Making Sourdough Bagels!
Materials
Sourdough Ingredients:
-
150 Grams of Active Sourdough Starter
-
250 Grams of Warm Water
-
10 Grams of Salt
-
24 Grams Olive Oil
-
500 Grams Bread Flour
​
You will also need:
-
Large Bowl
-
Kitchen Scale
-
1 Tablespoon Honey
-
Parchment Paper
-
Baking Sheet
-
Oven
Procedure
-
Combine the dough ingredients together in a large bowl. It is best to use a kitchen scale to weigh your ingredients.
-
Cover your dough and leave it to rise. It is done when it has doubled in size.
-
Lightly flour a counter space and pour your risen dough onto it. Divide it into 8 equal portions.
-
Shape your dough portions into small balls, then cover them and leave them to proof for another 30 minutes.
-
Poke a hole through the centre of each dough ball using your thumbs. Carefully stretch out the ring of dough into a bagel!
-
Give your bagels another gentle stretch. Boil a pot of water and add 1 tablespoon of honey. Boil each bagel for 30 seconds on each side.
-
Optional Step: Top your bagels with seeds, cheese, or other ingredients by spreading the topper on a plate and lightly pressing the bagels into it.
-
Bake the bagels on a parchment paper lined baking sheet at 425°F for 25 minutes or until golden brown.
-
Leave them to cool for a few minutes then enjoy!
This experiment is great for Intermediate Explorers,
requires the use of an Oven, and is best done
as a group with Adult Supervision
