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Sourdough Bagels
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Sourdough Bagels

Recipe for 6 Sourdough Bagels
Course: brunch
Cuisine: Bread
Keyword: sourdough bread
Yield: 6 Bagels

Materials

  • 350 gram Wheat flour (Bread flour 13% protein content
  • 200 gram Water 80°F/27°C
  • 60 gram Sourdough starter or Levain
  • 21 gram Barley Malt syrup or sugar
  • 7 gram Salt

Instructions

  • Mix all ingredients into a smooth dough.
  • Bulk ferement the dough for about 8 hours at 68°F/20°.
  • Divide the dough into 6 pieces of equal size.
  • Pre-shape the dough into rounds and let them relax for 10 minutes.
  • Roll out each dough piece into a log form.
  • Wrap the log around your three middle fingers, ends overlapping inside your palm. Gently roll the ends until they join togheter.
  • Place the Bagels on a flourd piece of parchment paper.
  • Let the Bagels proof for 3 hours at 70°F/21°C. Be prepared to be flexibel about the time required.
  • Pre-heat the oven to 480°F/250°C.
  • Bring water to a low boil in a wide pan. Drop one Bagel into the water and let it boil for 1 minute at each side. Place them on a piece of parchment paper
    Note! The dough should float immediately. If it sinks, it's underproofed.
  • Top the Bagels with whatever you like and bake them at 480°F/250°C. Open the oven lid after 10 minutes to let go of some steam. Lower the heat to 430°F/220°C and let them bake for an additional 10 minutes.
  • Let the Bagels cool on a wire rack.