Sourdough Bagels | Overnight Recipe

Using a recipe from The Clever Carrot I made these sourdough bagels. They have the perfect texture and mouthfeel. The most important two factors to me when eating bagels.

Sourdough Bagels
Head straight on to the Recipe For Sourdough Bagels

I am not a fan of the hard sell, especially when it comes to health products. Each person you speak to in a health store will have very different advice. Much of which is motivated by price rather than what is really good for you. I recently went to the opening of a new health centre. I was one of the first to arrive and it was immediately noticeable to me that I was also one of the only people to have a mask on. The shop is in a small area, and is quite cramped, making for very close contact with strangers. I was warmly greeted by the owner, and when she asked if I needed help I mentioned that I could see that her products were mainly from NEO. This is one of my suppliers so I know the range quite well.

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Her reply had nothing to do with my statement, and all she was willing to say was how she only sells the best of everything. Something I noticed was not quite accurate when looking at some of the products. But as she is the sole importer of one range, that to her will be the best. And when I listened in on her talking to people she really pushed the hard sell, as in this is the only product you should buy with an entire back story. And whereas she may know what she is talking about I find this too pushy. Rather only stock what you believe works. And guide people to what they need when they ask questions. Don’t force stuff onto them while they are browsing the store. I know this is my personal feeling as I like to look without distraction.


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5 from 1 vote

Sourdough Bagels

These need overnight proving so make sure you set aside enough time
Recipe Category: Bread

Ingredients

  • 150 g refreshed, active starter
  • 250 g water
  • 24 g fructose
  • 500 g bread flour, plus extra for dusting
  • 9 g fine salt
  • 20 g honey
  • 15 g poppy or sesame seeds, or a combination of both

Method

  • Place the starter, water and fructose into a stand mixer bowl and mix to combine using the dough hook
  • Add the flour and salt and mix until a firm dough forms
  • Knead for 10 minutes, cover the bowl and set aside to rest for an hour
  • Turn the dough out onto a lightly floured surface and shape into a ball
  • Place back into the bowl, seam side down, cover and set aside to prove overnight or until doubled in size
  • Turn the dough out onto a lightly floured surface or silpat and divide into 8 pieces weighing 115g each
  • Shape each piece into a ball and leave to rest for 15 minutes
  • Shape each ball into a bagel * and once they are all done, cover with a damp towel and leave to prove for 20 minutes
  • Preheat your oven to 220° Celsius
  • Bring a large pot of water to the boil, add the honey and whisk to dissolve
  • Place one bagel at a time, top side down, into the water, when it pops to the top, set a timer for 30 seconds
  • Flip the bagel over and boil for another 30 seconds
  • Remove with a slotted spoon and place back onto your silpat, rounded side up
  • When all the bagels have been boiled dip the rounded side into the seeds and place seed side up onto a lined baking tray
  • Place the baking tray into the oven for 20 minutes
  • Remove from the oven, flip the bagels over and bake for another 2 minutes
  • Remove from the oven and place the bagels, seed side up, onto a wire tray to cool completely

Notes

* to do this I press the ball gently to slightly flatten it. Then I make a hole in the middle with my index finger. I then place both index fingers into the hole, one from each side. I then roll my fingers over each other to widen the hole. Remember, it will shrink when the dough proves so make the hole wider than you think it needs to be.
Inspiration published on Lavender and Lime January 8:

Do you like the hard sell approach? Or do you prefer to browse and make up your own mind?


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