Sourdough Bagels are a delicacy. In this recipe, I show you how to make semi-wheat bagels, soft inside and with a crust on the outside. Long fermentation and the use of type 2 flour make the result tasty and healthy.
Ingredients for 8 bagels
- 425 g Ancient Bread flour with type 2 flour and wheat germ
- 225 g lukewarm water
- refreshed and active lycoli 150 g
- salt 10 g
- liquid malt 1 tablespoon (or molasses)
- butter 20 g
For boiling
- malt 10 g
- salt 1 tablespoon
To decorate
- nigella seeds
- poppy seeds
- cumin seeds
- sesame
For brushing
- 1 albumen
- salt a pinch
Proceedings
In a large bowl combine the water and sourdough, malt, and flour.
Mix and add first salt, then butter: knead until firm and smooth, then set aside to rise covered with plastic wrap.
Take the dough again, divide it into 90g pieces and shape them: crush slightly, form into a cylinder, rotate 90° and repeat, then swirl until you get many balls.
Let stand for 15 minutes covered with a tea towel, form center holes with the help of two fingers, then place on a baking sheet covered with parchment paper to rise.
When doubled, bring 2 quarts of water to a boil, add the malt, and gently dip in one or two bagels at a time.
Cook 1 minute per side, remove them with a skimmer and place them back on the baking sheet.
Brush on, decorate, and bake in a preheated 190°C oven for about 25 minutes.
Bake and let cool before stuffing.
Thanks to Manuela from With Hands in Dough
