Section 1

Sourdough Onion Bagels

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Make Sourdough Onion Bagels with any 6 hour starter. This recipe makes approximately 6 lbs �9 oz� of dough at 60 % hydration.

Feed the starter in the evening on the day before mixing the dough. Next morning mix together in your mixer:

Standard�� Baker�s Percentages�� Metric

Sourdough Starter�� 27 oz�� 41.7%�� 765.44 g

Water/Syrup�� 22 oz�� 34.0 %�� 623.69 g

Oil�� 0 oz�� 0 %�� 0 g

Salt�� 1.2�� 1.9 %�� 34 g

Spices�� 1.1 oz�� 1.7 %�� 31.18 g

Gluten Flour�� 1.6�� 2.5 %�� 45.35 g

Flour�� 53.0 oz�� 81.9 %�� 1502.5 g

Total weight of dough�� 6 lbs 9.9 oz�� 161.9 %�� 3002.2 g

Total flour�� 4 lbs .8 oz�� 100%�� 1837.0 g

Total water�� 2 lbs 6.8 oz�� 60.0�� 1100.0 g

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In your mixer add:

v 3 cups sourdough starter � 27 oz at 166% hydration

v 2.5 cups water � 20 oz��

v 2 rounded Tablespoons non diastatic malt syrup or honey � 2 oz

v 5.5 teaspoons salt � 1.2 oz�

v 1/3 cup Gluten Flour (get this at the health food store)- 1.6 oz

v 11.75 cups of Bread flour � 53.0 oz� (do not add all at once)

v 3 heaping Tablespoons of toasted dried onion flakes � 0.9 oz

v 2 teaspoons granulated onion powder � 0.2 oz

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Mix the ingredients on a medium speed just until mixed, this takes about three to four minutes. Then allow the dough to autolyse (rest) for 20 minutes.

After autolysis, mix dough on low speed for about two more minutes. This is a stiff dough. �Now let the dough bulk ferment (which just means the first rise) for 4 � 6 hours until doubled. Turn the dough down at least twice during the bulk ferment which helps develop and line up the gluten strands. To do this hit the start button and let the hook stir the dough about twice around the bowl on the lowest setting. Or alternately, pour out the dough, when done mixing, into a covered rectangular dough folding container and fold the dough once each hour. After bulk fermentation, pour out the dough onto a lightly floured surface and knead a couple of times, then gather into a ball. Divide the dough into approximately 20 �pieces weighing about 5 oz each. Shape bagels by first shaping into a 5 oz ball and then by punching a hole through the middle and twirling around your fingers to stretch the hole bigger. Set the bagels onto a baking sheet which has been sprayed with pan spray. When all of the bagels are shaped, put a cotton cloth over the bagels and spray the cloth with water so it is damp. By the time you are done with shaping the last bagels the first pan has probably been proofing 1/2 hour. Let it proof another hour and 1/2 (about 2 hours altogether) and then in a large skillet bring about 2-3 inches of water to a boil(around 3 quarts), adding 1 Tablespoon of Malt Syrup and 1 Tablespoon of salt to the water.When water mixture is boiling, gently drop in two or three bagels at a time and turn over after one half minute, boiling gently for one half minute on the other side (add more water to the boiling mixture when necessary).Remove with a slotted spoon and place on a greased cookie sheet. As soon as the cookie sheet is filled with bagels that have been boiled, brush on a glaze made of one beaten egg + 1 Tablespoon water, and sprinkle with favorite topping(toasted dried onion flakes, poppy seeds, sesame seeds, etc). If you don't want a topping you will still want to use the the egg glaze as it will make the bagel shiny. Bake the bagels in a 400 degree oven for about 20 minutes or nicely browned. Will make about 20 bagels.