Stuffed Sourdough Bagels

Updated: May 12


If you love bagels as much as me, well you are going to loose your mind over these stuffed bites of delight. It's chewy and gooey all at the same time! I guarantee you will not look at having a bagel the same way anymore.


This makes a wonderful breakfast but snacking is just as good. What can I say I love my breads and carbs, it's absolute heaven!😊


Special Equipment: Kitchen Aid mixer/ baking stone or baking steel/parchment paper/cookie sheet or sheet pan


Yields: 16 bagels Duration: 3-3.5 hours


Ingredients For Dough: 650g water (additional water for thee boiling process) 200g Day Old Sourdough Starter 1 TBS Malt Syrup (plus 2TBS for the boiling liquid) 2 tsp Yeast 50g Whole Wheat Flour 200g All Purpose Flour 750g Bread Four 20g Kosher Salt

Topping/ Stuffing: 1 egg white Everything bagel seasoning Oxaca( Mexican melting cheese)

Cotija (Aged Mexican grated cheese


***ANOTHER seasoning that I like to top my bagels with is:

In a small bowl combine 2 TSP Smoked Paprika, 1TSP Kosher Salt or Maldon Salt (to taste), 1 1/2 TSP Sesame Seeds. This can be used in place of everything bagel seasoning.


***My thoughts on the starter that's been used.....I typically feed my starter around 9am and use the discard the following morning (around the same time). It is deflated which is fine, because you will be using yeast.


***TURN THE OVEN TO 500F WITH EITHER A BAKING STONE/BAKING STEEL AN HOUR BEFORE YOU ARE READY TO BAKE THE BAGELS.


METHOD:

1) Gather and measure all of the ingredients.

2) In a kitchen aid stand mixer with the dough hook, put all the ingredients in the order mentioned above.


3) Start the mixer on low and when the dough seems to be coming together, then increase the speed to medium low and let it run for 5-8 minutes. You want the dough to become elastic.


4) When the dough has reached the consistency above and elastic, take it off the mixer/place a kitchen towel over it and let it sit on your kitchen counter (somewhere warm) to bulk ferment for 2 hours.

5) During the bulk ferment, you will grab each corner of your dough, and you will pull, stretch it a bit and bring it onto the center of the dough. This will be done every 30 min for a total of 2 hours. (pic below)


6) After 2 hours, lightly flour your surface and divide the dough in half (it makes it much easier to handle when its divided).





7) Flatten each piece into a rough square about 10x10, then distribute the toppings of your choice, in this case I chose to make it with the Oaxaca cheese and Cotija cheese


8) Press the ingredients slightly into the dough and start rolling it.


9) Typically each log will yield about 8 balls of dough (each weighs a little over 4 oz). Portion it out and roll each piece of dough into a tight round ball and cover with kitchen towel for 20 minutes.



****Keep in mind the amount of flour that is on the counter. Too much flour will make shaping and rolling out the dough very difficult since there will be no traction. Just add flour as needed.




10) While the doughs are resting, get a stock pot or a dutch oven pot filled half-way with water and to it add 2 TBS of malt syrup. Bring to boil and then lower to a gentle simmer. Prepare 3 pieces of parchment paper, a cookie sheet with no sides or turnover a sheet pan and use the back side (this is to help with the transport of the bagels into the oven.

11) After 20 minutes of rest, it's time to shape the bagels. I shape only six at a time due to the size limitation of the pizza stone and not wanting to overcrowd the bagels. Flatten each ball of dough into a rectangular shape, then with the use of your fingers and palms, roll the dough toward you and with every roll you will be creating tension in the dough. You will end up with a cylindercal dough.


12) Now roll it out to about 10-11 inches long, then dab the ends of the dough with cold water and connect the ends together. Then start rolling the seam on the counter until you can't see the seem no more.






13) Now add the bagels to the simmering water and be careful not to overcrowd. I typically let it boil for 1 minute total and flipping it half way through the process. When ready allow the excess water to drain and place it onto the parchment lined cookie sheet.

14) Brush with egg white and add the seasoning of choice.When you have all 6 ready, load it up into the oven and bake for 10-15 minutes (this is an estimate, use your judgement).






Bon Appetit!

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