Sourdough Bagels ★★★
If you want bagels for the evening you have to start the process early in the morning. With sourdough time is the key. Do not rush especially during the proofing process. The end result will be your reward.
For the sourdough starter
2 tbsp Sourdough
1/2 cup strong plain flour
1/3 cup filtered water
For Bagels
Sourdough starter
1 kg strong plain white flour
20g salt
40g sugar
50g clarified butter
3 tbsp powdered milk
550ml water
Topping
Egg yolk
3 tbsp milk
Sesame Seeds or Poppy seeds
Method
- Put 2tbsp sourdough mix in a 750ml jar preferably with wide lid. Add water and flour and using a tablespoon mix until mixture resembles a loose dough. Cover and stand in a warm place for approximately 2-4hours or until it doubles in volume
- In a 3litre container, add the sourdough starter and water and using a fork mix until the sourdough starter dissolves.
- Add flour, salt, sugar, milk powder and butter then using a large metal spoon mix until a rough dough is formed. Clip close the lid and wait for 10 minutes.
- Using a dough scraper, scrape the dough from sides of container towards the centre, and turn the container as you do so. It takes ten pulls towards the centre of the dough to make a complete turn. Cover lid and wait for another 10 minutes.
- Repeat the process in point 4 for two more times. The last pull and turn will result in an evenly, smooth and elastic dough. Cover and let the dough proof for about 6 hours, or until it doubles in size.
- Turn dough onto floured surface, then using a dough scraper, divide dough into 24 portions, or more if you prefer smaller sized bagels.
- Shape into smooth balls as if making baps and press gently on each ball to flatten slightly.
- Oil baking tray, take each ball of dough and press in your index finger in the middle to make a hole. Using the both index fingers, pull from the centre and turning your fingers continuously, stretch to widen the middle hole. You should have a seamless bagel
- Place each bagel on baking tray leaving enough space from one another to proof.
- Put trays in a cold oven with just light on and leave to proof for about 1.5 hours or until double in size.
- Bring a large pot of water to boil, add 1 tsp salt.
- Heat oven to 240c
- Boil bagels 30 seconds on each side and lift with slotted spoon back to the oiled tray. Put only few bagels at a time so that they will not stick to each other.
- Brush bagels with egg and milk mixture and sprinkle poppy seeds, or sesame seeds or leave plain.
- Turn oven to 220c and bake for approximately 20-25 minutes until golden and sounds hollow when tapped from the bottom.
Cooked bagels can be frozen then thawed and heated when needed.
