Prep
24 hrs
Total
24 hrs 18 min
Plus
15-18 mins cooking
Serves
5-9
INGREDIENTS
- 1/2 cup sourdough starter
- 2 cups all purpose flour
- 1 cup water
- 1 splash olive oil
- 1 splash maple syrup
- 10 grams salt
Poaching Liquid
- 3 litres water
- 1 tablespoon maple syrup
METHOD
- In a Kitchenaid mixing bowl blend sourdough starter, flour, maple syrup, salt and water for 3 minutes.
- The mixture should develop into a firm bread dough and come away from the bowl.
- Remove and put into a separate bowl with a splash of olive oil.
- Cover with plastic wrap and let double in size. (Should take a couple of hours) Fold each side into the middle. Now repeat.
- Refrigerate overnight.
- Remove from the fridge and roll into long ropes 1 inch thick.
- Tear and roll around the hand, let rest.
- In a stockpot simmer honey and water.
- Poach the raw bagels for 1 minute each side.
- Remove and bake at 425 for 15 minutes. Remove and let rest on a rack.
- Cut in half, smoother in butter and enjoy.
