- 345g flour (AP or bread)
- 220g water
- 100g ripe starter
- 1/2 tsp (4g) honey
- 10g salt
BOILING & TOPPINGS
- Large pot of water
- 1/4 cup maple syrup
- 1 egg
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Pretzel salt, etc. whatever you want!
- Mix the honey & water to dissolve. Add the starter into the water and combine thoroughly with a whisk.
- Pour the water/starter/honey mixture into the flour bowl and mix by hand to combine (either with your hand or with a wooden spatula). Mix until you see no dry bits of flour. Cover and let rest for 1 hour.
- After 1 hour, sprinkle the salt on top and pinch it into the dough with lightly wet hands. Pull the dough around to create a smooth ball. Let rest for 1.5 hours. This dough is lower hydration, so you won’t need to build up as much structure. It’s mostly about time and letting the dough ferment.
- After 1.5 hours perform pull/folds all around the dough by stretching the dough up on one side and folding it back over into the center. Again, it helps to do this with wet hands. Do this on all sides until you have a smooth round of dough in the bowl. Cover and let rest for another 2 hours.
- After two hours have passed, it should be ready to go into the fridge for the night. No need to move it to a new container, just pop it right in. Timings will vary depending on the time of year, the temperature, humidity, strength of your starter, etc.
- In the morning, line a baking sheet pan with parchment paper and flour a work surface. Turn the dough out, gently press it into a flat-ish circle, & divide into 8 equal pieces.
- Shape each piece into a ball, pinching it up and then rolling it around a bit with the pinched/seam side down. Make little circles of flour on the parchment paper where each ball will sit, seam side down. Sprinkle a little flour on top of each dough ball, and then cover with plastic wrap, a damp linen, or place it into a giant plastic bag. Let them rest for about two hours.
- Pre-heat the oven to 425F. Bring a large pot of water + 1/4 cup maple syrup to a low boil. Uncover the bagel dough balls and get ready to shape them!
- To shape the bagels, flour your hands, pick up a dough ball and press your thumbs into the center top of the dough. Press all the way through until you form a hole in the center. Then with your other fingers under the dough, gently pull the inside of the bagel toward the outside, but don’t fully inside out the bagel.
- Once you’ve shaped all the bagels, bring the pot of water/maple syrup to a roiling boil. Carefully place two bagels at a time into the boiling water (“seam” side down) and let them poach for 30 seconds before flipping them over and letting them poach for another 30 seconds. Remove the bagels using a spider or slotted spoon. Let the excess water drip off before you place them down on the parchment paper again, the same side up as before (“seam” side down).
- Prepare an egg wash by beating 1 egg with 1 tbsp of water. Let the boiled bagels cool for a couple of minutes before brushing them with the egg wash. (If you don’t have eggs or are vegan, you can brush the bagels with a bit of non-dairy or dairy milk).
- Brush the egg wash (or milk) generously onto all the bagels, and then sprinkle toppings on OR pick up the bagels and dip them down into a shallow bowl full of toppings.
- Bake the bagels for 25-30 minutes at 425F. When you take them out, they might feel hard initially but will soften up as they cool. Immediately move them to a cooling rack and let them sit for about an hour.
- Slice and enjoy!!
This recipe came from the blog nokneadtoworry.com and it was perfect! Lots of recipes have malt syrups or powders but this recipe was so simple and yielded delicious bagels. Paulina has lots of tips and videos to help with whatever dough you are creating.