Easy sourdough bagels
This recipe is similar to the one I posted earlier, but has no maple syrup or oil. The amount makes around 22-24 which fit my fridge and oven in two batches and last my children around a lunchtime’s worth for a week, and a few extra when they are cooling.
It’s very forgiving in terms of the times for proving and resting. I’ve not had a bad batch yet with it.
800g leaven (100% hydration)
350g water
1100g strong white flour
30g sugar
30g salt
The leaven should have been refreshed within the last 36 hours or so. I haven’t tried it longer.
Mix the lot together then knead for around 5 minutes. It’s a very stiff dough, but should be smooth when finished.
Rest at room temperature for 2-4 hours.
Divide into around 23 100g balls and then shape into bagels.
(There is a youtube video here which is similar to the way I do it. My dough is stiffer than his, so mine look more like the first one he does, or more like the pics on the Wild Yeast Blog. I would second the tip for spraying the ends to make them stick together better, if the dough is very stiff.)
Cover with baking paper and plastic/cling film and leave to prove at room temperature for 1-2 hours, then put in the refrigerator until needed (at least 2-4 hours, or overnight, if required).
Poach in simmering water with 1tsp bicarbonate of soda for 30 secs each side. Drain then add topping if required. I like seeds (sesame, millet, poppy), but the children like them plain.
Bake at 200C for 20 mins.