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Prep
9h 25m
Cook
41m
Total
10h 6m
Ingredients
Method
Turn cooking mode on
Step 1
Prepare the sourdough dough exactly as above through the bulk fermentation stage.
125 g Active, bubbly sourdough starter
12 g Salt
350 g Water
500 g Organic bread flour
Step 2
Take about 950 g of dough (roughly one loaf), place it into a banneton or bowl, and refrigerate for 1–12 hours.
Step 3
Divide the dough into 6 pieces, about 150–160 g each.
Step 4
Roll each piece into a ball, then shape into a bagel.
Step 5
Place on a lightly floured jelly roll pan and allow to rise 30–50%.
Step 6
Bring a pot of water to a boil and add a few tablespoons of honey.
Step 7
Preheat oven to 350°F.
Step 8
Gently boil the bagels for 45 seconds per side.
Step 9
Transfer to a parchment-lined jelly roll pan, add toppings if desired.
Step 10
Bake for 18–25 minutes, or until internal temperature reaches 200°F.
For
6
M
I
125
g
Active, bubbly sourdough starter
12
g
Salt
350
g
Water
500
g
Organic bread flour
Only visible to you
Made it?
Cancel
Prep
9h 25m
Cook
41m
Total
10h 6m
Ingredients
Method
Turn cooking mode on
Step 1
Prepare the sourdough dough exactly as above through the bulk fermentation stage.
125 g Active, bubbly sourdough starter
12 g Salt
350 g Water
500 g Organic bread flour
Step 2
Take about 950 g of dough (roughly one loaf), place it into a banneton or bowl, and refrigerate for 1–12 hours.
Step 3
Divide the dough into 6 pieces, about 150–160 g each.
Step 4
Roll each piece into a ball, then shape into a bagel.
Step 5
Place on a lightly floured jelly roll pan and allow to rise 30–50%.
Step 6
Bring a pot of water to a boil and add a few tablespoons of honey.
Step 7
Preheat oven to 350°F.
Step 8
Gently boil the bagels for 45 seconds per side.
Step 9
Transfer to a parchment-lined jelly roll pan, add toppings if desired.
Step 10
Bake for 18–25 minutes, or until internal temperature reaches 200°F.
For
6
M
I
125
g
Active, bubbly sourdough starter
12
g
Salt
350
g
Water
500
g
Organic bread flour
Only visible to you
Made it?
Cancel
