Sourdough bagels

Delicious east coast style bagels

Ingredients

Makes 8 bagels

500g strong white bread flour

200ml tepid water

30 ml  rapeseed oil

10g sea salt

150g starter (ready)

15g fresh yeast

1 egg separated

20g molasses

Method

Mix together all the above (including the egg white)taking care to avoid salt/levain direct contact.

Dough hook for 10 minutes on fairly high speed.

Leave in bowl for 45 minutes.

Knock back then shape into 8 balls then pierce with fingers to make bagel shape and leave on floured surface covered loosely with cling film.

Bring a large pot of water to boil and after 10 mins of rest drop the bagels in and cook for 1 min on each side. Drain onto baking parchment and egg wash and sprinkle with your topping of choice.

Place into an oven preheated to 230C and cook for 20 mins.

Added by: Russell Sullivan

Related products

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Related articles

Spelt and rye sourdough loaf

Wholemeal spelt and rye sourdough loaf

Mediterranean sourdough loaf

An easy sourdough loaf bursting with rosemary and sun-dried tomatoes

Bagels

A multi-purpose recipe that can be used to make a variety of bagels including savoury onion bagels (superb with cream cheese for lunches), sweet spiced fruit bagels (ideal toasted for breakfast) or just plain

Organic Khorasan Sourdough

Delicious sourdough load made with a blend of organic white and khorasan flour

Crumpet-esque sourdough

Wide strong holes, a light and springy crumb and a fervent fermented flavour