Like most bagel recipes, this one involves poaching the dough before baking which makes them chewy with a soft crust. This recipe takes around 6 hours, although longer if you leave the dough in the fridge overnight. It makes 12 bagels.
You will need:
- 400g strong white flour
- 100g wholemeal bread flour
- 100g rye flour
- 17g salt
- 400g white sourdough starter
- 40g honey
- 260g tepid water
- Poppy, pumpkin, sunflower seeds for topping (optional)
- Semolina for dusting
Method for Bagels:
- Combine the flours and salt in a large bowl. Add the starter, honey and water and mix into a dough. Leave the dough to rest for 30 minutes.
- Knead for around 10 minutes or use an electric mixer
- Cover the dough and let it rest for 3 hours or leave in the fridge overnight
- Once the dough has been rested, turn it out onto a lightly floured surface and roll it into a sausage. Split the dough into 12 pieces (use scales it that helps).
- Roll each piece into a baguette shape and then cross the two ends over to form a ring. Put three fingers through the hole in the middle and gently roll the seam on the work surface until it has sealed.
- Transfer the bagels to an oiled baking sheet and leave them to prove for 2 hours. They should be noticeably bigger.
- Fill a large pan with boiling water and then boil the bagels for 1 minute (30 seconds on each side). Drop the bagels into your seeds and then transfer to a baking tray with the seeds side down.
- Preheat the oven to 240C / gas mark 9.
- Once the oven has reached temperature, turn it down to 220C / gas mark 7 and cook for 15 – 20 minutes. The longer you cook them, the crunchier they will be.