Sourdough bagels
Bagels are meant to be chewy, so the dough is much stiffer than a loaf dough. That makes them satisfying but also a little slower to mix by hand. Use an active starter and give the dough time.
Ingredients for 8 bagels
- 500g strong white flour
- 250g water
- 100g active sourdough starter
- 20g honey, sugar, or malt extract
- 10g fine sea salt
- Sesame, poppy, or everything topping, optional
Method
Mix the flour, water, starter, honey or sugar, and salt into a firm dough. Knead until smooth. This dough should feel tight rather than soft. Take its temperature and use the bulk fermentation calculator as a guide, but expect a stiff dough to show rise differently from a wet loaf dough.
Bulk until the dough has risen and feels slightly lighter. Divide into 8 pieces, shape into balls, rest briefly, then poke a hole through each one and stretch into a bagel shape. Place on a lined tray, cover, and refrigerate overnight.
Boil and bake
Heat the oven to 220°C. Bring a wide pan of water to a simmer and add a spoonful of honey, sugar, or malt extract. Boil each bagel for about 30-45 seconds per side, then add toppings while damp.
Bake for 18-22 minutes until deeply golden. Cool before slicing. They freeze well, which is dangerous information if you like toasted bagels.