As with any sourdough recipe. Please make sure you read through the instructions to understand how many minutes or hours each step takes. You don't want to have to wake up at 3 AM to shape your bagels! I usually do a time chart for each step. This way I know what time to start the recipe, so I am not staying up all night.
464 grams water
332 grams active starter
55 grams maple syrup
55 grams sugar
1,112 grams bread flour (or high-protein all-purpose flour)
22 grams salt
50 grams honey - Add to boiling water
Shredded asiago and/or cheddar cheese (optional) - Add to top of bagels after boiling
Step 1 - Mix water and starter together with a dough whisk, then mix in the maple syrup. Add sugar, flour and salt; mix until a shaggy dough forms. You can do this by hand or in a stand mixer with a dough hook. If you use the mixer, make sure you do this on a low speed (1 or 2).
Step 2 - Knead the dough on the countertop for a few minutes. Shape the dough into a ball and put back into the bowl, seam side down. Cover and rest for one hour.
Step 3 - Knead the dough again for a few minutes. Shape into a ball and return to the bowl, seam side down. Cover and bulk ferment on the countertop until doubled, about 6-12 hours.
Step 4 - Let the dough release from the bowl naturally. Divide the dough into 12 pieces (approx. 170 grams each). Shape into tight balls. Cover and rest for 20 minutes.
Step 5 - Poke a hole in each ball and gently stretch into bagels. Place each bagel on a square parchment sheet. (I bought my parchment squares at the Dollar Store.) Cover bagels with a cloth or put in a container with a lid. Let rise until soft and puffy 2-3 hours.
Step 6 - Preheat oven to 425 F. Boil water and add the 50 grams of honey, stir to combine. The holes in the bagels have probably closed up while rising. Just stick the end of your dough whisk in the middle and spin the bagel on the countertop to open up the hole again. Gently flip the bagels over into the boiling water and peel off the parchment square. Boil bagels 30 seconds per side.
Step 7 - Remove the bagels from the water using a large, slotted spoon, drain well, and place on a parchment-lined sheet pan. I sprinkled some shredded asiago cheese and cheddar cheese on the top of some of the bagels before baking.
Step 8 - Bake 15-18 minutes or until golden and glossy. If you added cheese to the top, bake until the cheese is melted and the sides of the bagels are golden brown.
Step 9 - Place bagels on wire cooling rack. Cool at least one hour before slicing. As the recipe creator, Angela, said, "Don't be cutting the bagels early then calling them gummy".
*Tips:
I highly recommend that you watch Angela's video for making these bagels. She does a really good job of explaining the process. You can follow her on Instagram or Facebook at "thesourdoughhoe".
To freeze the bagels, wrap each bagel in Saran wrap and then in foil. Place bagels in a gallon Ziploc freezer bag.
To toast the bagels, I slice them in half and put them in the air fryer at 340 F for 3-5 minutes.
Makes 12 bagels
Source: Thesourdoughhoe on Facebook / the_sourdoughhoe on Instagram
Kimberly
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