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- 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.
- 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.
- 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.
Cover the bowl and let the dough rise overnight (or 8-12 hours).
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.
- 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.
- 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.
Bake them in the preheated oven for 25-28 minutes. Enjoy with lox & schmear!
Enjoy your meal!