Garlic and Onion Spice Sourdough Bagels

Garlic and Onion Sourdough Bagels are so good as a savory option for Breakfast Sandwiches. We will try to do other episodes to share our pumpernickel bagels if you are interested. Recipe for these Garlic and Onion Bagels is below.
Garlic and Onion Sourdough Bagels
Into a bowl combine and blend completely the following dry ingredients:
• 50 grams Bread Flour
• 500 grams Unbleached all-purpose Flour
• 12 grams Salt (No iodine added)
• 1 ½ tbsp. Garlic & Onion Spice
Once blended set aside. In a large bowl add the wet ingredients:
• 205 grams Water (Filtered if possible)
• 280 grams Starter (Fed and Active)
• 25 grams Maple Syrup
Once blended add the dry ingredients into the large bowl of wet ingredients. Mix until no bits remain and add more water if needed no more than 2 tablespoons to start. Let rest covered for 5 minutes. Then knead for 5-7 minutes until smooth and elastic.
Rest covered again for 30 minutes more. Place the dough on weight scale, take total weight and divide dough into 9 equal pieces. Bagel weight should be 115 -125 grams. Pre-shape each piece of bagel into a ball. Cover with a damp towel or container with lid and let them rest for 5-15 minutes. Next shape your dough into bagel shapes by picking up your dough, using thumb or pointer finger poke a hole through the center. Put your fingers through the hole and then roll the dough back and forth until even. Place the shaped bagel into lightly oiled container and cover with lid.
Rest dough on counter for 2 hours then put in refrigerator for 2 hours. Remove from fridge rest on counter for 1 hour. Preheat your oven to 425F (220C).
Bring large pot of water to a simmer, add 1 ½ tbsp. baking soda and 1 tbsp. brown rice syrup. I add baking soda and syrup then stir it through cold water. Avoid adding directly to boiling water as it may boil over. Gently drop the bagels into the water and cook for 1 minute to 1 minute 30 seconds on the second side. Drain on cake rack for 1-2 minutes. Place on baking sheet sprinkled with semolina flour. Reduce the oven temperature to 360 degrees and bake the bagels for 10 minutes then open oven door to release steam and bake another 12 minutes or until desired brownness is achieved. Check internal temperate is between 190 - 200 degrees F internally. Your sourdough bagels are done. They will be shiny thin-crust outside and soft fluffy inside.

[@Rowtin2020mama]

Yumm now I'm hungry

[@BrakesBake]

So good, my friend you may need some again soon. Thanks for being my tester.

[@Rowtin2020mama]

It is always yummy, I might have some other ideas for you too

[@bigfamilyexpedition]

Ive been wanting to make homemade bagels for a while! Thanks for the recipe! ❤

[@BrakesBake]

Most welcome it’s definitely something where everyone is out of kitchen while you are boiling and baking them. Thus the reason I have everything lined on counter to complete the process. Let me know how you do! You can do it.

[@FollowAlaska]

Yummy. I have not made sourdough bagels in over a year. Looks great!

[@BrakesBake]

Thank you so much for your comment. Sometimes I feel so awkward recording the episodes. I really appreciate the feedback. Think I’m going to do the pumpernickel bagels too. Have a good night.

[@FollowAlaska]

@@BrakesBake I always feel that way too. Keep at it, it will get easier! I've never had pumpernickel anything lol. I may have to try that!