Sourdough bagels

Ingredients

• 100gr sourdough
• 200gr water
• 15gr honey
• 5gr salt
• 80gr all purpose flour
• 250gr bread flour
• toppings: sesame white, sesame black, pumpkin seeds, sunflower seeds

Boiling water ingredients

• 1,5lt
• 15gr baking soda
• 5 gr salt

Steps

PREVIOUS DAY

• Mix the sourdough with the water
• Add the honey
• Add the all purpose flour
• Add the salt and the bread flour
• After everything is mixed let it rest on the counter and the first hour fold it at least 3 times

DAY OF BAKING

• Divide your dough in 7 balls (each one should be around 95gr)
• Place them in a baking sheet and let them till they almost double (it should take max a couple of hours in temperature room around 21 degrees Celsius)
• Flour the balls slightly and spread the flour all around (while they still remain on the surface – do not move them)
• Then add a tiny bit of flour in the middle of each ball
• Prepare the boiling water with the ingredients

Do these five steps for each bagel

• With a silicon spatula remove gently the lower surface of the bagel from the baking sheet
• Push with your thumb in the middle of each ball and then with the help of the spatula gently remove it and with your both hands make the hole a bit bigger
• Always be gentle with the dough. You do not want that it looses the bubbles it got these hours resting
• Place it in the pot with the boiling water with the floured surface down
• Boil for around 45 seconds each side and then remove it a let it in a strainer till you make the next bagel

• Each time that you add a bagel in the strainer, you can move the previous one in the baking pan that you are going to bake them
• When you have them all in your baking pan, with a brush add water on top of each bagel and then add your topping
• Bake in a preheated oven in 200 degrees Celsius 10 minutes one side, then 10 minutes the other side and then you turn them once more (so topping on top) and bake them for 4 minutes in grill