Basic Sourdough Bagel
I've made plain, cinnamon raisin and jalapeno cheddar ( my favorite) using this base recipe
Ingredients
- 260 g warm water
- 100 g active starter
- 40 g honey
- 10 g sea salt
- 500 g flour ( 250 FM + 250 AP or Bread Flour)
- 6 cups water for boiling
- 40 g honey for boiling or 2 T baking soda
- 150 g raisins for cinnamon raisin bagels
- 1+ tsp cinnamon for cinnamon raisin bagels
- 240 g cheddar cheese for cheddar jalapeno bagels
- 115 g fresh jalapenos diced for cheddar jalapeno bagels
Instructions
- 7PM strengthen starter and feed for 100g active starter per batch
- 7 AM make bagel dough by adding ingredients to stand mixer and kneading on dough hook for 10 - 12 minutes on low speed until soft and smooth and bowl is clean.
- Place in lightly oiled glass bowl and cover to proof at 74-78 F for 6 to 10 hours. Dough should double and be light and airy.
- Turn out on work surface and divide into 8 equal balls. Shape dough into balls and make holes for bagels. Place on parchment lined baking sheets.
- Cover with damp flour sack towel or plastic and let rise for 1-2 hours.
- Preheat oven to bake at 375. ( my oven- preheat to 425 then turn to 400 to hold at 375)
- Boil water and add honey or baking soda. Place bagels in bath and cook 2 min each side before removing, to parchment on baking sheet, with slotted spoon. Add seasonings if desired.
- Bake at 375 F for 25 minutes.
Notes
Cinnamon raisin bagels will be more dense and firm. Cheddar Jalapeno are more airy and light.
Make this dough at night to enjoy fresh warm bagels for breakfast.