Sourdough Spelt Bagels with Sesame Seeds

Say that three times fast!

INGREDIENTS

• 100g active sourdough starter

• 350g bread flour

• 50g spelt flour

• 170g water

• 10g maple syrup

• 9g salt

• 1 egg (for egg wash)

• Sesame seeds & flaky sea salt (optional)

INSTRUCTIONS

In the bowl of a stand mixer, add sourdough starter, both flours, syrup, water & salt. Using a dough hook attachment, mix the dough on low speed for 2-3 minutes. Then increase the speed to medium and mix for another minute or so. Oil a bowl (I use evoo) and place the dough inside. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 6-8 hours. The dough should double in size. Place the covered dough in the fridge for an overnight proof. The next morning, dump out the dough onto a floured work surface and cut the dough into 6 pieces. Using a kitchen scale, each piece should weigh roughly 100g. Shape each dough piece into a ball and poke a hole through the center using your thumb, rotate the dough with two fingers to form a ring. Place the bagels on a baking sheet lined with parchment paper. Cover with a kitchen towel (or plastic wrap) and let rise for 1-2 hours or until doubled in size and puffy to the touch. Preheat oven to 400 F. Fill a large pot with water and bring to a boil. Once the water is boiling drop bagels in 2 at a time, avoid overcrowding the pot. Boil for 1 minute, flip the bagels and bowl for 1 minute on the other side. Remove the bagels and drain well. Place on a baking sheet lined with parchment paper and brush with egg wash. Sprinkle on your topping, i used sesame seeds and sea salt but you can use anything you’d like. Bake the for 10 minuets at 400 F and 15-20 minutes at 375 F or until the bagels are golden brown on the outside.