I was a die hard plain yeast bagel girlie, until I made this recipe!
This is my version with no kneading involved and in its simplest form, collected from numerous recipes that I have researched.
Now again, you will need a good active starter to get this recipe done, because there is NO yeast in this recipe.
You will need the following:
300g starter
440g warm water
1225g high protein flour
45g sugar
60g maple syrup
26g salt
You will want to mix just the water and the starter together, first. Make it bubbly.
Secondly your sugar, salt and syrup, and afterwards you'll add in your flour.
Mix in your stand mixer on 2 speed for 5-8 minutes or until dough is smooth.
Remove from bowl, shape it and let it bulk rise for 8-10 hours.
Divide into 12 pieces, Add your inclusions here, if you are adding any. Then shape into tight balls.
Cover and rest for at least 10 minutes.
Poke holes in each bagel and cover and rest for either over night, or at least 2-3 hours again, until they are puffy and soft.
Take to the stove and boil these in 2tbsp of maple syrup and 2 tbsp brown sugar for about 30 seconds on each side.
preheat your oven to 425, while that is warming, add some egg yolk to the tops and I like to add more of the inclusions to the top of the bagel.
On a parchment lined baking pan, bake the bagels for 20-25 minutes, or until golden brown on top.
Let them cool before using or it WILL be gummy, its sourdough, silly.
Now go enjoy your bagels!
