100 ml starter
200 grams rye flour
220 ml water
Mix well, cover with cling film, leave overnight.
Next day, add 50 g of Buckwheat flour, 50 g of Barley flour, 100 g of rye flour. 1 tsp of sea salt and 1 tbsp of maple syrup in 2 tbsp of water.
Mix well, cover with cling film, leave for a couple of hours in a warm place.
Put a big pot of water on to boil. Add syrup to the water. (I’m using date syrup.)
Take a bowl of water. Wet hands.
With wet hands, make a ball of dough, handful size — think medium snowball. Smooth it, make the hole in the middle, drop into boiling water. It will sink to the bottom, then rise. After a couple of minutes, turn it over in the water. After a couple more minutes take it out and put it on baking paper on a baking tray. I sprinkle the paper with flour.
Keep hands wet through all of this, as if working with clay.
Don’t crowd the bagels in the water pot. No more than 4 at a time. Give them time — they get puffier.
When all the bagels are on the baking tray (it makes 6 or 7) put them in the oven for about 16 or 17 minutes. Then turn them over. Back in the oven for another 6 minutes. And then they come out.
Off the tray. Let them cool, and then eat them.
There's no heat setting mentioned, because I was cooking them in an Aga oven which doesn't have fancy things like temperature controls, but is somewhere around 220C or 420F.
annaxmalina
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izzy806
