Sourdough Bagels

Step 1

Mix the levain ingredients together in a jar. Cover and set in a warm location (75-80ºF) for about five hours until doubled and bubbly.Alternatively, skip this step and use 105g of active sourdough starter.

Step 2

When the levain is ready, add the bread and rye flours, salt, and levain into the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl if mixing by hand). Mix the water and barley malt syrup separately in a small liquid measuring cup and pour it into the bowl.Mix on low speed for a few minutes until the dough comes together and most of the flour hydrates. The dough will be dry and shaggy at first. Rest for at least 10 minutes to hydrate further.Then, mix on medium speed for about 10 minutes or until the dough passes the windowpane test. If mixing by hand, knead the dough on a clean work surface using a rocking back and forth motion.

Step 3

Cover the bowl and transfer it to a warm location (75-80ºF) to proof in bulk fermentation for 4-5 hours until doubled in size.

Step 4

Transfer to the refrigerator for an overnight proof and for up to 48 hours.

Step 5

Line a large baking sheet with parchment paper and generously dust with cornmeal to prevent sticking.Remove the dough from the refrigerator and turn it out onto a clean work surface. Weigh the dough and divide the total weight by Divide the dough into 8 equal-sized pieces.One at a time, pinch the corners of the dough like a dumpling, turn it over, and use the palm of your hand to roll each piece of dough into a ball. Set aside and rest for 10 minutes. This preshaping will help prevent wrinkles in your bagels.Then, use both hands to roll out the dough ball into a tapered 9-inch (23cm) rope. Place one hand palm-side-up on top of the middle of the rope and overlap the two ends of the ropes together. Turn your hand over and use the surface tension of the counter to fuse the rope together. Remove your hand and gently adjust the bagel's shape as needed (see shaping images in the post above).

Step 6

Evenly space the eight bagels onto the prepared baking sheet, cover with plastic wrap or damp tea towels, and proof for about four hours or until the bagels double in size and feel full of air when poked.Test if the bagels are fully proofed by placing one in a bowl of room temperature water. If it floats, then it's likely proofed enough. If it sinks, continue proofing longer.

Step 7

Preheat the oven to 450ºF (232ºC).Bring a large pot of boiling water to a boil. Add a couple of tablespoons of barley malt syrup and stir it into the boiling water until it's dark brown.Drop two or three bagels into the boiling water and boil on one side for 45 seconds. Flip and boil on the other side for another 45 seconds. Use the spider strainer to remove the bagels and place them on a wire rack to drain some of the water off. Repeat with the remaining bagels.At this point, you can dip the slightly wet bagels onto small plates or bowls filled with your chosen toppings.

Step 8

Place the bagels on a large baking sheet lined with clean parchment paper and bake for 20-25 minutes or until the crusts are dark brown. If you've added toppings, check halfway through to make sure the toppings aren't browning too fast. If so, lay a piece of aluminum foil on top.Cool on a wire rack for at least 15 minutes before enjoying.