Sourdough Bagels
Source: leeners.com
Yields: 10 – 12 3.5 oz. bagels
(Allow 3 – 4 days from start to finish as there is no additional yeast added)
Preferment:
1 cup of fed San Francisco Sourdough sponge
1 cup High Protein Bread Flour
1. In a medium bowl or the bowl of a stand mixer, combine the sponge and flour. Either knead the dough by hand on a lightly floured surface for 3 – 4 minutes or use the dough hook of a stand mixer. Place into a greased bowl, cover with plastic wrap or a clean towel and leave at room temperature for 6 – 8 hours then refrigerate the preferment overnight.
Bagel Dough
2 cups Preferment from above
3 1/4 cups High Protein Bread Flour
1 1/2 T + 2 T Non-diastatic Malt Powder
2 teaspoons kosher salt or 1½ teaspoons table salt
1 cup lukewarm water
1. Remove preferment from refrigerator and allow to come to room temperature before using (1-1 1/2 hrs.)
2. In a large mixing bowl, combine preferment, flour, 1 1/2 T malt powder, salt and water until a ball of dough is formed. Tap the remaining flour out of the bowl onto your kneading surface. Place the dough ball on the flour and knead for 12 – 15 minutes, incorporating the loose flour into the ball. The dough should be smooth and very elastic. If it is sticky, knead a little more flour into it. The dough should not stick to your hands or work surface.
3. Place dough in a clean bowl, cover and allow to ferment at room temperature until increased by half (3 - 4 hours. )
4. Divide your ball of bagel dough into 10 or 12 equal portions. Take each bagel dough portion and roll it around on the counter using your cupped hand. Do this to get an even, smooth ball. After you’ve rolled all of them evenly, let them rest on the counter with a towel over them for 5 – 10 minutes. This short rest will make them easier to shape.
5. Prepare a baking sheet with a very light sprinkling of corn meal.
6. There are several ways to form the bagel shape with your dough. One way is to press both thumbs through the center of the ball and gradually stretch and smooth the circle with your hands using a “steering wheel” motion. Continue stretching and shaping until the center hole is at least 3/4” – 1 1/2” in diameter depending on the size of your bagel.
7. Place the bagels onto prepared baking sheet, cover with plastic wrap or place the baking sheet into a large plastic bag and close. Allow to stay at room temperature until slightly puffed, about 3 hours.
8. Refrigerate overnight.
9. Remove bagels from refrigerator and allow to come to room temperature (1 – 1 1/2 hrs).
10. Preheat oven to 425°F with rack placed in the middle.
11. Fill a 4 – 6 qt. pot with water to a depth of 4”. Add 2 T malt powder to the water and bring to a boil. Turn heat down so it gently simmers. Malt is for added color, flavor and shine.
12. Add bagels, top side down, and poach for 30 seconds up to 2 minutes. The longer the bagel is poached, the chewier it will be. Using a large spoon, fork, chopstick, etc., tip the bagels over and poach the undersides as well.
13. Remove the bagels with a slotted spoon and lay on racks to dry slightly while you poach the remaining ones.
14. *Now is the time to top your bagels with seeds, nuts, salt, etc. if you so choose.
15. Tip: For shinier bagels and for improved topping adhesion, lightly brush poached bagels with an egg wash (1 egg lightly beaten with 1 T water) before topping.
16. Bagels are baked on regular baking sheets that have a light coating of cornmeal to prevent sticking. Place poached bagels onto baking sheets leaving 2 inches of space between them.
17. Bake for 20 minutes. Remove bagels from sheets and allow to cool on racks for at least 30 minutes.