by Austin Carter
New Recipe
Course: Breakfast Cuisine: American Prep Time:10hours Cook Time:30minutes Total Time:10hours 30minutes Calories: 230kcal Author: Austin Carter Servings: 16
– Large mixing bowl – Fork – Stand mixer with dough hook (optional) – Damp towel – Lightly oiled large bowl – Nonstick silicon mat or parchment paper – Cooking Spray or Oil – Medium pot
– Slotted Spoon – Rimmed tray or shallow bowl – Wire rack
For the Bagels – 150 grams 3/4 cup active starter – 250 grams 1 cup plus 2 teaspoons warm water – 24 grams 2 tablespoons sugar – 500 grams 4 cups plus 2 tablespoons bread flour (how to measure flour) – 9 grams 1 1/2 teaspoons fine sea salt (I use 1 tablespoon of sea salt in this dough)
– 20 grams 1 tablespoon honey To Garnish – You can use everything seasoning cinnamon raisin variation, sesame seeds, poppy seeds, sea salt flakes…get frisky
1. Whisk starter, water, and sugar in a large bowl. Add flour and salt, mix to form a rough dough. 2. Knead by hand or use a stand mixer on low speed for 5-6 minutes. Cover and let rest for 45 minutes to 1 hour.
3. Let dough rise until doubled, about 8-10 hours at room temperature. 4. Flatten dough, divide into 8 pieces, and shape into balls. Rest for 10-15 minutes. 5. Shape bagels by poking a hole in the center and stretching it. Place on prepared sheet pan.
6. Let shaped bagels rest for 15-20 minutes. Preheat oven to 425F (220C) and bring a pot of water to boil, adding honey. 7. Boil bagels for 30 seconds on each side, then dip in desired toppings. Place back on sheet pan.
8. Bake for 20-25 minutes, flipping briefly to cook the bottom. Cool on wire rack.