Perfect Sourdough Bagels
Delicious homemade bagels leavened with wild yeast. Wonderful shiny and caramelized crust. Dense and chewy center.
Breakfast, Dinner, Lunch, Snack
bagels, sourdough, sourdough bagels
food grade lye
food grade lye
everything bagel seasoning
Everything Bagel Seasoning
black sesame seeds
dried minced garlic
dried minced onion
flaky sea salt
Mix levain - morning
of sourdough starter,
of bread flour and
of water (luke warm if you are in a hurry) in a glass container that has enough room for the levain to triple.
Leave to ferment somewhere warm until it has tripled.
Mix dough - about noon
To the bowl of your stand mixer add
of bread flour,
of milk powder and
of salt. Mix with the paddle attachment until combined.
Then add the entire levain on top and add
Knead the dough using the dough hook until it is completely kneaded. About 10-12 minutes.
Form the dough to a ball and let it rest for 30 minutes to relax the gluten.
Divide and preshape - about 12:40/12.40 p.m.
Divide the dough into 12 equally sized pieces about 100 grams each.
Shape each dough piece into a ball by tightening the surface. Press the side of the piece up and into the middle of the ball, and then turn the about ¼ turn and repeat until it's a taut ball.
Repeat with the remaining dough pieces. Keep them under a damp dish towel to avoid them drying out.
Let the dough balls rest 20 minutes.
Shape the bagels - about 13:10/1.10 p.m.
Prepare two baking sheets with parchment paper topped with semolina flour.
Take a dough ball and roll it out into a very flat disc about 0.5 cm (⅕ inch).
Roll the dough tightly into a cylinder.
Roll the cylinder together. Then it's the right length roll one hand away from you and the other one towards you, so the dough gets twisted.
Pick up the strand and wrap it around your hand over your knuckles.
Join the dough pieces the palm of your hand put it down on the table and roll the seam til it's completely stuck together.
Put the shaped bagel on the semolina and put plastic wrap over top, so it doesn't dry out.
Shape the remaining dough balls.
Proofing - about 13:25/1.25 p.m.
Put the baking sheets somewhere warm and let the dough proof until they are puffed up. 4 to 6 hours.
Once the bagels look puffy put them in the fridge for at least 4 hours, but up to 5 days.
Make all bagel seasoning
To a small bowl add 2 tbsp poppy seeds, 2 tbsp flaky salt, 1 tbsp sesame seeds, 1 tbsp black sesame seeds, 1 tbsp dried minced garlic, 1 tbsp dried minced onion.
Mix with your hand. Voila.
Boiling and baking
Turn your oven on to 220°C/425°F/Gas mark 7. No fan assist.
Get the baking sheets from the fridge and put on a pot with 2.2 liters of water. About 10 ⅓ cup. Bring it to the boil.
If using, add 3 grams of food grade lye to the water and wait for it to be completely dissolved.
Boil the bagels 30 seconds each. I put 3 at a time in my pot.
Put them on a wire rack to drip off. Top with whatever toppings you like while they are still wet.
Put them back on the semolina topped baking sheet. You should be able to comfortably fit 6 bagels on each sheet.
Once you've finished all the bagels, put both sheets in the oven and turn the oven down to 200°C/400°F/Gas mark 6.
Bake for 24-26 minutes until they are looking gorgeous and shiny.
If you know you oven to heat a bit unevenly, switch the pans and turn the around in the middle of the bake.
Cool on a wire rack.
https://foodgeek.dk/en/sourdough-bagels-recipe/ - Perfect Sourdough Bagels