Sourdough Bagels Using Sweet Levain
Bagels are just so versatile, and making them at home with sourdough takes them to a whole new level. Have them with cream cheese and smoked salmon, use them for sandwiches at lunch, or simply toast and butter one for a quick snack.
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Equipment
Ingredients
Sweet Levain
- 80 grams water
- 35 grams sugar
- 125 grams sourdough starter active
- 180 grams bread flour or high gluten flour
Dough
- 245 grams flour all purpose
- 180 grams bread flour or high gluten flour
- 250 grams water
- 420 grams sweet levain from abouve
- 12 grams salt
Water Bath
- 4 quarts water
- 2 tablespoons baking soda or 2 teaspoons sodium carbonate or 1 teaspoon lye
Instructions
- Prepare the sweet levain by combining water, sugar, and starter in a medium bowl. Stir until the sugar is dissolved, then add the flour. Mix with a spoon until the mixture is even in texture. It will be very stiff and you'll be almost tempted to knead it, but you should be able to mix it up with a spoon. Cover and let it sit at room temperature for 4 to 6 hours, until doubled in volume. Use immediately or refrigerate for up to 12 hours before using.
- In the bowl of a stand mixer, combine all-purpose flour, high-gluten flour, water, salt, and the sweet levain. Using the dough hook attachment, mix at medium speed until an even ball forms, about 5 to 7 minutes. The dough will remain slightly rough-textured.
- Transfer the dough to a lightly oiled bowl. Cover and let it sit at room temperature for 2 to 4 hours, performing 2 coil folds at 60 and 90 minutes. This step helps develop the gluten structure.
- (Optional) Transfer the dough to the refrigerator and let it sit for up to 18 hours. If you plan to do this, keep the initial rise closer to 2 hours. This slow fermentation enhances the flavor.
- After the dough has rested, divide it into eight 130g pieces. Shape each piece into a tight, smooth round and place them on a lined baking sheet. Cover and let them rest for 60 to 90 minutes until slightly puffy.
- Shape each dough ball into a bagel by using the belly-button-poke method. Stretch the bagels to about 4 inches in diameter with a 2-inch center hole. Cover and let them rest for 30 to 90 minutes.
- Preheat your oven to 450°F (230°C). Bring a large pot of water to a boil, then remove it from heat and add baking soda and salt gradually to avoid foaming. Cover the pot until needed.
- Bring the pot of water back to a gentle simmer. Boil 2-4 bagels at a time, starting with the top side down, for 20 to 60 seconds until they float. Flip them over and cook for another 20 seconds. Transfer to a wire rack to drain.
- If desired, coat the boiled bagels with toppings. Bake them on a lined baking sheet until deep golden brown, about 18 to 22 minutes, rotating the pan halfway through. Cool on a wire rack for at least 15 minutes before serving.
Notes
- Dough Hydration: If your dough feels too dry, add a small amount of water. If it's too sticky, sprinkle in a bit more flour. Finding the right balance ensures the dough is easy to shape and bakes perfectly.
- Shaping the Bagels: Make sure to stretch the bagels to about 4 inches in diameter with a 2-inch center hole. This prevents them from closing up during baking.
- Boiling: The water bath should be at a gentle simmer, not a rolling boil. A rolling boil can cause the bagels to unravel or become misshapen.
- Toppings: Apply any toppings right after boiling, while the bagels are still damp. This helps the toppings stick better and stay on during baking.
- Cooling: Let the bagels cool on a wire rack for at least 15 minutes after baking. This helps them set properly and achieve the best texture.
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Nutrition
Serving: 1bagel | Calories: 305kcal | Carbohydrates: 63g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 1430mg | Potassium: 78mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU | Calcium: 27mg | Iron: 2mg
