Bagels
Servings
4
bagelsPrep time
20
minutesCooking time
30
minutesResting time
8
minutesSmall batch bagels with sourdough starter
Ingredients
100 grams active sourdough starter
150 grams water
230 grams bread flour
80 grams whole wheat flour
1 tablespoon honey
1 teaspoon fine salt
6 cups of water with 1 tablespoon honey
Optional toppings, such as: everything seasoning, salt, grated Parmesan
Directions
- Day 1: Evening
- Combine starter, water, flour, honey and salt in stand mixer with dough hook on low for 6-7 minutes.
- Shape into a ball, cover with a damp towel, and rest overnight 8-12 hours at room temperature until doubled in size.
- Day 2: Morning
- Divide the dough into 4 equal pieces, poke a hole through the center, and shape into rings.
- Cover with a damp towel for 30-60 minutes until puffy. Preheat the oven to 400 F.
- Boil 6 cups of water with honey, and boil each bagel for 60 seconds on each side, removing with a spider to let cool slightly on a rack.
- Dip in toppings on rounder side, then place onto baking sheet lined with parchment paper and sprinkled with cornmeal.
- Bake for 18-22 minutes until golden brown and cooked through, rotating halfway. Optionally, tent the bagels with aluminum foil to prevent toppings from burning when rotating.
Notes
- Timing can be adjusted – especially if particularly hot. Can also shape then refrigerate overnight before baking instead; just ensure that after kneading, the dough is allowed to rest long enough to proof properly with visible rise (ideally doubling).