Sourdough Bagels - longer fridge ferment

 

DOUGH: 
100 g active sourdough starter (make the night before 15g starter/ 50g each flour & water)
500 g bread flour

255 g water
40 g / 2 tbsp honey or brown sugar 
10 g /2 tsp kosher salt

Water Bath

1 tbsp baking soda

2 tbsp 

64 oz water 

MAKE: 

measure the dough ingredients and place them into a mixing bowl, I use my KitchenAid with a dough hook. I first mix to combine then place it onto the KitchenAid with the dough hook for 8 minutes. 

FERMENT: 

once the dough is kneaded place the dough into a cambro or tightly lidded Tupperware to store in the fridge for a bulk ferment 36-48 hours. You can make them the next morning if you leave them on the counter to ferment or wait for the following day to make them. 

I enjoyed the texture and ease of handling the dough from a longer ferment. 

FORM: 3/17/22 dough weighed 855g made 7 bagels 122g 

cut your dough to form - small bagels 60-80G/ larger 120-140G 

roll into a ball - roll out all the balls then poke your finger into the middle of each ball and stretch the bagel out to from the hole. 

place on a parchment-lined baking sheet and cover with a damp tea towel and let them rest & ride for 1-2 hours.

BOIL:
in a pot add the water bath ingredients and bring to a boil. 

once the water is boiling add the bagels in with enough space between them for 2 minutes on each side them place them onto a drying/cooling rack. 

this is the time to let them cool a few minutes and then toppings can be added

TOPPINGS: 

for plain bagels, I sprinkle a pinch of salt on the damp bagels, I do the same for lightly topped everything bagels. 

for a thicker topping, use heavy whipping cream to brush the tops and then add the seeds or herbs on top of the cream. 

BAKE: 425F 20-25 minutes 

place the bagels onto the baking sheer and bake 20-25 minutes at 425F. 

enjoy