Sourdough Bagels 贝果 🥯

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Sourdough bagels are chewy, crusty and properly dense. They have an extra deep flavor thanks to the sourdough starter in the recipe. 

Homemade bagels are not hard to make and they freeze beautifully. If you set aside a little time over a weekend, you can stock up the freezer for weeks to come.












Sourdough Bagel 贝果 🥯

Levain :

200g starter +100g whole wheat flour +100g Bread flour+ 200g water 

~~Use at peak.

* The balnce of levain I used for making the sandwich loaf( the amount is just nice for making loaf.


Ingredients:

300g bread flour

100g All Purpose Flour

400g 100% hydration bubbly sourdough starter

80g water

40g honey

10g salt

*1 tbsp baking soda(for boiling water)


Topping :(Optional)

Shredded cheese

Black & White sesame seeds


Instruction:

  1. Combine all the ingredients in a mixing bowl. Mix to form a thick smooth dough(stiff dough). Cover the bowl and rest for 1 hour.
  2. After 60 minutes the dough should be ready to shape the bagels. Divide the dough into 9 pieces(103g).  Form the dough into a smooth ball.
  3. Line a baking pan with parchment paper. 
  4. To form a bagel, poke your finger all the way through the center of a ball to make a hole. Use two fingers to gently open up the hole. Or flaten the dough and roll the dough, seal the edges and form a donut shape. 
  5. Place the bagel on the prepared sheet pan and continue to form the remaining bagels. 
  6. Leave the shaped bagels at room temperature for 2 hours then place the pan in the refrigerator overnight. 
  7. In the morning:Take the bagels out of the refrigerator and leave them at room temperature while you preheat the oven and boil the water. The bagels should look full and aerated. They won't puff up and double, but should be noticeably lighter than when they were formed.  The cold bagels can go right into the boiling water ( which has added 1 tsp baking soda).
  8. Set a cooling rack over a sheet pan or kitchen towel and place it next to the stove. Use the previous parchment paper pan.
  9. Once the oven is preheated, you're ready to boil. Gently lift a bagel off the sheet pan and lower it into the water. Boil the bagels for 30 seconds, flip and boil for 30 seconds on the other side. Depending on the size of your pot, you can boil 2-3 bagels at a time. As you remove the bagels from the water, set them on the cooling rack to drain.
  10. Once cool enough, dip one side into your choice of toppings and place back onto the parchment paper.
  11. Bake the bagels at 425°F (220°C) for 18 -20 minutes or until golden brown.


Notes:

  • Make sure your starter is very active and lively.
  • Make sure to place the shaped bagels on sheet pan which has lined with non stick baking paper to prevent sticking while the dough rises overnight.
  • The bagels should expand a bit during the overnight rise in the refrigerator. But they won’t double in size but they are “fuller” than when they started.
  • Bagels are baked in a very hot oven for a quick oven spring and good crust development.
  • Store cooked bagels, covered, at room temperature for up to 1 week. Storing in the fridge is not recommended.
  • To freeze baked bagels, let cool completely. Wrap bagels individually in plastic wrap and place in a freezer-safe container for up to 3 months.
  • To reheat bagels, let thaw on counter, if frozen. Cut in half and heat in toaster or toaster oven.

Happy Baking!


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