- 250 g active starter
- 735 g water
- 1000 g flour (unbleached)
- 24 g salt
- 1 Tablespoon Baking Soda (for the boiling water)
Add your active starter to a bowl
Add the water
Mix starter with the water till it is “milky”
Add your flour and salt
Mix all together for 2-3 minutes
Cover and let sit for 15-30 minutes
Preform “ stretch & folds” every 15-30 minutes for the next 1-2 hours. Covering the bowl after each fold.
Place the dough in the refrigerator overnight (I prefer this method!) OR allow the dough to double in size in your kitchen.
Dump the dough onto a clean counter and divide the dough into 16 small balls for your bagels.
Shape the bagels (push your thumb through the middle and gently pull the center with your hands. Let them rest while your water boils.
Add baking soda to a pot of boiling water and place a few bagels in at a time
Leave each bagel in for about 45 seconds, flipping halfway
Place on a rack to drip. Dip the top of each bagel into your desired toppings
Place bagels onto a cookie sheet and bake at 425°F for about 30 minutes or until the center reaches at least 190°F
Enjoy with your favorite combinations!