Sourdough bagels, these are my go to bagels for school lunchboxes. They take a while to prepare but most of that time in hands off and in the fridge. I also use my stand mixer to mix these which makes it much easier.
Here’s the recipe;
500gr strong white bread flour
2 tablespoon malt extract
100 gr leaven
1 teaspoon salt
3 lt water
3 tablespoons bicarbonate of soda
Put the water, malt extract and leaven in a bowl and mix until combined.
Add the flour and bring everything together by hand until everything just comes together. Leave to rest for 30 minutes.
Add salt and a splash of water squeeze the dough until all salt is absorbed then take the dough on an oiled work surface and knead for 10 minutes. Shape into a ball and pop it in to an oiled bowl. Leave it in a warm spot to rise for 3 hours.
After the first rise in room temperature put it in the fridge and leave for 12-16 hours (or overnight).
Take it out of the fridge and divide it into 12, app 75-80gr for mini bagels or 110 gr for larger bagels.
Shape each into a ball and leave to prove in a warm spot for 3-4 hours.
Heat the oven to 240° fan.
Bring 3 litres of water to boil and add 3 tablespoons bicarbonate of soda. Then lower the heat to lowest setting.
Take one of the balls and with your finger make a hole in the middle. Make the hole larger with your fingers approximately 3-4cm in diameter. Put this into the simmering water leave for 20 seconds then turn it upside down and leave an other 20 seconds. Then take it off and put it on a plate to cool slightly,
Place the seeds in an other plate and roll the smoother side of the bagel in the seeds until it is well covered with seeds. Place it on baking paper. Repeat with rest of the bagels.
Bake it in 240° fan oven 12 minutes, until bagels are golden brown colour.