Makes 8 large bagels.
Ingredients:
175g active start
470g warm milk
4 tablespoons softened butter
30g honey
750g bread flour
1 egg
15g salt
1/4 extra flour if needed, if your start is not thick
1/4 cup sugar for boiling water
Toppings: we use everything but the bagel seasoning, sesame seeds, cheddar cheese and poppy seeds usually!
Method:
Warm the milk and butter. Make sure it is not too warm, it should be comfortable to touch. Combine all ingredients in the bowl of a mixer. Knead on low speed with a dough hook for 5-8 minutes, until the dough is smooth and no longer sticks to the bowl. Shape the dough into a neat ball. Let it rise in a medium bowl, covered in plastic, until it has doubled in size. This can take 3-5 hours. It is always best to go by the way the dough looks rather than time! This can be dependent on temperature, how active your start is and humidity.
Split the dough into 8 equal sections. Shape each section into a ball and then poke your thumb all the way through the center. With floured hands gently shape into a bagel, making the hole slightly larger than you think it should be. As the dough rises the hole shrinks. Try not to stretch the dough, rather gently squeeze the dough in a circle until it is a nice shape. Place each bagel onto a parchment lined baking sheet that is coated well in corn meal. Cover with plastic wrap or a lid. Let the dough rise until it is noticibly puffier and domed on top. this part can be done in the fridge overnight or on the counter. 1-2 hours on the counter should be plenty. When you poke the side of the bagel it should comes back out slowly and the top should be domed and not sunk in. Then they are ready to bake!
Preheat the oven to 425 degrees. Line two separate baking sheets with parchment and lots of corn meal. You do not want the bagels to stick! They also grow slightly as they bake so make sure they have about an inch between them.
Fill a large pot with enough water to cover the bagel and add the sugar. Bring it to a boil. Place each bagel in the water for 1 minute on one side, then flip and do 1 minute on the other. Remove from the water with a slotted spatula and gently pat on a dish towel to get the extra water off then place it on the baking sheet. Sprinkle the top with your favorite toppings. Continue until all of the bagels have boiled.
Bake them in a 425 degree oven for 20-25 minutes, until they are golden and they sound hollow when you tap them. Enjoy!
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