Bagels (sourdough)

Equipment

• Covered proofing tray

Ingredients

• 1 cup (240 g) bubbly, active 100% hydration sourdough starter
• 1 ¼ cups water, warmed
• 1 tablespoon oil, vegetable
• 5 cups flour (can be AP or bread, recommend high gluten)
• 2 tablespoons (30 g) barley malt syrup or maple syrup
• 2 teaspoons salt
• Flour or semolina for proofing

For boiling:

• 1 tablespoon baking soda
• 1 tablespoon brown sugar

Instructions

Day 1:

1. Mix starter with water and maple syrup in a stand mixer
2. Add flour and salt
3. Using a dough hook, mix until dough is smooth and pliable 6-7 minutes
4. Cover with towel, rest 20 minutes
5. Divide dough into 8 pieces, cover and rest 15 minutes
6. Line a baking sheet and sprinkle generously with semolina/farina
7. Form into bagel shapes, cover with towel and proof for 2.5 - 4.5 hours until puffy
8. *** If a test bagel piece floats in cold water, it’s done proofing
9. Once proofed cover the pan with plastic and fridge ferment for 12-24 hours

Day 2:

1. Preheat oven to 400°F
2. Place bagel toppings on flat plates, so they are ready to go
3. Bring a large pot of water to rolling boil, then add baking soda and brown sugar
4. Add bagels, a few at a time into the water
5. Boil for 15-20 seconds on each side
6. Remove boiled bagel with slotted spoon, shake off excess water
7. Dip bagels into toppings then place on baking sheet
8. Repeat for remaining bagels
9. Bake bagels at 400°F for 18-22 minutes until golden brown

Notes

This is a low hydration dough and it will be stiff. The mixer might have to work pretty hard and adding another tablespoon or two of water is ok, but it is meant to be stiff in texture

Tips

This recipe at 1x scale can make 8 large or 10 medium bagels

Substitutions

Adaptation

Revision History

• 2021-03-18 Initial recipe
• 2022-02-23 Modified