Sort ingredients
speckled_raven
QR Code
Listen
Pdf
Slice the tops off garlic heads, drizzle with olive oil, and sprinkle with salt
Wrap in foil and roast at 425°F (218°C) for 30–45 minutes until golden, soft, and caramelized
Let cool completely, then squeeze out the cloves and mash lightly
Combine starter, water, maple syrup, sugar, and salt in mixer bowl
Add flour and mix on low until shaggy
Add roasted garlic and Italian seasoning, then mix until smooth and elastic (about 10 minutes)
Rest 1 hour, then shape into a tight ball
Cover and let bulk ferment until doubled (about 4–6 hours room temp or overnight at 70°F)
Divide into 12 pieces (about 170 g each) and shape into balls
Cover and let rest 20 minutes
Poke a hole through each center and stretch into bagels
Place in a covered container for final rise until puffy and jiggly
Boil each bagel 30 seconds per side in water with 50 g honey
Bake at 425°F (218°C) for 15–18 minutes until golden and glossy
Cool at least 1 hour before slicing