Breads by Reisy Sourdough Bagels
1000 g. bread flour
550 g. water
200 g. starter
10 g. maple syrup
20 g. fine sea salt
Knead by hand or mixer until the dough comes together. Cover and rest.
Let the dough grow 30-50% in volume and then divide into 120 g. strips. Roll them out a little and then connect the ends to form the bagel.
Place on baking sheet with parchment and cover with oiled plastic wrap. Into fridge overnight.
Next morning preheat oven 425° and boil up a big pot of water with a tablespoon maple syrup, tablespoon baking soda and pinch of salt.
Cut the parchment into squares around each bagel
Drop the bagels with parchment into the boiling water for 60 seconds. Then turn over with tongs and remove parchment.
Another 60 seconds on other side and then remove with slotted spoon and dip into plate of toppings. Then transfer to baking sheet and into oven. Bake 25 minutes then turn over for another 5 minutes.
