⅓ cup of honey
2 tbsp baking soda
Feed your sourdough and allow it to reach peak active state
In a large bowl, whisk together water, bubbly active starter, maple syrup, sugar and canola oil. Whisk until completely combined and you begin to see some bubbles forming. Allow to sit for a few minutes.
Add in flour, then the salt on top and begin combining. This is a stiff dough so you may need to move it to an electric mixer fit with a dough hook to get things going. Once mostly combined, turn your dough onto a floured work surface and knead until smooth (about 6-7minutes of kneading)
Shape you dough into a ball, creating tension across the top of the dough and place back into your bowl and cover with a towel to rest for 30 minutes
Divide dough into 12 equal parts and shape each smaller dough mound into a tight ball, once again creating tension across the top of the ball.
Cover dough balls with a towel to rest for 20 minutes and prepare a baking sheet lined with parchment paper, sprinkling a generous amount of flour on top.
Begin shaping your bagels. I like to poke my thumb through the center of the dough ball, then using my pointer and middle finger, I place the dough on a floured work surface and spin the dough around my two fingers. This helps elongate the center hole. Then, using your palms, spin the bagel in-between both hands to firm up the shape.
Place bagels on a baking sheet, cover with a towel and place in a warm spot in your kitchen to proof for 2.5-4 hours (mine typically take around 3.5 depending on the temperature that day or if I am actively using the oven in my kitchen for something else)
Test your bagels – they should be marshmallowy in texture – when you press into a bagel, it shouldn’t spring back up immediately. Instead, it should leave a bit of an indent before taking back its shape.
Once proofed, cover your pan in plastic wrap and place into the fridge for 12-24 hours.
Preheat your oven with a pizza stone to 450 degrees
Bring a large pot of water, mixed with the honey and baking soda, to boil.
Once your water is boiled, remove your bagels from the fridge and place in the water, a couple at a time, to boil for 45 sec on each side.
Remove bagels from the water and allow them to drip on a paper towel.
If you prefer not to use an egg wash for your bagel toppings, remove your bagel from the water and immediately dip your bagel dough into your preferred topping choice.
Prepare your egg wash. Brush wash all over the bagel and immediately dip into your chosen toppings.
Bake each bagel for 18-20 minutes, flipping the bagels halfway through.
Cool on a rack and enjoy!
A few other flavor ideas:
Cheese Bagels (Asiago, Cheddar, etc): Add 1/2 cup of shredded cheese to the dough when you add the flour. After brushing with egg wash in step 9, sprinkle with extra cheese.
Cinnamon Raisin Bagels: Add 1 teaspoon of cinnamon to the dough recipe when you add the salt. And 110g of raisins just before you knead the dough the first time.
Blueberry Bagels: Knead in 110g of blueberries
Chocolate: Replace 50-100g of All-Purpose Flour with Cocoa Powder
Keywords: Sourdough Bagels
Find it online: https://bakingbycece.com/sourdough-bagels/