anything bagels
sourdough rye bagels with any toppings from the spice rack
these bagels will happily take any toppings you have lying around!
i did:
one furikake
two shichimi togarashi
one fried shallots
one sumac
one poppyseeds
one caraway
two plain
one cinnamon (swirled with ground cinnamon during the shaping process)
yields 10 fairly large bagels
ingredients
bagels
100g sourdough starter (mine is 100% rye flour, if your starter is based on plain flour i recommend swapping 50g of the plain flour below for rye or another whole wheat flour for extra flavour!)
480g plain flour (or 430g plain flour plus 50g rye flour)
9g instant yeast
15g golden syrup
12g salt
255g lukewarm water
water bath
1 tsp baking soda
1 tsp golden syrup
1 litre water, gently boiling
method
add the sourdough starter (100g), flour (480g), yeast (9g), golden syrup (15g), salt (12g), and water (255g) to a large bowl and mix to combine fully
knead to form a smooth, supple dough (about 10 minutes)
cover and let rise in a warm place for 60-75 minutes
turn out the bagel dough and divide into ten even pieces
working one at a time, roll and shape into balls
poke your finger through the centre and stretch out into a large bagel shape
place on a lined baking tray with plenty of room to spread
cover lightly and let rise in a warm place for 30 minutes
towards the end of the proofing period, preheat oven to 200°C
add the baking soda (1 tsp) and golden syrup (1 tsp) to a litre of gently boiling water
boil each bagel for 2 minutes, then flipping and boiling for a further minute
transfer back to the lined baking sheet and sprinkle with toppings of your choice from your spice drawer!
transfer the bagels to the oven and bake for 18-20 minutes
eat warm out of the oven, or lightly toasted
some topping ideas:
bruleed bananas and peanut butter on cinnamon bagel
sambal cream cheese on fried shallot bagel
avocado, lemon zest, and sesame seeds on furikake bagel
just butter on any bagel
