes, place them on parchment paper inside a container or on a cookie sheet that can be covered.
  84. 84Once all bagels are shaped with holes, place them on parchment paper inside a container or on a cookie sheet that can be covered.
  85. 85Cover the bagels and let them do their last rise.
  86. 86Cover the bagels and let them do their last rise.
  87. 87Cover the bagels and let them do their last rise.
  88. 88Take the risen bagels out of the container.
  89. 89Take the risen bagels out of the container.
  90. 90Take the risen bagels out of the container.
  91. 91Use a tool to open up the hole of each bagel a little bit more.
  92. 92Use a tool to open up the hole of each bagel a little bit more.
  93. 93Use a tool to open up the hole of each bagel a little bit more.
  94. 94Prepare a pot of boiling water and add honey to it.
  95. 95Prepare a pot of boiling water and add honey to it.
  96. 96Prepare a pot of boiling water and add honey to it.
  97. 97Boil the bagels for 30 seconds on each side.
  98. 98Boil the bagels for 30 seconds on each side.
  99. 99Boil the bagels for 30 seconds on each side.
  100. 100Set the boiled bagels on a parchment-lined baking sheet.
  101. 101Set the boiled bagels on a parchment-lined baking sheet.
  102. 102Set the boiled bagels on a parchment-lined baking sheet.
  103. 103Put the bagels in the oven at 425 degrees Fahrenheit for 15 minutes.
  104. 104Put the bagels in the oven at 425 degrees Fahrenheit for 15 minutes.
  105. 105Put the bagels in the oven at 425 degrees Fahrenheit for 15 minutes.
  106. 106Pull the baked bagels out of the oven.
  107. 107Pull the baked bagels out of the oven.
  108. 108Pull the baked bagels out of the oven.
  109. 109Place the bagels on a cooling rack for about an hour.
  110. 110Place the bagels on a cooling rack for about an hour.
  111. 111Place the bagels on a cooling rack for about an hour.

Ingredients

  • ml Water
  • ml Water
  • ml Water
  • grams Active sourdough starter
  • grams Active sourdough starter
  • grams Active sourdough starter
  • 10 grams Sugar
  • 10 grams Sugar
  • 10 grams Sugar
  • 10 grams Maple syrup
  • 10 grams Maple syrup
  • 10 grams Maple syrup
  • 10 grams Salt
  • 10 grams Salt
  • 10 grams Salt
  • 500 grams Flour
  • 500 grams Flour
  • 500 grams Flour
  • Garlic
  • Garlic
  • Garlic
  • Italian seasoning
  • Italian seasoning
  • Italian seasoning
  • Honey
  • Honey
  • Honey

Equipment

Mixing bowlDough hookFood scaleCutting boardPlastic wrapContainer with lidPotSlotted spoonParchment paperBaking sheetCooling rackOven mitts