This recipe is a summary of the bagel recipe in Emilie Raffa’s excellent book Artisan Sourdough Made Simple leaving out many details provided in the book, adding a few minor points, and adjusting the recipe to make 16 bagels. This recipe has lower hydration than the other bagel recipe on this site from Little Spoon Farm and it calls for letting the dough rest at points that the other recipe doesn’t. Otherwise, they are fairly similar. The other recipe results in a somewhat softer and chewier bagel. Right now we’re liking this recipe more, but they are both excellent. Note, for bread recipes like this, I use 100% hydration starter, which is the typical hydration used for starters. 100% hydration means equal parts flour and water by weight. By contrast, for the waffle, pancake and pizza dough recipes on this site, I use a starter that is wetter – 60% water and 40% flour by weight.
Sourdough Bagels 2
Ingredients
- 300g active starter (100% hydration)
- 500g warm water
- 48g sugar
- 1,000g bread flour
- 18g fine sea salt
- 20g honey (for boiling water). You can use sugar or barley malt instead.
Instructions
In a bowl, mix starter, water, and sugar.
Add flour and salt to make a dough (by hand or more easily, using a stand mixer on low for a few minutes).
Cover with a wet towel and let rest for 45 minutes or so.
Knead the dough into a ball.
Cover the bowl again and proof at room temperature for 8-10 hours.
Divide into 16 pieces (or 15 for slightly larger bagels).
Roll them into tight balls and place on a sheet pan with parchment sprayed with cooking oil. Let rest for 15 minutes.
Work a hole into each ball and form into a bagel. Try to stretch the inner hole enough so a decent size hole remains when you place it back onto the pan. If the hole is allowed to contract to nothing, the bagel will wind up looking like a bun.
Let the shaped bagels rest for 15-20 minutes. They will puff a little bit.
Boil a large pot of water and stir in the honey. Preheat oven to 425F.
Boil the bagels for 30 seconds on each side and place back onto sheet. (note, if the bagel sinks, the dough hasn't risen properly).
While still slightly moist, you can add seeds or toppings if desired.
Bake until internal temperature is about 195F to a bit over 200F and there is slight browning. For us, this is about 15 minutes, but it could be 20 minutes or longer.
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