Sourdough Bagels by @manningherkitchen
6 servings
🌾
360 g
Flour
💧
180 ml
Water
🫙
80 g
Sourdough Starter
🧂
7 g
Salt
🍬
10 g
Sugar
🫒
10 g
Oil
🍬
7.5 ml
Sugar
🥄
Baking Soda
Toppings
Preparation Steps
Step 1/17
Weigh 360 g all-purpose flour, 180 g water, 80 g sourdough starter, 7 g salt, and 10 g sugar into a large mixing bowl.
Step 2/17
Mix the ingredients until no dry flour remains. Add 10 g neutral cooking oil.
Step 3/17
Knead the dough for about 2 minutes until smooth. Do not knead until a windowpane forms.
Step 4/17
Lightly oil the large mixing bowl and place the dough inside. Cover the bowl.
Step 5/17
Let the covered dough bulk ferment until doubled in size, about 480 minutes in a moderately warm room. Adjust the time according to room temperature.
Step 6/17
Deflate the risen dough and divide it into 6 equal portions, about 108 g each. Shape each portion into a ball.
Step 7/17
Rest the dough balls for 5 minutes. Cut 6 squares or rectangles of parchment paper large enough to hold each bagel.
Step 8/17
Roll one dough ball into an 8 by 4 inch rectangle. Roll the rectangle tightly lengthwise into a tube and pinch the seam closed.
Step 9/17
Stretch one end of the dough tube slightly. Insert the other end into the stretched end and pinch firmly to seal a ring.
Step 10/17
Place each shaped bagel on an individual parchment paper square. Arrange the bagels on a baking sheet.
Step 11/17
Cover the bagels and let them proof until puffed, about 120 minutes. Preheat the oven to 410°F (210°C) near the end of proofing.
Step 12/17
Fill a large pot with water and bring it to a boil. Stir 1/2 tablespoon sugar for boiling water into the boiling water.
Step 13/17
Gently lower the bagels into the boiling water. Peel away the parchment paper as each bagel enters the water.
Step 14/17
Boil each bagel for 10 seconds per side for a moderately chewy texture. Boil up to 40 seconds per side for a chewier bagel.
Step 15/17
Return the boiled bagels to the parchment-lined baking sheet. Add optional toppings, if desired.
Step 16/17
Bake the bagels at 410°F (210°C) for 20 minutes. Bake until they are a rich golden brown.
Step 17/17
Cover the baked bagels with a kitchen towel for 5 minutes. Transfer them to a cooling rack and cool before serving.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
272 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
45 minutes
Cooking
20 minutes
Overall
1 hour 5 minutes
Difficulty
Level
Hard (3/4)
Steps
17 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@manningherkitchen
Origin
Cuisine
Jewish, American
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
freezer
Preservation Infos