Inspired by @jeshastevens, this recipe guides you through making homemade sourdough bagels with a perfect chewy texture, starting with a sourdough starter and including the traditional boil before baking.
Mix the dough ingredients together, then knead for 15 minutes, or until the dough is supple and resilient. Put the dough in an oiled bowl, cover, and let sit at room temperature for an hour. Then, put in the fridge overnight. The next day, take the dough out and let it sit at room temperature for an hour. Then divide in 8 and roll into bagel shapes. Place the bagel dough on individual squares of floured parchment paper, and let proof 1-2 hours. They will get a little puffier but won’t double. Preheat oven to 475°F. Boil the bagels for 1 minute in a mixture of 2 tbsp barley malt syrup and 1 tbsp baking soda, before baking at 475°F for 15-20 minutes. Let cool before cutting into them for the best texture.
