Amazing sourdough bagels made entirely by hand. The long fermentation process maximizes the bagels nutrition as well as make it deliciously soft and chewy. No longer need to go to the bagel shop!
21gramsmalted barley flourcan be substituted for half honey and half molasses
9gramssalt
Toppings
1largeegg white
toppings
For boiling. No need to increase amounts when increasing dough
56gramssugar
2tspbaking soda
4literswater
Instructions
Making your bread dough
Sift your bread flour into a bowl. I do this because some bread flours are very refined and clumpy. Sifting helps remove those clumps.
In another bowl, add your levain to your lukewarm water and stir to mix. It does not have to dissolve.
Mix in your flour and malt and let sit for 45 minutes. This allows your dough to autolyze, allowing the flour to completely absorb all the liquid making it easier to work with.
Kneading the bread dough.
The dough is now ready for bulk fermentation where it will develop its flavor and body! Ambient temperatures between 70-75 degrees Fahrenheit (21-24 degrees celcius) is ideal.
Add the salt after the dough has autolyzed.
I stretch and fold the dough by hand...very therapeutic. Using wet hands, I pull and stretch the dough out at the top and fold it back on itself, I then rotate the dough a quarter turn and do the same thing 16 times. (4 complete revolutions!)
Let dough rest for 30 minutes. You will notice that the dough will become more pliable with time. Cover and let sit for 30 minutes. Don’t forget to set your timer! Set timer for 30 minutes
Knead dough
Let it rest for 30 minutes.Set timer for 30 minutes
Knead dough
Let dough rest for 30 minutesSet timer for 30 minutes
Knead dough
Let dough rest for 30 minutesSet timer for 30 minutes
Knead dough
Let dough rest for 30 minutesSet timer for 30 minutes
Knead dough
Let dough rest for 30 minutesSet timer for 30 minutes
Shaping your bread dough.
Pull dough out of the container. Weigh dough and divide into the number of bagels you plan to make. See Cutting and Shaping your Dough in my Tips & Tricks section.
On a floured surface, lightly dust your dough with flour and work it into a round by pulling it towards you and rotating. Shape the dough into bagels by creating the hole.
Place dough on a silicone pad or parchment paper on a baking tray that is generously dusted with corn meal.
Proofing your dough
Place your baking tray in a plastic bag. Seal it with a binder clip. Place it in the refrigerator for 12-16 hours.
Remove bagels from refrigerator and allow to come to room temperature and continue proofing for 2 hours in a warm area.
Prepare your toppings.
Preheat oven to 475° fahrenheit (246° Celcius)
Lightly whisk egg white
Place your various toppings in shallow bowls
Boiling the bagels
In a large pot, boil the water.
When water is boiling, add sugar and baking soda.
Gently place a few bagels into the pot of water, giving enough room to move.
Cook for 1 minute on one side and flip the bagels and cook for another minute.
Remove bagels with slotted spoon and place on cooling rack.
Dip each bagel into egg white before dipping them into a topping.
Place each bagel back onto baking tray with the corn meal.