Ingredients
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1 cup sourdough starter
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1 1/4 cups cold water
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2 tbsp barley malt syrup
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600 grams all-purpose flour
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4 tablespoons vital wheat gluten
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2 teaspoons salt
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corn meal
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1 tablespoon baking sodafor water bath
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1 tablespoon brown sugarfor water bath
Directions
I’ve been playing around with different bagel recipes, and this is the winner.
Barley malt syrup is the best, but you can substitute maple syrup or brown sugar.
Steps
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1
Done
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Mix your sourdough starter, cold water, and barley malt syrup in a stand mixer until blended. You may have to use a fork. |
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2
Done
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Attach the dough hook and add flour, gluten and salt. For cinnamon-raisin, add 2 teaspoons of cinnamon. |
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3
Done
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Let it knead for at least 10 minutes, or if kneading by hand, 20 minutes. For cinnamon-raisin, slowly add 3/4 cup of raisins toward the end. |
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4
Done
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Form the dough into a ball in the bowl and cover with a towel. Let rest 20 minutes. |
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5
Done
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On an un-floured surface, separate the dough into 8 balls. A kitchen scale is helpful here. |
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6
Done
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Line a baking sheet with parchment and sprinkle a good amount of corn meal over it to prevent the dough from sticking. |
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7
Done
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Shape the dough into bagels. My favorite method is to roll the dough into an 8 inch rope, then wrap around your three middle fingers and roll the seam under your palm until it is connected. Hide the end underneath so it doesn't come apart when you boil it. See link above for more detailed shaping info. |
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8
Done
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Cover bagels with a towel and let proof for 2-5 hours until they puff a little. |
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9
Done
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Cover with plastic wrap and put the bagels in the refrigerator for 12-36 hours while the flavor develops. |
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10
Done
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Cook the BagelsRemove the bagels from the refrigerator an hour or two before cooking. |
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11
Done
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Preheat the oven to 425 F |
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12
Done
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Bring a large pot of water to a rolling boil. Add one tablespoon each of baking soda and brown sugar. |
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13
Done
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Place several bagels at a time in the water and boil for about a minute on each side. |
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14
Done
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Remove the bagels from the water, add toppings and return them to the baking sheet. |
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15
Done
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Put them in the oven right away and bake for about 20 minutes until they are golden brown. |
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16
Done
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Try not to eat them all in one day! |
