Sourdough Bagels

Ingredients

• 40 g starter
• 40 g all-purpose flour
• 40 g water
• 440 g strong all-purpose flour or bread flour, with a protein level of at least 11%
• 240 g water
• All the active sourdough starter
• 8 g salt
• 12 g brown sugar
• 2quarts/1.9L water
• 1 heaped Tablepoon honey or brown sugar
• Sesame and poppy seeds

Instructions

1. 1

   In the morning or the evening before, feed...: In the morning or the evening before, feed your sourdough starter. (If feeding the starter the night before, see the amounts in the notes below.)

2. 2

   Once the starter is ready to go, add...: Once the starter is ready to go, add it to a large mixing bowl with the rest of the dough ingredients and use a fork to combine it into a thick and rough dough.

3. 3

   Tip the dough onto a lightly floured surface...: Tip the dough onto a lightly floured surface and knead it until it is smooth and strong. For optimal gluten development, the dough needs to be worked and kneaded for around 8-10 minutes. Alternatively, mix the dough in a bowl of a stand mixer fitted with a dough hook attachment on low speed.

4. 4

   Once kneaded, place the ball of dough in...: Once kneaded, place the ball of dough in a lightly greased large bowl, cover the bowl with plastic wrap or a damp tea towel and let the dough rise in a warm spot around 25°C/77°F until bulked out by at least 60%.

5. 5

   You can create a warm and humid spot...: You can create a warm and humid spot by placing the dough in a turned-off oven next to a mug of boiled water. This can take around 5-6 hours in a warm space.

6. 6

   Once the dough has risen, place it in...: Once the dough has risen, place it in the refrigerator overnight or for up to 24 hours.

7. 7

   Remove the dough from the refrigerator and pull...: Remove the dough from the refrigerator and pull it from the bowl onto a clean work surface. Form it into a log.

8. 8

   Use a bench scraper or sharp knife to...: Use a bench scraper or sharp knife to cut the dough into 8 equal pieces. Shape each piece into a tight ball and rest them on a lightly floured work surface. Let the dough rest for 10-15 minutes whilst the glutens relax.

9. 9

   Once they've relaxed, it's time to give them...: Once they've relaxed, it's time to give them their bagel shape. Grab a large baking sheet and line it with parchment paper.

10. 10

    Take a dough ball and use your thumbs...: Take a dough ball and use your thumbs to make the hole in the middle of the dough ball and roll the dough ball around your thumbs and index fingers to widen the hole. Make the center hole quite wide because it will shrink back a bit as it rests. Then place it on the baking sheet and continue with the remaining dough balls.

11. 11

    Let the shaped bagels rise at room temperature...: Let the shaped bagels rise at room temperature for the second time, for around 60 minutes until lightly puffed. Preheat the oven to 428°F/220°C.

12. 12

    Bring a large pot of water to a...: Bring a large pot of water to a boil.

13. 13

    Once the water is boiling, stir in honey...: Once the water is boiling, stir in honey or brown sugar.

14. 14

    Dust any excess flour off the bagels and...: Dust any excess flour off the bagels and drop them in the boiling water one at a time. If your pot is small, boil them in batches.

15. 15

    Let them poach in the water for 1-minute...: Let them poach in the water for 1-minute total, flipping them after 30 seconds. Remove the bagels from the water using a slotted spoon.

16. 16

    Drain the boiled bagels on a wire rack...: Drain the boiled bagels on a wire rack and sprinkle over any seeds or bagel seasoning for toppings whilst they are still sticky from the water.

17. 17

    Place the bagels on a parchment paper-lined baking...: Place the bagels on a parchment paper-lined baking sheet. Bake them in the oven for 22-25 minutes until deep golden brown. If they are baking unevenly or your oven has hot spots, turn the oven tray around after 15 minutes of baking.

18. 18

    Remove the baked bagels from the tray and...: Remove the baked bagels from the tray and let them cool on a cooling rack for 30 minutes before slicing and serving. The bagels will initially feel very hard as they come from the oven but will soften as they cool.