Einkorn Sourdough Bagels - Lesson 5

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INGREDIENTS Levain

• 2 tablespoons (30 g) Einkorn Sourdough Starter (can be cold right out of the refrigerator or you can use starter that has been refreshed and left to rise for at least 6 hours)

• ½ cup plus 1 tablespoon (130 g) warm water, at 100°F

• 1 cup (120 g) all-purpose einkorn flour or 1¼ cups (120 g) whole grain einkorn flour

Dough

• 1 batch Einkorn Sourdough Levain

• ¾ cup (177 g) warm water, at 100°F

• 2 teaspoons pure maple syrup

• 4½ cups (540 g) All-Purpose Einkorn Flour

• 2 teaspoons fine sea salt

• jovial Reserve Blend Extra Virgin Olive Oil, for brushing the baking sheet

• 1 teaspoon baking soda

• Sesame seeds, poppy seeds, caraway seeds, crushed red pepper flakes, dry herbs, garlic, and/or onion for topping (optional)

INSTRUCTIONS

1. Make the levain: In glass container that you can seal tightly or in a medium bowl, mix the starter and water together with a fork, pressing on the starter until it dissolves. Add the flour and mix until the flour is dissolved. Seal tightly or cover tightly with plastic wrap and let rise in a dark place for 6 to 10 hours.

2. Make the bagels: In a medium bowl, mix together the levain, water, and maple syrup until creamy. In a large bowl, combine the flour and salt. Add the liquid mixture to the flour and mix with a stiff spatula or an Einkorn Kneading Tool as much as you can. Squeeze the dough in your hands until the dough holds together. Turn out on a clean work surface and knead by hand briefly until the dough just gets sticky. Return to the bowl and cover tightly with plastic wrap. Let proof for 2 to 3 hours.

3. Transfer the dough to a clean work surface. Divide the dough into 10 equal pieces and create tight rounds by rolling each piece with pressure in a circular motion to form a ball. To form the bagels, roll each ball into a tight 6‐inch rope. Loop the dough to form a circle. Press one end over the other to seal. Brush a baking sheet with olive oil. Place the shaped bagels on the sheet, then cover with plastic wrap lightly brushed with oil and let rest for 45 minutes. Line a baking sheet with parchment paper and place in the oven. Preheat the oven to 500°F.

4. Bring 2 quarts of water to a rolling boil. Lower the heat so the water is barely boiling, then add the baking soda. It will foam up and subside, then increase the heat to maintain a boil. Test a bagel by dropping it in the boiling water; it should float up to the surface pretty quickly. If not, place back on the tray and proof the bagels for 30 minutes.

5. Cook 3 bagels at a time for 45 seconds until the bagels expand and turn dark yellow, flipping after 20 seconds. Lift up the bagels with a slotted spoon and transfer to a cooling rack. If you wish to add seeds or spices to the bagels, let the bagels rest for 2 minutes, then pick up each bagel with your hands and press the topside into the toppings.

6. Remove the hot baking sheet from the oven and line it with a new piece of parchment paper. Position the bagels 1 inch apart on the sheet.

7. Bake the bagels for 13 minutes until golden brown. Transfer the bagels to a wire rack to cool for 15 minutes before serving. Store in a sealed plastic bag for up to 3 days, or freeze for up to 1 month.