Breakfast

Made with starter, honey and toppings. 9h 38m, makes 12, 7 ingredients.

Recipe by countryroadssourdough.com

Prep

20 min

Cook

18 min

Total

9h 38m

Makes

12

Ingredients

• 150 grams starter (½ cup + 2 Tablespoons)
• 400 grams water (1 ¾ cups)
• 15 grams sugar or honey (1 tablespoon)
• 15 grams salt (2 ½ teaspoons)
• 750 grams bread flour (5 ¼ cups )
• Optional toppings
• 14 grams baking soda (1 Tablespoon)

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Feed your starter: Add flour and water to your sourdough starter and let it sit in a warm spot until it is doubled or more in size and is done growing. It should be bubbly on the sides and top. If you want to feed your starter about 12 hours prior to mixing the dough I recommend a 1:5:5 ratio (15 g starter: 75 g flour: 75 g water) and leaving it at about 72°F. For a quicker rise, you could feed your starter a 1:1:1 ratio (55 g starter: 55 g flour: 55 g water) 4-5 hours ahead of time and leave it at about 77°F.
2. Mix & Knead: To the bowl of a stand mixer add active sourdough starter, water, sugar, salt and bread flour. Using your dough hook, knead the dough for about 15-20 minutes or until the dough can pass the windowpane test. You can also mix this dough in a bowl and then knead it by hand.The windowpane test is used to see how well the gluten has developed. When the dough is able to stretch thin enough that you can see light through, without it tearing, it has passed. 750 grams bread flour, 150 grams starter, 400 grams water, 15 grams sugar or honey, 15 grams salt
3. Bulk Fermentation (First Rise): Transfer the bagel dough to a bowl or straight-edge container and let it rise on the counter overnight, covered, until doubled in size. At 72°F, my dough doubled within 8 hours. If your house runs warmer or you need a longer rise time, you can reduce the amount of starter in the dough to 125 grams to slow down the process.
4. Divide dough: Once doubled in size, punch down the dough and divide it into 12 equal pieces, about 108 grams each. I like to use a bench scraper for this.
5. Form into balls: Taking one section at a time, form the dough into a ball by pulling the sides to the middle of the dough and then flipping it over. With your hand in a cupping shape, rotate the dough ball a few times in a circle. Repeat with the remaining 11.
6. Shape into bagels: Poke a hole in the middle of the dough and then, using both pointer fingers inserted on each side, rotate your fingers around each other, making a hole in the middle of the dough. Ideally you want the size of the hole to be 1.5-2 inches.
7. Second rise: Cut twelve 4×4-inch squares of parchment paper. Place a shaped bagel on each piece of parchment paper, and then place all 12 of them on a large baking sheet. Alternatively, you can place all 12 of them on a silicone mat, but when you pick them up to boil them the shape of the bagel can change. Cover with a slightly damp tea towel and let the bagels rise for another 30 minutes to an hour to relax and get puffy. The bagels will not double in size.
8. Boil: After the bagels have had a chance to rise, preheat your oven to 425°F. Bring a large pot of water to a boil and add 1 tablespoon of baking soda. Add a few bagels at a time to the boiling water, parchment paper side up, and boil them for about 1 minute on each side. Once the bagels are in the water, you can easily remove the parchment paper from the dough. Use a slotted spoon or spider strainer to easily remove the bagels from the water and drain excess liquid.
9. Add toppings: Place the bagels on lined sheet pans, 6 to each pan. Add your toppings of choice to the tops (see notes on flavor options above and for tips on adding to bagels).
10. Bake: Bake for 18-20 mins or until lightly golden brown.
11. Cool: Let the bagels cool on a wire rack and then enjoy them with butter or cream cheese.