Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, smooth bagels made with homemade bread starter. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Save time and buy groceries online from Amazon.co.uk Great recipe for Smooth Bagels Made With Homemade Bread Starter. I discovered that bagels made with natural bread starter or leaven came out shiny and smooth, and I wanted to create a recipe that really worked and made delicious bagels! Please adjust the baking time and temperature depending on. To make the bagel dough: The next day, combine the starter with all of the dough ingredients and knead — by hand, mixer, or bread machine — to form a smooth, stiff but not dry dough.

Smooth Bagels Made With Homemade Bread Starter is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Smooth Bagels Made With Homemade Bread Starter is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have smooth bagels made with homemade bread starter using 6 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Smooth Bagels Made With Homemade Bread Starter:

1. Get 200 grams Bread (strong) flour
2. Get 50 grams Cake flour
3. Prepare 100 grams Homemade bread starter
4. Take 1 tbsp Honey
5. Make ready 100 ml Water
6. Prepare 1/2 tsp Salt

Please adjust the baking time and temperature depending on. In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff.

Instructions to make Smooth Bagels Made With Homemade Bread Starter:

1. Mix all the ingredients together.
2. When the dough is no longer floury, take it out onto a work surface and knead it well, putting your weight into it (about 15 minutes). Bagel dough is stiff, so keep kneading patiently.
3. Divide into 4 or 5 portions, round off each portion into a ball and leave to rest for 30 to 40 minutes (depending on the season).
4. When the dough has rested, roll out each portion in the order they were formed into balls, and deflate them.
5. Roll each piece of dough very tightly into long sausage shapes, so that no air pockets are included. If the dough is on the dry side, wet your fingers and pinch the seams closed very well.
6. Roll each sausage of dough out so that it becomes long and thin. Make one end skinnier and flatten the other end. Put the skinny end on top of the flattened end to form a ring.
7. Here's how the ring looks.
8. Line up the links on pieces of parchment paper, and leave to rise for 60 minutes. (It's best to put then on individual pieces of paper so that they are easier to boil later.) Start boiling the water and preheat the oven to 250°C 5 minutes before the dough has finished rising! Put honey in the boiling water. If you have a gas oven, preheat to 210°C.
9. Start boiling the bagels! Boil them in the order they were formed, paper and all, 30 seconds per side. If the water is boiling so fast that it's bubbling, the dough will get damaged.
10. When all the bagels are boiled, put them in the oven as quickly as possible. If you leave them after they have been boiled they will get wrinkled. Bake for 15 to 20 minutes at 200°C. Please adjust the time depending on your oven and the weather.
11. Done! Be careful not to let them burn!

Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. The sourdough starter you need for this recipe is composed of equal parts flour and water by weight. This is important because bagel dough needs to be very firm. If there's too much water, it will be difficult to shape the bagels properly and they won't have the right texture.

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