Carmel Pecan Sourdough Bagels

Carmel Pecan Sourdough Bagels 

Dough:

• 150 grams active sourdough starter (3/4 cup)
•  250 grams warm water
• 500 grams bread flour (3 1/2 cups)
• 40 grams sugar (3 Tablespoons)
• 12 grams salt (2 teaspoons)
• 20 grams of honey

Inclusions:

• 1cup of chopped pecans
• 1/2 cup of Carmel melts

 Dough:

1. Add a bubbly active starter to a large mixing bowl
2. Add bread flour, salt, and sugar to the wet ingredients. Mix until fully incorporated.
3.  (small labor of love, but trust me when I say, it is all worth it.) Knead the dough for 5-6 minutes. I’ve tried using a stand mixer. As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – this will be a stiff dough, so totally normal.
4. Cover the dough with the plastic top and let it rest for 60 minutes.
5. STRETCH AND FOLD: It's more like kneading until smooth and rest for 30 min.
6. Repeat the same “stretch, fold, and push” routine while adding pecans and Carmel melts.

BULK RISE :

1. 1. Leave the dough to double in size, 8-12 hours. If your kitchen is warmer, it will take less time, and the opposite is true if it is colder. 

SHAPE :

1. Once the dough has doubled in size, gently remove the dough from the bowl and place it on your work surface – no flour dusting needed.
2.  Use a bench scraper or sharp knife to divide the dough into 6-8 equal-sized dough balls. Using a scale is best. Weigh the entire dough and then divide that number by the number of bagels you want. I usually like 6. Usually about 178g per bagel.
3. Shape, just like a loaf. Use your hand and flatten the dough ball slightly, then fold in one side to the middle, then do the other, laying it over the top of the other folded side. On the short end, roll in the dough like a cinnamon roll. push and pull to create tension and seal the bottom. If needed, you can pinch closer and seal the opening as best you can. With inclusions, there will tend to be things poking out. Repeat with the remaining pieces of dough.
4. Use your thumb to punch a hole in the middle of the dough ball. Stretch the dough ball with both thumbs, spinning them in a circle to stretch the dough about 2 inches apart. Place the dough on a bagel cone or a small square piece of parchment. 
5. Cover bagels with cling wrap or shower caps. I use one shower cap per cone.

Second Rise:

1. Let them go through their second rise. Place in a warm spot until puffy. Depends on the house's temperature.

Steam/Boil BATH:

1. Preheat oven to 425

                    (Option 1.) Cones & Steam Method: (*tip* -the longer you steam, the chewier the bagels are.)

1.  Using a double boiler, fill a small amount of water in the bottom pot (about an inch deep). Place the top pot on and cover with the lid until steaming.
2. On steaming, place the cones inside the top of the boiler and steam for 10-15 seconds. (May need to steam in batches depending on pot size).
3. Place a cone on a tray, unlined. 
4.  Keep space between bagels; they will puff up in the oven.

Toppings:

1. Sprinkle brown sugar on top of bagels while still wet. 

Bake:

1. Bake for 20-25 min. Till golden brown. (Internal temp of 200).
2. Let the bagels cool a bit before removing them from the cones.
3.  Let bagels cool completely.
4.  Enjoy!

                     (Option 2.) Parchment & Steam Method: (*tip* -the longer you steam, the chewier the bagels are.)

1.  Using a double boiler, fill a small amount of water in the bottom pot (about an inch deep). Place the top pot on and cover with the lid until steaming.
2. On steaming, place the bagel parchment squares inside the top of the boiler and steam for 10-15 seconds. (May need to steam in batches depending on pot size)
3. Remove boiled bagels with a large spoon or a strainer.
4. Place them on a lined baking tray. 
5. On a lined tray (with a silicone mat or parchment).
6. Keep space between bagels; they will puff up in the oven.

Toppings:

1. Sprinkle brown sugar on top of bagels while still wet. 

Bake:

1. Bake for 20-25 min. Till golden brown. (Internal temp of 200).
2. Let the bagels cool a bit before removing them from the cones.
3.  Let bagels cool completely.
4. Enjoy!

                      (Option 3.) Cones & Boiling Method: (*tip* -the longer you boil, the chewier bagels are.)

1. Using a large pot, fill with water and bring to a boil. 
2. Add honey to boiling water. (about 2tbs)
3. Place a cone upside down for 10-15 seconds.
4. Flip it over using a spoon and leave for another 10-15 seconds.  
5. Place a cone on a tray, unlined. 
6.  Keep space between bagels; they will puff up in the oven.

Toppings:

1. Sprinkle brown sugar on top of bagels while still wet. 

Bake:

1. Bake for 20-25 min. Till golden brown. (Internal temp of 200).
2. Let the bagels cool a bit before removing them from the cones. 
3. Let bagels cool completely.
4.  Enjoy!

                       (Option 4.) Parchment & Boil Bath Method:  (*tip* -the longer you boil, the chewier bagels are.) 

1. Using a large pot, fill with water and bring to a boil. 
2. Add honey to boiling water. (about 2tbs)
3. Place the bagel with parchment in the water, parchment side up, and peel it back while it's hitting the bath. Leave for 10-15 seconds, then flip the bagel and leave for 10-15 seconds. Repeat for each bagel.
4. Remove boiled bagels with a large spoon or a strainer.
5. Place them on a lined baking tray. 
6. On a lined tray (with a silicone mat or parchment).
7. Keep space between bagels; they will puff up in the oven.

Toppings:

1. Sprinkle brown sugar on top of bagels while still wet. 

Bake:

1. Bake for 20-25 min. Till golden brown. (Internal temp of 200).
2. Let the bagels cool a bit before removing them from the cones.
3.  Let bagels cool completely.
4.  Enjoy!