A self professed bagel snob from Manhatten said these bagels are as good as they get! Of course you’ll want beet cured gravlox and dill cream cheese with this.
Ingredients
275g Filtered Water
500g Flour
100g Active Sourdough Starter
10g Salt
30g Honey
Bagel Toppings
Instructions
- Combine water and flour, autolyse for 20 mins
- Add starter, honey and salt, mix until dough comes together
- Rest at room temp for 4-6 hours, depending on temp
- Rest in fridge 24 – 72 hours
- Shape, rest at room temp for 30 mins
- Boil in filtered water for 30 sec each side, sprinkle with toppings and bake for 25 mins at 475F
Video
Make More
| x2 550g Water 1000g Flour 200g Starter 20g Salt 60g Honey | X3 825g Water 1500g Flour 300g Starter 30g Salt 90g Honey |