American Sourdough Bagels
Try Henry's brand new recipe - Sourdough Bagels inspired from a recent trip to New York.
Makes 8 delicious bagels
Strong bread flour 500g
Warm Water 200g
Rape seed oil 30ml (2 glugs)
1 egg separated
Sea Salt 10g
Honey 20g (heaped tbl spoon)
Fresh yeast 15g/ 7g dried yeast
Poppy seeds 15g
In a bowl weigh out all the ingredients not including the egg yolk and the poppy seeds.
If using a mixer, mix with a dough hook for 8-10mins until stretchy. If kneading by hand do so for 15mins until the dough is well developed and stretchy.
Cover with cling film in the bowl and leave somewhere warm for 30-40mins until the dough has risen in volume.
Remove the dough onto a clean surface. Using a dough scraper cut into 8 equal pieces. Roll into tight round balls. Dust with flour and cover with cling film and leave fro ten mins.
Pre heat the oven to 200c and bring a large pan of water to the boil. Line a baking tray with silicon paper and mix the egg yolk in a bowl with a pastry brush.
Pick up a dough ball and using a floured finger, poke it through the middle and then start to widen the hole until you have an even shaped bagel. Do to the rest.
Place carefully a couple into the boiling water and poach for 2mins. The bagel will expand so don’t over fill the pan. Remove with a slotted spoon and place bottom side down on the baking tray. Poach the remaining bagels.
When all the bagels are done, brush all over with egg yolk and sprinkle with poppy seeds, place into the hot oven for 20mins until golden brown and fully baked. Remove and allow to cool before eating.