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–+ servings
Sourdough Bagels
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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
Makes enough for: 8 bagels
All Rights Reserved: Adapted from Artisan Sourdough Made Simple

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.