Tag Archives: dukkah

Sourdough Bagels

It’s almost a year later and I still don’t know exactly what I want to do with this space, but recently I’ve been running into more sites returning 404’s and trying to find a way to permanently store annotated recipes.  Time to take a stab at it …

This bagel recipe comes from SourDom over on Sourdough Companion. It makes fantastic bagels and part of it’s appeal is it’s nearly hands off and is ready to bake in less 12 hours if you have enough starter on hand.

400 grams Starter at 100% Hydration

150 grams Water

550 grams Bread Flour

38 grams Oil

25 grams Brown Sugar

15 grams Salt

Mix everything together and do a few short kneads at 10 minutes apart (sometimes I forget and it sits a little longer). Let it rise for 3 to 4 hours. Divide the dough into (roughly) 100 gram balls and shape into bagels. I set them on a parchment lined cookie sheet and cover in plastic. Refrigerate overnight. The next morning pull them from the fridge and set the oven to 200C/390F allowing it to preheat for about an hour.  Set some water to boil, I have a deep 12″ skillet which allows me to do upwards of six at a time, boil for about 30 seconds on each side. Pull from the water and immediately top, or leave ’em plain. Bake for 20 minutes.

Some notes:

Because I don’t like waste I only keep a small amount of 100% hydration starter in the fridge, so on day one it’s taken out and fed to make the 400 grams the recipe calls for then set in a warm spot until it’s time to mix everything up later in the afternoon.

I’m finding the dough is on the dry side and required a bit more water to be able to fully incorporate all the flour. I wet my hands as many times as needed until I got a smooth tack free dough.

The day you bake them the bagels should be pulled from the fridge to take some of the chill off the dough at the same time you start preheating the oven.

Right after the bagel is pulled from the boiling water dip it in plate of topping and then set it on a cookie sheet sprinkled with fine cornmeal while they wait to go into the oven.

Which leads to toppings. I’m really enjoying them with a lemony spice blend from Lebanon called za’tar and another Egyptian spice blend called Do’a (I’ve also seen it spelt Dukkah and Doqqa) which uses hazelnuts and is meant to be dipped into with olive oil drenched flatbread. I’ve also tried traditional toppings of poppy seeds, sesame seeds, an experimental “everything bagel” topping that includes caraway and dill seed, but the za’tar and do’a are clear winners.

I wonder how Chaat Masala would taste … ?