For the levain
1. Mix the mature sourdough starter, whole wheat flour, bread flour and warm water together by hand or with a fork and let sit at room temperature for 4 hours.
Once doubled in size, it will be ready for use.
For the bagel dough
1. Combine the bread flour, warm water, levain mix, diastatic malt powder, salt, yeast and sugar into a medium bowl or the bowl of the stand mixer and knead until it's smooth.
Combine the bread flour, warm water, levain mix, diastatic malt powder, salt, yeast and sugar into a medium bowl or the bowl of the stand mixer and knead until it's smooth. (If mixing by hand, this will take about 10 minutes and with the mixer, about 5 minutes on medium speed.)
2. Take the dough out of the bowl and cover it with a damp cloth or towel.
Let it rest at room temperature for about 30 minutes.
3. After the dough has rested, divide it into twelve 130-gram pieces using a digital scale for accuracy.
With the palms of both your hands, roll each ball into a long cylinder shape. Each piece should be about the length of your hands from pinky to pinky, with your thumbs touching.
4. Wrap the dough around your hand and press down on the seam.
Roll the dough back and forth a few times to seal the bagel.
5. Put the bagels onto a parchment-lined sheet pan to prevent sticking and wrap it tightly with plastic wrap.
Transfer the dough to the fridge for a 48-hour cold fermentation.
6. If using a home oven: An hour before you are ready to cook your bagels, preheat your home oven with the Ooni Pizza Steel inside, aiming for 260 °C.
If using a home oven: An hour before you are ready to cook your bagels, preheat your home oven with the Ooni Pizza Steel inside, aiming for 260 °C.
If using wood or charcoal in a Karu 16: About twenty minutes before cooking, preheat the oven stone to 260 °C. (If using charcoal, you want to cook when it’s glowing and there isn’t a rolling flame.)
7. Remove the bagels from the fridge.
Bring a large pot full of water with the malt syrup to a boil until the water is frothy. Skim away some of the froth before adding your bagels, 3 at a time. Boil for 1 minute.
8. Carefully remove the bagels with a slotted spoon and place them on a serving board covered with parchment paper to prevent sticking.
Once cool to the touch, drop one bagel at a time into a bowl filled with everything bagel seasoning, making sure to get seeds over the entire bagel. Repeat this step with the other boiled bagels.
9. If using a home oven: Carefully launch the bagels and parchment paper onto the pizza steel, 4 at a time.
If using a home oven: Carefully launch the bagels and parchment paper onto the pizza steel, 4 at a time. (Make sure the parchment paper stays to avoid the bagels sticking to the steel.) Bake for 15 minutes or until a light brown crust forms.
If using wood or charcoal in a Karu 16: Place 4 bagels on a strong baking tray lined with parchment paper. (The Pizza Steel is not compatible with Ooni ovens.) Carefully launch the tray into the oven and bake for 8 minutes, turning regularly for an even cook. After 8 minutes, remove the bagels from the tray with a pair of tongs, and cook them directly on the baking stone for about 5 minutes, or until you get a light brown colour on the bottom crust.
10. Remove the bagels from the oven.
Slice, spread with butter or cream cheese and enjoy!
11. Repeat the steps with the remaining bagels.
