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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Boiled bagels with 100% whole grain sourdough, with whole flaxseeds, malted barley syrup and buttermilk for extra tang! Ingredients:
1/2 cup whole grain sourdough starter |
1/4 cup whole wheat bread flour |
1/3 cup warm water |
1 cup warmed buttermilk |
2 tbsp barley malt syrup |
1 tsp salt |
1/4 cup vital wheat gluten |
4 cups whole wheat bread flour |
1/4 cup whole flax seeds |
2 tbsp barley malt syrup, for boiling |
black and white sesame seeds, for topping |
Directions:
1. The night before you want to bake, whisk the starter, flour and warm water together in the bowl of a stand mixer. Cover loosely and let sit 8-24 hours.
2. The next day, add the buttermilk, barley malt syrup, salt, gluten, flour and flaxseeds.
3. Knead for 12 minutes with the dough hook, until a smooth, dense dough forms.
4. Cover and let rest for 3 hours, until almost doubled in size.
5. Deflate dough and divide it into 12 equal pieces.
6. Shape each piece into a ball, then gently stretch out a hole in the centre. You want to make a larger hole than what you’d find in a baked bagel, because the dough expands.
7. Place the formed rings on wax paper-lined baking sheets and let rest for 45 minutes.
8. Preheat the oven to 475 F and line two baking sheets with parchment paper or SilPat.
9. Bring a large pot of water to a boil and add the remaining two tablespoons of malt syrup.
10. Place two or three bagels gently in the boiling water and gently boil for 1 minute per side.
11. Fish out with a carving fork or a spider and place on a wire rack. Top immediately with sesame seeds and let stand while boiling remaining bagels.
12. Arrange the bagels on prepared baking sheets and place in the oven.
13. Immediately reduce the temperature to 425F and bake for about 20 minutes.
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