Sourdough Bagel The Perfect Loaf Add the water, flour, yeast, salt and sugar to the mixer. knead for at least 10 minutes. take the dough out of the mixer and shape it into a ball. put the dough in a large bowl, cover with plastic wrap and rise. cut the dough into 8 12 pieces depending on the desired size of the bagels. Once the oven is preheated, add the 2 tablespoons brown sugar to the water, and begin by boiling the bagels in batches. 30 45 seconds per side. remove the bagels from the water with a spider spoon, shaking off any excess water. then dip one side into toppings, or sprinkle the flavor on top of the damp bagels.
New York Style Sourdough Bagels Recipe Cart Lunchtime feed sourdough starter. 7pm mix the bagel dough and set aside to ferment overnight. day 2. 6am shape sourdough bagels and set aside to get puffy. 7.30am preheat oven and put on pot of boiling water. 7.45am boil bagels and then into the oven by 8am. Preheat your oven to 425°f (220°c). add the seeds to a rimmed tray or shallow bowl. boil the bagels: add 2 to 3 bagels into the pot and simmer for 30 seconds on each side for a thin crust. note: if using cold dough from the fridge, the bagels might not float to the surface right away. Then place it on the baking sheet and continue with the remaining dough balls. place the shaped bagels on a parchment paper lined baking tray. let them proof at room temperature for the second time, for around 1 2 hours, until lightly puffed. bring a large pot of water to the boil and preheat the oven to 220°c 425°f. Mix and knead the dough until fairly smooth. divide the dough into 8 pieces (115 grams or 4 ounces each piece) roll the 8 pieces into balls. poke a hole in each ball and shape into bagels. place on greased baking sheet and let rest rise in refrigerator overnight or on counter for same day bagels.
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