sourdough bagels

 200 grams sourdough starter fed

460 grams water 

20 grams salt kosher 

100 grams sweetener - honey, brown sugar, agave

1000 grams bread flour 

feed the starter the night before to get to 200 grams of starter. 

next day, combine all of the ingredients into a stand mixer with a dough hook and mix for 5-7 minutes. 

place dough in to a sealable container and place into the fridge over night or 12-24 hours depending on how long you'd like the fermentation.

the day to bake the bagels, remove the dough from the fridge and let it stand in room temp for a few hours (this is not scientific just my process) and after the dough begins to rise/double then weigh out the dough and make the rounds evenly weighted (145 g small, 176 g large, 200g and up extra large) 

to shape the bagels, weigh the desired amount. 

stretch the dough into a rectangle shape, roll like a rug, press the dough into a flat rectangle again and roll into a tube/rug again. 

tuck the legs under and start to roll the bottom of the dough into a round flat base (try to seal the bottom).

once the rounds are made stick your finger (clean) or a tool to poke a hole in the middle, give a little stretch to widen the hole. place onto parchment paper with cornmeal on the paper (helps the bagels not stick) and cover them with a tea towel/flour sack cloth and let them rise for 1-3 hours (i put mine in the oven on Proof setting). 

prep the water bath in a shallow pot: 1 TB baking soda, 2 TB brown sugar, 1 tsp salt, 1 liter water

heat the water to a hard boil then add the bagels in (mine fits 4 bagels at a time) 

boil on each side for 2 minutes then place on a wire rack to cool and dry for a few minutes. 

at this point you can add toppings to the bagels before baking

OVEN 425ºF for 20 minutes (i rotate at the ten minute mark)

cool before eating