Ingredients
Scale
- 332 grams active starter
- 464 grams water (just under 2 cups)
- 1,112 grams bread flour (9 ¼ cups)
- 110 grams brown sugar
- 22 grams salt
Instructions
- Combine the active starter and water in a bowl.
- Incorporate flour, brown sugar, and salt until a shaggy dough forms.
- Knead for about 5 minutes until smooth and elastic.
- Allow the dough to rest for 1 hour, then knead again and shape into a tight ball.
- Cover the dough and let it bulk ferment for 6-12 hours at room temperature or overnight if cool, until it doubles in size.
- Divide the dough into 12 pieces, approximately 170 grams each, and shape them into tight balls.
- Cover the balls and let them rest for 20 minutes.
- Poke a hole in the center of each ball, stretching them into bagel shapes.
- Transfer to parchment squares on a baking sheet, cover, and let rise until puffy and jiggly, for about 3-4 hours.
- In a large pot, bring water to a boil and add 50 grams of honey.
- Boil each bagel for 30 to 60 seconds on each side, placing on a parchment-lined baking sheet dusted with cornmeal afterward.
- Bake at 425°F (218°C) for 15–18 minutes until golden brown, then cool for at least 15 minutes before slicing.
Notes
Make sure the starter is active for best results.
If dough is too sticky, add a little more flour while kneading.
Nutrition
- Serving Size: 1 bagel
- Calories: 290
- Sugar: 3g
- Sodium: 180mg
- Fat: 1.2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.