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Sourdough Bagels
- Makes
1 dozen
bagels - Difficulty
Medium
- Ready in
16 hr
Ingredients
| Ingredient | Amount | Baker’s Percentage |
| For the liquid levain: | ||
Method
Prepare the mise en place for the liquid levain.
To make the liquid levain, combine the bread flour and water with the culture in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 70°F (20°C) for 14 to 16 hours.
When ready to make the final dough, p
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