Sourdough Bagels

Inspired by @displacedhousewife but by now I've changed it enough that I think it's my own

3/4 cup active starter 

1 cup warm water 

2 Tbsp sugar 

3 cups flour 

1 1/2 tsp fine sea salt 

1 Tbsp Rogers Golden Syrup

1 tsp baking soda

Make the Dough 

In a large bowl, stir the starter, water and sugar together. Add the flour and salt. Combine to form a rough dough, run on low speed for 5-6 minutes to combine. Cover the dough with a damp towel and let rest for 45 minutes to 1 hour.  After the dough has rested, work the mass into a semi-smooth ball, about 15-20 seconds and place in a large bowl that’s lightly oiled.

Cover with a damp towel and let rise until double in size, about 8-10 hours at room temperature, 70F (21C). Note, this dough can also be stashed airtight in the fridge for several days until ready to bake if you can’t get to making them right away. 

Shape 

Line a sheet pan with nonstick silicon mat or parchment paper. Lightly coat with cooking spray or oil to prevent sticking. Remove the dough onto a non-floured surface. Flatten the dough into a rectangle and divide into 12  equal pieces (or 8 or 16). Shape each piece into a snake, then into a bagel. Let the dough rest on your sheet pan for 15-20 minutes under a tea towel to relax. 

The dough will puff up only slightly at this stage. 

Meanwhile, bring a large pot of water to a boil. Add the syrup and baking soda, stir to dissolve. Preheat your oven to 425F (220C). Add seeds or any toppings to a rimmed tray or shallow bowl. 

Boil the Bagels 

Add 4 bagels into the pot and wait for them to float to the top, about 10 seconds (some will float immediately). Cook for 31 seconds on each side. Using a slotted spoon, transfer the bagels back to the sheet pan you used earlier, placing them rounded side up. Once slightly cool but still wet, dip the rounded side of the bagels into the seed topping to coat. Place back onto the sheet pan and finish boiling the rest of the bagels. 

Bake! 

Bake the bagels for about 20-25 minutes in the centre of the oven. Flip them over to briefly cook the bottom side, about 1-2 minutes or less. When ready, your bagels will be puffed up and light golden brown, and they will feel light to the touch. Transfer to a wire rack to cool, but indulge yourself and eat one (or two) warm. The chewy texture of bagels is best enjoyed when made fresh. Stir tin a plastic bag at room temperature for up to 2 days. Bagels freeze well; freeze them whole or slice, covered in plastic wrap and a layer of foil, for up to 3 months.