Sourdough Bagels

Submitted by Rachel Kanner, MPH, Project Manager, Division of Gastroenterology, UCSF Health

My Story

This dish entered our family during quarantine. I hopped on the sourdough starter train once SIP started, since living near the beach in San Francisco seemed the most appropriate place to make homegrown sourdough. The instructions I found advised to discard so much of the starter on a daily basis, but I couldn't stomach throwing it away. Instead, I found a collection of discard recipes and this is by far a family favorite now.

The recipe takes 2 days: day 1 to make the dough and leave it out to proof and then day 2 to boil and bake (after leaving it to set in the fridge overnight).

The first time we took a day trip to visit family up north, I tried making these. We met my parents on the patio, masks on and socially distanced. I hadn't seen them in ~3 months, since SF asked us not to leave unless necessary. We finally visited on 4th of July weekend, no hugs just big smiles under masks and lots of appreciation for being able to share each others company. This is what the bagels remind me of every time I bake them now. My family has kept meeting every few months, masked and distanced. And I bring bagels now. Food has always been an integral part of our family tradition. I never thought we'd create a new one in the middle of a pandemic, but it's so nice that we can keep growing and experiencing new things this year. And I love sharing something special with my parents :)

Recipe

Ingredients

200 g (1 cup) bubbly, active 100% hydration sourdough starter

315 g (1-1/4 cups) cold water

30 g (2 tbsp) barley malt syrup (or, sub maple syrup)

750 g (5 cups) all-purpose flour

10 g (2 tsp) fine salt

Flour or semolina for proofing

For boiling

1 tablespoon baking soda

1 tablespoon brown sugar

For topping

1/2 cup of any combination of poppy seeds/dried onion flakes/dried garlic flakes/sesame seeds/flaky salt/za'atar (DIY za'atar recipe here.)

Method

DAY 1

1. In the bowl of a stand mixer fitted with a paddle attachment, mix your bubbly, active starter with the water and maple syrup until well-combined. Alternatively, mix in a standard large bowl with a fork or whisk.

2. Add in the flour and salt and transition to a dough hook. Knead on medium until the dough is smooth and somewhat pliable, about 6-7 minutes. Alternatively, knead the dough by hand on a countertop until smooth and pliable.

3. Shape into a ball (return to bowl, if applicable) and cover bowl with a towel. Rest 20 minutes.

4. Divide the dough into 8 equal pieces for large bagels or 10 equal pieces for smaller ones. Shape each piece into a small ball by tucking the corners underneath, cupping the dough, and rolling it in a circular fashion on a clean, flour-free countertop. This helps to create surface tension and a skin on the ball.

5. Cover dough balls and rest another 15 minutes. Line a baking sheet with parchment paper and sprinkle generously with flour or semolina. Note: If you make 10 bagels, you will need to use 2 baking sheets.

6. To shape the bagels, you have 2 options: 1. Flatten the ball of dough into a disc and use your fingertips to roll into a log about 8-inches long. Wrap the log around your three middle fingers with the ends overlapping by 2" on the inside of your hand. Roll gently, palm down, until the ends are joined together. This will create a larger hole in the center of the bagel. 2. Poke a hole with your finger directly through the center of the dough ball. Insert both index fingers into the hole and roll fingers around each other to stretch out the center (like a barrel roll) until it’s about the size of a walnut. This will create a smaller bagel hole, but is much faster and more efficient to do. Place on the lined baking sheet and repeat with the rest of the bagels. This is a fun step to do with kids 3+.

7. Cover the shaped bagels with a towel, let them proof at room temperature for 2.5 - 4.5 hours, or until puffy. This could take more time, depending on the temperature in your house. Take a test bagel and place it in cold water. If it floats, they’re done proofing. Dry the test bagel off and return to the baking sheet. If it sinks, it still needs to proof longer.

8. Once proofed, cover the pan with plastic wrap and refrigerate 12 - 24 hours.

DAY 2

1. Preheat oven to 450°F (230°C). Place toppings on flat plates, so they are ready to go.

2. Bring a large pot of water to a rolling boil and add the baking soda and brown sugar. Remove the bagels from the fridge and gently place them, a couple at a time, into the water. Boil for 15-20 seconds on each side.

3. Remove boiled bagels with a slotted spoon to get rid of most of the water.

4. Shake off excess water and immediately dip the top of bagel into desired toppings. Set back on the baking sheet. Repeat this process with the remaining bagels.

5. Place the baking sheet into the center of the oven and turn it down to 400°F (200°C).

6. Bake for 18 - 22 minutes or until golden on top. Cool on a wire rack until ready to serve.

Credits: baked-theblog.com