1-Day Sourdough Bagels

• porciones: 6 bagels @150g
• tiempo activo: 1 hour
• tiempo total: 6.5 hours

Ingredientes

210g water, warm

150g active sourdough starter (@100% hydration)

500g high protein flour

25g maple syrup or honey

25g sugar

10g salt

1 Tbsp baking soda, for alkaline boiling

Instrucciones

Mix dough

• Combine warm water and active sourdough starter in a bowl.

• Add high protein flour, maple syrup, sugar in the raw, and salt.

• Mix with a spatula or by hand until a shaggy dough forms.

• Knead the dough or use a stand mixer with dough hook (low speed) until it is smooth and elastic. This may take 5-10 minutes.

• Allow dough to bulk ferment in a covered bowl at room temperature for 1 hour.

• Knead for a few minutes, tighten. Cover and rest 2 hours until risen 1.5x.

Divide

• Divide the dough into equal pieces, about 150g each. [Might want to go smaller, like 100g.]

• Shape each piece into a tight ball, cover and rest 20 minutes.

Shape and second rise (and preheat)

• Poke your thumb/finger through the center and gently stretch to form a bagel/donut shape.

• Place shaped bagels on a lightly floured tray or lined baking sheet.

• Cover and allow to proof for 1–2 hours at room temperature, until slightly puffed.

• Preheat oven to 220°C (425°F).

Boil

• Boil water with baking soda and barley malt syrup or honey (for crust and color). Use 1–2 Tbsp (15–30 grams) of baking soda per 4L water: creates a slightly alkaline bath, which helps the bagel crust blister and brown, resulting in the authentic chewy texture and glossy finish.

• Boil bagels briefly, about 30 seconds each side.

Bake

• Bake bagels at 220°C (425°F) for 18 minutes, rotating halfway through, until golden and blistered.

Notas

from The Sourdough Hoe

This version uses both maple syrup and raw sugar to balance tang and sweetness. High-protein flour ensures chewiness, while sourdough starter provides deep flavor and digestibility.