Sourdough Bagels
Sourdough Bagels
250g water
100g starter
500g bread flour
30g maltose, found inexpensively at the Asian markets
10g salt
For the boil
800g water
¼ teaspoon soda
30g maltose
In the bowl of a stand mixer combine the dough ingredients. Using a dough hook, knead for 10 minutes.
Move the mass into a covered container. Let sit on the counter for 4 ish hours.
Portion into 8-130g balls.
Let sit for 20 minutes. While that’s happening, cut parchment into 8 pieces about the size of the finished bagel.
Form into bagels. I do the poke in the middle method, and stretch while twirling the dough between two index fingers. Set each stretched dough on a piece of parchment.
Cover and refrigerate overnight.
The next morning bring the water, soda and maltose to boil in a wide mouth pot. If you are using toppings, pour out onto a small plate.
Preheat the oven 400 degrees.
Once the water is simmering, pick the bagel up, with the parchment and slide into the water. Once the parchment is wet, it should peel off without stretching the bagel. Simmer for 30 seconds on each side.
After you boil your bagels but while they are still moist, dip their tops into your topping (sesame, everything, poppyseed, etc.) then place on a parchment lined sheet.
Bake for 20 minutes.
I love eggs. I love to cook them and eat them and I love to be social while cooking them…