Bagels of Awesomeness… Sweet

Sourdough Bagels, the perfected recipe. Reliable and perfect in every respect, at least for my taste.
100g refreshed starter (1/2 water, 1/4 rye, 1/4 white)
250g water
10g olive oil
600g strong white flour
10g olive oil
Pinch of salt

A little water

Optional: poppy seeds, sesame seeds or oats to top
Start the night before.

Mix and knead well, 2:30 knead in my bread machine or find someone very strong. This dough is like rubber.

Divide into eight equal pieces and roll into 20cm long sausages. Dip one end in water and seal into a circle. Rest in the fridge over night.
In the morning start preheating the oven to 200c and then boil the bagels in batches for 1 minute, before adding your optional topping.

Bake them in the oven for about 20-25 minutes or until magnificently risen and brown. I use a silicone mat to stop them sticking, a little oil, or flour works too. With a good non stick or well seasoned tray you might not need anything.
Allow them to cool, at least a little, before slicing and toasting.

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