Maple Sriracha Bagel
Baker Saranee Meungfoo of Tomorrow Bagel | Los Angeles
Yield: 2 dozen bagels
Adapted by StarChefs | january 2024
INGREDIENTS
Sourdough Starter:
100 grams starter
100 grams all-purpose flour
Dough:
1.225 kilograms bread flour
24 grams kosher salt
Sriracha Maple Syrup:
1 cup maple syrup
½ cup sriracha
METHOD
For the Sourdough Starter:
In an airtight container, combine sourdough starter and 100 grams of water. Stir in flour until well combined. Let sit 12 hours, or until the mixture has doubled in volume.
For the Dough:
In a large mixing bowl, combine bread flour and salt. Set aside. In a separate bowl, combine 300 grams active Sourdough Starter and 550 grams water. Fold in flour-salt mixture. Knead by hand until dough is smooth and passes the windowpane test. Cover with a wet towel and let proof2 hours, or until dough has doubled in size. Deflate the dough and divide into 24 balls. Let rest 10 minutes. On a work surface, roll each ball into a 9-inch long log. Wrap both ends around your hand, then roll against the surface to attach ends together. Transfer to a floured sheet tray. Cover with a wet towel and refrigerate 36 hours.
For the Sriracha Maple Syrup:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Let Dough sit 1 hour at room temperature. Heat oven to 450°F. Bring a large pot of water to a boil. Once boiling, add Dough, making careful not to overcrowd the pot. Boil 1 minute on each side. Remove from water and immediately brush with Sriracha Maple Syrup. Transfer bagels to a sheet tray and bake 10 minutes, or until golden brown.
