Ingredients

(For 12 bagels)

  1. 330g Water
  2. 240g Sourdough Starter
  3. 8g Yeast
  4. 48g Milk
  5. 24g Olive Oil
  6. 750g Bread Flour (or Hi-gluten flour)
  7. 40g Sugar (or Maple Syrup)
  8. 25g Salt
  9. 20g Non-diastatic Malt Powder (available from King Arthur Baking co)

Recipe

  1. Mix all ingredients in stand mixer on lowest setting for 5 minutes.
  2. Let the dough rest for 5 minutes
  3. Resume mixing for 5 more minutes
  4. Transfer dough to a clean, lightly floured, and preferably wood working surface.
  5. Let the dough sit for 5 minutes, then lightly knead the dough for 30 seconds.(repeat this step 3 times)
  6. Cut dough into ~120g chunks, roll into a ball. Let the proto-bagels rest for 15 minutes.
  7. Roll the dough balls into 12-inch snakes. Wrap around your hand and then roll to seal. Check out Youtube for videos!
  8. Place onto a parchment paper lined baking sheet at least 2 inches apart. Wrap with plastic wrap to keep the bagels from drying out. Place the sheets into the fridge and let rest for 8-12 hours.
  9. Preheat oven to 450 degrees, and boil a large pot or saucepan of water. The water should be at least a couple inches deep.
  10. Once the water is boiling, put in a tablespoon of sugar, salt and non-diastatic malt powder into the water. Stir a bit.
  11. Boil the bagels for 20 seconds on each side in batches of 3-4, whatever you can handle without the bagels sticking together in the pot. Once boiled, place back on the same baking sheet and put in the oven ASAP. Lower the oven temp to 415 and bake for 22 minutes (this will vary based onyour oven). You may need to rotate the baking sheets halfway through or so. The bagels should look nice and golden-brown when they are done. Enjoy!