Sourdough Bagels - AMAZING New York style sourdough bagels!!

Описание: Follow this recipe and process to bake your own AMAZING sourdough New York style bagels with a wonderful chewy exterior crust and a soft pillowy inside.

Sourdough Bagels

• bread flour - 1000 grams
• warm water - 650 grams
• active sourdough starter - 300 grams
• granulated sugar - 50 grams
• salt - 20 grams

In a large bowl mix the bread flour and the sugar. In another large bowl add 300 grams of active sourdough starter. Heat 600 grams of water (set aside the remaining 50 grams for after fermentolyse) to about 90⁰ Fahrenheit (32⁰ Celsius). Mix the heated 600 grams of water with the starter, dispersing well with a spoon or silicone spatula. Stir in the flour (1000 grams) and sugar (50 grams) mixture, combine until you have a shaggy ball of dough without any dried flour remaining. Cover and let sit (fermentolyse) for 60 minutes.

After fermentolyse, add the 20 grams of salt and the remaining 50 grams of water. Use your hands to squish the salt and water into the dough ball. You should now have a wet tacky ball of dough. Cover and let rest for 30 minutes. Perform stretch and folds every 30 minutes for 2 - 2 1/2 hours. After the stretch and folds are complete, place in a warm environment (preferably 80⁰ Fahrenheit-27⁰ Celsius) for 3-6 hours to complete bulk fermentation.

After the bulk fermentation is complete, place the dough on a lightly floured surface. Divide into 16 even sized pieces (about 125 grams) and shape each into a ball. Handle the dough gently to prevent degassing the dough. Place the dough balls onto a large baking sheet lined with parchment paper sprayed with a light layer of cooking spray. Cover with a towel to bench rest for 30 minutes.

After the bench rest, you can cover the baking sheets with plastic wrap and refrigerate overnight to develop more flavor. Otherwise, move on to the next steps.

Using your fingers, poke a hole in the center of each doughball, stretching them into a uniform ring shape. If you are using a half-sheet baking tray, you can fit roughly 6 bagels on each sheet.

Bring a large pot of water to a boil then add about 1/4 cup of baking soda. This creates a caustic solution for boiling the bagels. Boil each bagel for roughly 30 seconds on each side, 1 minute total. Boiling the bagels helps set the crust giving the bagels a nice exterior chew. If you are adding toppings, dredge each bagel in the topping of your choice right after boiling, then bake.

Bake your bagels @ 425⁰ (218.°C) for 20-25 minutes until they are a nice golden brown.

This recipe makes approximately 16 bagels @ 125 grams each.