I have been experimenting with bagels, and here are the most recent batch.
This is a version of Robotchef's recipe posted in Dan Lepard's forum, but tweaked, and made sourdough. The taste is far superior using all leaven.
This makes a dozen bagels.
|starter||400 grams||14.12 oz||72.73%|
|water||150 grams||5.3 oz||27.27%|
|flour||550 grams||19.42 oz||100.00%|
|oil||38 grams||1.34 oz||6.91%|
|brown sugar||25 grams||0.88 oz||4.55%|
|salt||15 grams||0.53 oz||2.73%|
Total Flour Weight: 550 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.
Mix, and do a couple of short kneads at 10 minute intervals.
Leave to rise for 3-4 hours.
Divide into 100g portions, preshape into balls.
Either poke a hole in the middle with your finger, and stretch the hole
or roll into long 'ropes', wind over your hand and seal the join by rubbing the ends of the rope together.
Retard in the fridge overnight (spray with oil, cover with plastic, put in a plastic bag)
The next day - bring a large pot to boil. Add a handful of brown sugar
Add as many bagels as will fit in a single layer (I can fit three)
Turn after 30 secs (cook for 1 min in total) - drain and put back on the tray
top with your choice of topping
Bake in the oven at ~200C for ~20 mins