Sourdough Everything Bagels

🧂 Ingredients

• 240 g. ripe starter

  (active)
• 100 g. water
• 340 g. bread flour
• 25 g. sugar
• 20 g. non-diastatic malt powder

  (plus approximately 2 tbsp. for water bath)
• 10 g. salt
• 1 tbsp. poppy seeds
• 1 tbsp. black sesame seeds
• 1 tbsp. white sesame seeds
• 1 tbsp. plus 1 tsp. dried onion
• 1 tbsp. dried garlic
• 2 tsp. flaky sea salt

  (I recommend Maldon Sea Salt)

Instructions

• 1 Dough. In a mixing bowl fitted with the dough hook, combine the starter, water,
  bread flour, sugar, and 20 g. of malt powder. Knead on a medium-low speed for
  about 7 minutes. Then, with the mixer on a low speed, slowly add the salt. Once
  combined, increase the mixer to medium-low, and continue kneading an additional
  3-5 minutes. The salt should be fully absorbed (you should not feel the salt
  when you touch the dough) and the dough should be very smooth. To make sure the
  gluten is fully developed, do a windowpane test. Take a small piece (less than 1
  tsp.) of dough and stretch it between your fingers. It should form a “window
  pane”, meaning it should get thin enough that it is translucent without it
  ripping. If it is not at that point yet, continue kneading in the machine at 1
  minute intervals or knead by hand until it passes the test.
• 2 Divide the dough into equal portions, each approximately 120 g. (If you want
  your bagels to each be equal, weigh the full entire dough and divide the weight
  by 6.) Shape each one into a ball, covering each with plastic wrap. Taking one
  dough ball at a time, flatten the ball into an oval with your fingers so that
  the long part of the oval is horizontal in front of you. Fold over the top third
  onto itself. Make another fold over the remaining portion of the dough. With
  both your hands, roll the dough into a rope, approximately 8-9 inches long.
  Cover with plastic wrap. Repeat with remaining dough balls. Allow the six ropes
  to rest for 15 minutes.
• 3 Attach the ends of each rope to form bagels. Place each bagel on a baking sheet
  lined with parchment paper and lightly dusted with semolina flour.
  (Alternatively, you can use all purpose or bread flour or you can lightly grease
  the parchment with non-stick spray.) Lightly spray non-stick spray on plastic
  wrap and use that to loosely cover the bagels. Allow them to rise at a warm room
  temperature for approximately 4-8 hours. The bagels will not double in size, but
  they should be slightly fluffy. To be sure they have risen enough, place one
  bagel in a bowl filled with warm water. If it floats within 10 seconds, they
  have risen enough. If they have not, allow them to rest an additional 30 minutes
  and keep checking. (Note: brush off as much of the water as possible after each
  float test. Before returning the bagel to the baking sheet, dust it lightly with
  more semolina or other flour or lightly grease the area where that bagel was
  with non-stick spray to avoid sticking.) Place the tray, tightly covered in
  plastic wrap, in the refrigerator overnight. (Note: I have allowed them to rise
  as long as 8 hours and they still did not pass the float test. I put them in the
  refrigerator overnight and allowed them to rest at room temperature for
  approximately 4-6 hours the next day when they finally passed the float test.)
• 4 In the morning, remove the tray from the refrigerator and loosely cover the
  bagels in plastic wrap lightly coated with non-stick spray. Allow them to rest
  in a warm room temperature setting for at least one hour. You may want to do
  another float test to be certain that they are ready to be boiled and baked. The
  bagels will not rise much, but they should be slightly puffy.
• 5 Approximately 30 minutes before you plan to boil the bagels, preheat the oven to
  425°F. Line a baking sheet with parchment paper and set aside.
• 6 Everything Seasoning. Combine all ingredients in a small bowl or ramekin. Pour
  them onto a sheet of aluminum foil or parchment paper. (I find using foil a bit
  easier because you can fold up the edges to prevent the spread of seeds all over
  the countertop and floor and it makes for easy cleanup.) Set aside.
• 7 Using a pot large enough to comfortably hold 2 or 3 bagels at a time, bring a
  pot of water with 2 tbsp. of non-diastatic malt powder to a boil. Place 2 or 3
  bagels at a time into the boiling water for 30 seconds. Flip each bagel and boil
  for an additional 30 seconds. Using a strainer or a slotted spoon, remove each
  bagel from the water and place on top of the bed of seeds. Coat the bagels in
  the seeds and place each bagel on the prepared baking tray. Repeat with the rest
  of the bagels.
• 8 Bake the bagels for 16-20 minutes, until the tops are browned.

Nutrition Info