Instructions
1. **Mix the Dough (Evening before baking):** In a large bowl, combine the active sourdough starter and warm water. Stir until fully dissolved. Add the bread flour and salt. Mix with a spoon or your hand until a shaggy dough forms and no dry spots remain. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyse).
2. **Knead and Bulk Ferment:** After the rest, add the barley malt syrup to the dough. Knead the dough for 10-15 minutes on a lightly floured surface until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 8-10 minutes on medium speed.
Return the dough to the bowl, cover, and let it bulk ferment at room temperature for 3-4 hours, performing a series of “stretch and folds” every 30 minutes for the first 2 hours. To do this, gently stretch a portion of the dough up and fold it over itself towards the center. Rotate the bowl and repeat 3-4 times.
3. **Cold Proof (Overnight):** After bulk fermentation, lightly oil your dough and place it in an airtight container or cover the bowl tightly with plastic wrap. Refrigerate for at least 8 hours, or preferably overnight (up to 24 hours). This slow, cold fermentation develops flavor and makes the dough easier to handle.
4. **Shape the Bagels (Morning of baking):** The next morning, remove the dough from the refrigerator. Divide the dough into 8 equal pieces (approx. 100-110g each).
To shape a bagel, gently degas a piece of dough and roll it into a 8-10 inch rope. Overlap the ends by about 1 inch and press firmly to seal, forming a ring. Alternatively, you can form each piece into a tight ball, then use your finger to poke a hole in the center and gently stretch it into a bagel shape.
Place the shaped bagels on a parchment-lined baking sheet, leaving some space between them. Lightly dust with flour and loosely cover with plastic wrap. Let them rest at room temperature for 30-60 minutes, or until they pass the “float test” (see tips).
5. **Preheat Oven & Prepare for Boil:** While the bagels are resting, preheat your oven to 425°F (220°C). Fill a large pot with 2 liters of water, add the 2 tablespoons of barley malt syrup (or brown sugar) and 1 teaspoon of baking soda. Bring to a rolling boil.
6. **Boil the Bagels:** Once the water is boiling,
carefully drop 2-3 bagels into the pot (don’t overcrowd). Boil for 30-60 seconds per side. The longer you boil, the chewier the bagel will be. Use a slotted spoon or spatula to flip them.
Remove the boiled bagels and place them back on the parchment-lined baking sheet.
7. **Add Toppings & Bake:** If desired, sprinkle your chosen toppings liberally over the boiled bagels while they are still wet.
Bake in the preheated oven for 18-25 minutes, or until golden brown and cooked through. If you desire a slightly darker crust, you can increase the baking time by a few minutes.
8. **Cool and Enjoy:** Transfer the baked bagels to a wire rack to cool completely before slicing and serving. They are best enjoyed fresh!
Short Tips:
* **Float Test:** To check if your bagels are ready for boiling, gently drop one into a bowl of water. If it floats within 10-20 seconds, it’s ready! If it sinks, let it rest for another 15-20 minutes and retest.
* **Don’t Over-Flour:** When shaping, try to use as little extra flour as possible to prevent a dry, tough bagel.
* **Barley Malt Syrup is Key:** While honey or maple syrup can be substituted for the barley malt syrup, the malt syrup gives bagels their characteristic slightly sweet, malty flavor and helps create that glossy, chewy crust. Look for it at specialty food stores or online.
* **Active Starter:** Ensure your sourdough starter is very active and bubbly before you begin. A weak starter will result in poor rise.
* **Storage:** Sourdough bagels are best eaten fresh on the day they are baked. Store leftover bagels tightly wrapped at room temperature for a day, or freeze for longer storage. To refresh, simply toast them from frozen or thaw and toast.
