Sourdough Bagels

Step 1/8

• 15 g sourdough starter
• 50 g flour
• 50 g water

• glass jar

12 hours before planing to mix the dough: combine ingredients in a jar and cover loosely with a lid. Let the starter rise 12 hours at room temperature.

Step 2/8

• 255 g water
• 40 g maple syrup
• 500 g bread flour

Combine water, maple syrup and starter. Add flour and use a spatula to bring it together into a shaggy dough. Let it chill for 15 minutes.

Step 3/8

• 10 g salt

After 15 minutes, knead with your hands using any technique for about 6 minutes before adding the salt. Continue kneading for another 4-5 minutes.

Step 4/8

Cover the bowl and let the dough rise overnight (or 8-12 hours).

Step 5/8

Next day, divide into 8 equal pieces. Shape each piece into a log, then stick the ends together, so that a ring forms. Place all 8 bagels on a lined baking sheet to proof 30-60 minutes.

Step 6/8

• 1 l water
• 1 tbsp sugar
• 1 tsp baking soda

Preheat the oven to 425F (218C) and bring a pot with water, soda and sugar to a boil.

Step 7/8

• sesame seed (for coating)
• poppy seed (for coating)
• everything bagel seasoning

After the bagels are done proofing, boil them one by one in the pot for 2 minutes on each side. Then coat in your topping of choice and place on the baking sheet.

Step 8/8

Bake them in the preheated oven for 25-28 minutes. Enjoy with lox & schmear!

Enjoy your meal!