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Sourdough Bagels
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Sourdough Bagels

13 uVoor 8Nutri-Score C€
van @therealsourdoughmom3 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • active sourdough starter (active and bubbly)Overig125 g
  • filtered water (warm)Dranken300 ml
  • unbleached flourGranen500 g
  • saltKruiden en specerijen12 g
  • sugarVoorraadkast10 g
  • baking soda (for the boiling water)Voorraadkast15 g
  • barley malt syrup (for the boiling water)Voorraadkast30 ml
  • everything bagel seasoning (for topping)Kruiden en specerijen20 g

per portie

Voedingswaarden

248kcal

Koolhydraten
50 g
Eiwitten
9 g
Vetten
2 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom
  • Keukenweegschaal
  • Deegsteker
  • Bakplaat
  • Soeppan
  • Oven
  • Kookplaat

stap voor stap

Bereiding

  1. Mix the starter and water

    • Weigh the active starter into a bowl, zeroing the scale between additions.
    • Add the warm filtered water and mix until the starter is mostly dissolved.
    Stap 1

  2. Add the dry ingredients

    • Put the bowl back on the zeroed scale and add the unbleached flour.
    • Add the salt, then the sugar, zeroing the scale between each.
    Stap 2

  3. Mix the dough

    • Mix by hand until there are no pockets of dry flour and the dough is uniform; this is a dry dough, so work it a little longer.
    • Alternatively, knead with a stand mixer fitted with the dough hook on low to medium speed.
    • Scrape the dough off your hands and down the sides of the bowl with a bench scraper.
    Stap 3

  4. Cover and rest

    • Cover the bowl with a shower cap or kitchen towel.
    Stap 4

  5. Stretch and folds (hand-mixed dough)

    • Let the dough rest on the counter, then do one set of stretch and folds.
    • Rest again, then do a second and final set of stretch and folds.
    Stap 5

  6. Bulk ferment overnight

    • Cover the dough and leave it on the counter at room temperature until it doubles in size.
    Stap 6

  7. Portion and pre-shape

    • Turn the dough out onto your work surface and divide it into 8 rough balls.
    • Stretch each ball slightly, fold the edges into the middle, then flip it over and roll it into a tight round ball using the surface for tension.
    Stap 7

  8. Rest the dough balls

    • Let the pre-shaped balls rest on the counter before making the holes.
    Stap 8

  9. Preheat and prepare

    • Preheat the oven to 425 °C and bring a pot of water to a boil.
    • Line a baking sheet with parchment paper and prepare the toppings.
    Stap 9

  10. Shape the bagels

    • Poke a hole through the middle of each ball with your fingers.
    • Stretch the hole out well, since the dough shrinks during boiling and baking.
    Stap 10

  11. Boil the bagels

    • Add the baking soda and barley malt syrup to the boiling water and lower the heat slightly so it doesn't boil over.
    • Drop the bagels in and boil on each side.
    • Wet your hands to keep the dough from sticking.
    Stap 11

  12. Add the toppings

    • Coat the freshly boiled bagels in everything bagel seasoning while still wet so it sticks.
    • Place them on the lined baking sheet.
    Stap 12

  13. Bake

    • Bake in the preheated oven until nicely golden brown.
    Stap 13
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