sourdough bagels

• 100 gr sourdough discard, fed and bubbly
• 260 gr warm water
• 30 gr sugar
• 10 gr salt
• 1/8 tsp instant yeast
• 500 gr bread flour
• water for boiling
• 40 gr honey
• egg white (optional depending on toppings)

Into a stand mixer's bowl, add the starter and water. Stir to combine. Next add the sugar, salt, yeast and flour. With the paddle attachment, mix until the dough is shaggy. Then let rest 20 minutes.

Using the dough hook, knead dough for about 10 minutes. It will be smooth and soft (some add-ins may be included during this time as noted in the variations list below).

Cover and place the mixing bowl in a draft free place to allow the dough to rise for 2 hours.

Weigh the dough. Depending on how large you want your bagels, divide the weight by 9, 10, 11 or 12. Using a scale, divide your dough by the calculated weight each dough piece should be.

Form each piece of dough into a ball. Then poke a hole into each ball of dough, stretching the hole to create the bagel shape. Place each bagel onto a sheet of parchment on a baking sheet (no more than six bagels per sheet).

Cover the bagels with a clean t-towel and let rise for another 30 to 60 minutes, or until nice and puffy.

Preheat your oven to 400° F, putting your rack in the centre of the oven. In a large pot, add water and honey and bring to a boil.

Once water is boiling, place 3 to 4 bagels in the water, upside down. Using a narrow handle of a spoon that can be immersed in boiling water, quickly jiggle the bagel at the centre to release the bagel from the bottom of the pot if they stick. Count to 30. Use a couple of tools to flip them over and count to 30 once again. Then return them to the parchment paper using a large slotted spoon or other utensil that allows the water to drain quickly (you can leave them boil for up to two minutes for chewier bagels).

Brush bagels with egg white and place in the preheated oven. Bake them for 20 - 25 minutes, until golden brown.

Variations

• cheddar bagels - add 115 to 150 grams of grated sharp cheddar cheese. To mix in the cheese completely, add the cheese at about 2 minutes in of the 10 minute knead. The bottoms of the bagels may burn slightly as the cheese has permeated the dough. If you want to see the pieces of cheese, add the cheese at the 6 or 7 minute mark of the ten minute knead. Add additional grated cheese to the tops of the bagels after the boil, but before the bake, to get that great cheesy look and extra cheddar flavour.
• cheddar everything bagel bagels - add 115 to 150 grams of grated sharp cheddar cheese. To mix in the cheese completely, add the cheese at about 2 minutes in of the 10 minute knead. The bottoms of the bagels may burn slightly as the cheese has permeated the dough. If you want to see the pieces of cheese, add the cheese at the 6 or 7 minute mark of the ten minute knead. After the boil, brush egg white on the top of each bagel and dip in a small bowl of everything bagel seasoning. Add additional grated cheese to the tops of the bagels after the boil, but before the bake, to get that great cheesy look and extra cheddar flavour.
• cheddar jalapeño bagels - add 115 to 150 grams of grated sharp cheddar cheese. To mix in the cheese completely, add the cheese at about 2 minutes in of the 10 minute knead. The bottoms of the bagels may burn slightly as the cheese has permeated the dough. If you want to see the pieces of cheese, add the cheese at the 6 or 7 minute mark of the ten minute knead. Remove seeds and slice two jalapeños. After the boil, but before the bake, place two or three jalapeño slices on bagels. Add additional grated cheese to the tops of the bagels to get that great cheesy look and extra cheddar flavour.
• chocolate chip bagels (more information coming soon)
• sesame seed bagels (more information coming soon)
• everything bagel bagels (more information coming soon)

Recipe Hints

• My preference is to make 10 bagels out of this recipe, so I divide the weight of the dough by 10. This size is typical of bagels I find at a bakery.
• Use a silicone baking sheet on your metal baking pan
• Bake near the centre of the oven so they are less likely to burn
• Make your own topping. What would you like to add to a bagel? But never opt for bits of garlic or onion as toppings as they tends to burn, choose onion or garlic powder instead.

 

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