American Sourdough Bagels

Our American Sourdough Bagel recipe is inspired by Henry’s visit to New York (the land of bagels!), but with a Hobbs twist. We use our 69-year-old sourdough starter to ensure every bagel is delicious and full of flavour. While we love a classic poppy seed bagel, this recipe is a great base - feel free to get creative with the flavours. The world is your oyster!

Ingredients

• Strong bread flour 500g
• Sourdough 150g
• Warm Water 200g
• Rape seed oil 30ml (2 glugs)
• 1 egg separated
• Sea Salt 10g
• Honey 20g (heaped tbl spoon)
• Fresh yeast 15g/ 7g dried yeast
• Poppy seeds 15g

Method

• In a bowl weigh out all the ingredients not including the egg yolk and the poppy seeds.
• If using a mixer, mix with a dough hook for 8-10mins until stretchy. If kneading by hand do so for 15mins until the dough is well developed and stretchy.
• Cover with cling film in the bowl and leave somewhere warm for 30-40mins until the dough has risen in volume.
• Remove the dough onto a clean surface. Using a dough scraper cut into 8-10 equal pieces. Roll into tight round balls and leave fro ten mins.
• Pre heat the oven to 200c and bring a large pan of water to the boil. Line a baking tray with silicon paper and mix the egg yolk in a bowl with a pastry brush.
• Pick up a dough ball and using a floured finger, poke it through the middle and then start to widen the hole until you have an even shaped bagel. Do to the rest.
• Place carefully a couple into the boiling water and poach for 2mins. The bagel will expand so don’t over fill the pan. Remove with a slotted spoon and place bottom side down on the baking tray. Poach the remaining bagels.
• When all the bagels are done, brush all over with egg yolk and sprinkle with poppy seeds, place into the hot oven for 15-20mins until golden brown and fully baked. Remove and allow to cool before eating.