Multigrain Sourdough Bagels

Directions

• In the bowl of a stand mixer, add the flour and water, and mix on low speed until it incorporates into a shaggy dough. Let the dough rest to autolyse for 25 minutes.
• Add the levain and salt and mix on low speed until the dough becomes cohesive and begins to gain strength. Switch to medium speed and mix until the dough becomes strong.
• Allow to bulk ferment at room temperature for about 2 hours. Be careful not to over ferment this dough. It needs to remain strong.
• Divide dough into 100g pieces and pre-shape them into rounds. Let bench rest for 25 minutes.
• Flatten each ball and poke a hole through the center with your fingers then widen that hole until it’s about 1 inch in diameter. Arrange on a proofing board or sheet tray to cold proof overnight.
• In the morning bring the bagels to room temperature to continue proofing until puffy but still strong enough to be handled. Near the end of the proofing, bring a large pot of water to a boil and preheat the oven to 500°F.
• Carefully remove the bagels from the board or tray and slip them into the boiling water. Boil for about 45 seconds.
• Remove the bagels from the water and place them on a sheet pan with either a silicone mat or bare metal with pan spray. Parchment often sticks to the bagels.
• Bake the bagels for 14-15 minutes, rotating the pan halfway through.
• Let the bagels cool slightly and transfer them to a cooling rack.