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three-day sourdough bagels

www.bakerybits.co.uk

Author : Dan Lepard

Ingredients

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Ingredients#html-body [data-pb-style=QDFL2FI]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}for the sour ‘old dough’40 grams sourdough starter, mixed 1:1 and active125 grams water, at about 20C4 grams fine sea salt280 grams Marriage's Very Strong 100% Canadian White Bread flourfor the simple bagel dough450 grams sour ‘old dough’ (from above)190 grams water, at about 20C50 grams light brown sugar6 grams fine sea salt430 grams Marriage's Very Strong 100% Canadian White Bread flourfor pumpernickel bagelsthe simple bagel dough above, plus40 grams Roasted Barley Malt (RBM) Flour4 grams Diastatic Malt Flour5 grams carraway seedsblack poppy or other seeds, optionalfor the bagel boil2 litres/kg water20 grams light brown sugar20 grams Organic Barley Malt Extract / Syrup

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