Sourdough Bagel Recipe

Ingredients for the dough:

500g Flour. (I used a mixture of white bakers and wholemeal)

250g water (50% hydration)

100g active starter

20g sugar

10g honey

8g salt

For the water bath:

2ltrs water

2 Tbsp bicarb soda

1 Tbsp honey

Method:

Mix all ingredients in together. Because it's a low hydration it will be easier to knead the dough on the bench.

Once you get it into a smooth ball put back in the bowl and let it rest covered for about 4/5hrs.

Divide into 6, roll them into balls and place them on a lined baking tray. Let rest for 30mins. 

Push your thumb into each ball to make a hole in the middle and shape them evenly as possible. Cover and prove in the fridge overnight.

Next morning turn on the oven to 200°C.

Fill up a medium pot with water and bring to boil. Add the bicarb and honey. 

Take the proved bagel dough out of the fridge and boil each one 30secs on both sides. Place back on the lined tray. Sprinkle with poppy seeds and bake for about 30mins. 

Best enjoyed with cream cheese..