New York Style Sourdough Bagels

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For Dough: Combine Starter with water (at 105 degrees F) and honey. In a sepreate bowl, combine flour and salt. add wet ingredients to dry ingredients. Mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2-3 minutes. Cover and let rest for 15 minutes. Need dough by hand for 8-10 minutes, until gluten window can be seen. Cover and let ferment for 8-10 hours or until doubled in size. Cut into 8 equal pieces, and shape into a taught ball. Let rest for 5 minutes. Get out large baking sheet and spread with cornmeal. Once rested, form into shape by either rolling or punching method. Cover and let proof for 20-30 minutes. Alternatively, let proof overnight in the fridge. Prep for Oven: Preheat oven to 475F. Prepare egg wash and any seasonings you might use. Bring 3 liters of water to a boil in a large pot, and then add honey, salt, and baking soda. Place the sheet of proofed bagels to the left of the water and set a second parchment-lined baking sheet on the right. Drop the bagels into the water in small batches. Let boil on one side for about 45 seconds, then using a slotted spoon flip the bagel and cook for another 45 seconds. Remove the boiled bagels from the water and let drip before placing them on the baking sheet. Repeat until all the bagels are done. Gently brush the egg wash on the bagels and sprinkle over the optional bagel seasonings to create an even coat. Add the bagels to the preheated 475 F convection oven and set a timer for 12 minutes. Halfway through, open the oven and rotate the pan to promote even browning. Pull the bagels when they are golden brown all over and sound hollow when thumped. Remove the bagels from the oven and place on a cooling rack for 10 minutes before slicing and enjoying.