Fresh Milled Sourdough Bagels
Ingredients
Bagel Dough
- 270 g warm water
- 220 g active sourdough starter fresh milled or all-purpose
- 20 g sugar
- 10 g salt
- 560 g freshly milled hard white wheat flour
For Boiling
- about 3 quarts 2.8 liters water
- 14 g baking soda 1 tbsp
- 12 g brown sugar 1 tbsp
Method
- In a mixing bowl (or in the bowl of a stand mixer, if using), add the flour, water, and sugar.
- Mix with your hands (or on low speed) until you get a very stiff, dry dough, about 3 minutes. There will still be some dry flour left, and that is normal. The dough should look extremely dry and crumbly at this stage. We will add the starter later, which will further hydrate the dough. Cover the bowl and let the dough rest for 30 minutes to 1 hour.
- Add the salt and sourdough starter. Begin incorporating the starter and salt with your hands (or in the mixer on low speed) for about 5 minutes, just until everything comes together into a cohesive dough. There is no need to achieve a windowpane. The goal is simply to eliminate any remaining dry flour. If using a stand mixer, this is the point when you can transfer the dough to a mixing bowl for fermentation, although it can also ferment directly in the mixer bowl if preferred. After about 30 minutes, knead the dough briefly with your hands to make it slightly smoother. It will not become smooth and elastic, as the dough should remain very stiff. Cover the bowl and let the dough ferment for 4 to 6 hours. The dough should look slightly puffed but remain firm. Look for about a 30% rise and many small bubbles throughout.
- Turn the dough out onto a work surface and divide it into 8 equal pieces. The easiest way to do this is to shape the dough into a disc, cut it in half vertically and horizontally to create four quarters, then cut each quarter in half.
- Roll each piece into a tight ball, then poke a hole through the center with your thumb and gently stretch to shape the bagels. Place the bagels on a lined baking sheet and let them rise for about 2 to 3 hours. They will not double in size but should look more relaxed and slightly puffy.
- Preheat the oven to 220°C (425°F). Bring the water to a boil and add the baking soda and brown sugar. Boil the bagels in batches, about 60 seconds per side.
- Transfer the boiled bagels back to a lined baking sheet. If using toppings, sprinkle them on now, spacing the bagels about 5 cm apart.
- Bake for 20 to 25 minutes, until deeply golden.
Notes
- If you do not have everything bagel seasoning, mix equal parts dried minced onion, dried minced garlic, poppy seeds, and sesame seeds.
- Fresh milled dough ferments faster, so start checking the dough closer to the 4-hour mark if your kitchen is warm.
Private Notes
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