For the dough
500g plain flour
250ml tepid water
125g active sourdough starter
15g maple syrup
To boil the bagels
1tbsp. bicarbonate of soda
For the topping
To make the dough, combine the flour and water into a food mixer and knead for a few seconds until there is no dry flour left, cover with a tea towel and rest for 30 minutes. This process is called autolyse.
Add now the starter, maple syrup and salt and knead on a medium speed for 5 – 6 minutes until smooth and pliable. Cover the bowl with a tea towel again, and rest for 20 minutes.
Divide the dough into 8 equal pieces, and shape into small balls. Cover them again with a tea towel and rest for 15 minutes.
To shape the bagels, poke a hole with your index finger directly through the centre of the dough, insert your other index finger and roll both fingers around each other to stretch out the centre until it’s at least the size of a walnut. Remember the dough will expand so it is important to create a larger hole at this stage. When ready, place them on a lined baking tray, cover with a tea towel and allow to prove at room temperature for about 4 hours or until almost double in size. Alternatively, place the trays in a Miele Oven and prove on Fan Plus 30°C. When ready, transfer the trays into the fridge and refrigerate for up to 24 hours.
When ready to bake, preheat a Miele Oven on Moisture Plus 230°C with 1 manual burst of steam.
Bring a large pot of water to a rolling boil and add the bicarbonate of soda and the brown sugar. Remove the bagels from the fridge and gently boil them two at a time for about 20 seconds per side. Shake off any excess water and dip immediately into the mixed seeds.
When all the bagels are ready, place them back onto the baking trays and bake in the oven for about 18 – 20 minutes, injecting the burst of steam in the oven as soon as they go in.