Only a few ingredients and minimal steps are needed for this simple overnight recipe. And it makes the most delicious, chewy bagels you'll ever have!!
Ingredients:
- 110g sourdough starter
- 165g water
- 25g sugar or honey
- 8g fine sea salt
- 330g bread flour
- 1 tbsp baking soda, for boiling water
Optional toppings:
- sesame seeds, white or black
- poppy seeds
- nigella seeds
Method:
Add the sourdough starter, water, flour, honey or sugar and salt in a large bowl. Stir with a spoon to combine.
Then knead the dough with your hands until well mixed, about 5 minutes. Cover the bowl with a damp towel or plastic bag and rest for 30 minutes.
Stretch and fold the dough. Rest for another 30 minutes.
Divide the dough into 6 pieces weighing approximately 100g each.
To shape the bagels, roll each lump into a rope approximately 12 inches long and then firmly press them together. Let the ends overlap by about 3 inches so you get a nice strong seam.
Line a sheet pan with baking paper. Lightly grease the baking paper with spray oil. Place the bagels on the baking paper and cover them with plastic wrap.
Allow to rise for about 90 minutes, then put them in the refrigerator and leave overnight.
Preheat the oven to 240ºC/220ºC for fan assist oven.
Remove the bagels from the refrigerator.
Bring a large pot of water to a boil. Add the baking soda.
Poach the bagels for 2 minutes, flipping halfway through.
Remove with a wire spider or slotted spoon and return to the greased baking-lined sheet pan. Sprinkle with toppings if desired.
Bake until golden, about 15-18 minutes.
Cool on a wire rack and enjoy!
Then knead the dough with your hands until well mixed, about 5 minutes. Cover the bowl with a damp towel or plastic bag and rest for 30 minutes.
Stretch and fold the dough. Rest for another 30 minutes.
Divide the dough into 6 pieces weighing approximately 100g each.
To shape the bagels, roll each lump into a rope approximately 12 inches long and then firmly press them together. Let the ends overlap by about 3 inches so you get a nice strong seam.
Line a sheet pan with baking paper. Lightly grease the baking paper with spray oil. Place the bagels on the baking paper and cover them with plastic wrap.
Allow to rise for about 90 minutes, then put them in the refrigerator and leave overnight.
Preheat the oven to 240ºC/220ºC for fan assist oven.
Remove the bagels from the refrigerator.
Bring a large pot of water to a boil. Add the baking soda.
Poach the bagels for 2 minutes, flipping halfway through.
Remove with a wire spider or slotted spoon and return to the greased baking-lined sheet pan. Sprinkle with toppings if desired.
Bake until golden, about 15-18 minutes.
Cool on a wire rack and enjoy!
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