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.