Japanese-Style Soft and Chewy Sourdough Bagels

Steps

1. 1

   Combine the flour, milk, levain or sourdough discard, sugar, honey, and salt in a bowl, reserving the oil. Mix and knead by hand until the ingredients form a cohesive dough with no dry flour remaining.

2. 2

   Add the oil to the dough. Continue kneading until the dough is smooth and supple; it does not need to pass a full windowpane test.

3. 3

   Cover the dough and let it proof at room temperature until it is almost doubled in size. Depending on the strength of the levain and room temperature, this may take roughly 1 to 2 hours.

   Start 2-hour timer
4. 4

   Turn the dough out onto a work surface and divide it into two equal portions. Roll each portion into a tight, smooth ball.

5. 5

   Cover the dough balls and let them rest for 10 minutes so the gluten relaxes and the dough is easier to shape.

   Start 10-minute timer
6. 6

   Shape each rested dough ball into a bagel by making a hole through the center and gently stretching the opening until it is evenly sized. Keep the rings compact so they hold their shape during boiling.

7. 7

   Cover the shaped bagels and proof them until doubled in size. The dough should look noticeably puffy and aerated before boiling.

8. 8

   While the bagels finish proofing, bring a pot of water to a boil.

9. 9

   Carefully place the proofed bagels into the boiling water, working in batches if needed. Boil each bagel for 10 to 20 seconds on one side, then turn it and boil for another 10 to 20 seconds. Boil longer if you prefer a chewier crust.

   Start 20-second timer
10. 10

    Remove the bagels from the water with a slotted spoon, allow excess water to drain, and place them on nonstick baking paper.

11. 11

    Preheat the oven to 200°C (400 °F) (390°F (200 °C)). Bake the bagels for about 20 minutes, until puffed and lightly golden with a thin crust.

    Start 20-minute timer
12. 12

    Transfer the baked bagels to a rack and let them cool briefly before serving.