Makes 6 bagels
For the bagels
40g (1.4oz) strong sourdough culture
400g (14.1oz) bread flour
250g (8.8oz) water
10g (⅔ tbsp) salt
30g (2 tbsp) baking soda
For the topping
1 tsp salt
1 tbsp granulated garlic (garlic powder)
½ tbsp granulated onion (onion powder)
1 tbsp poppy seeds
½ tbsp black sesame seeds
½ tbsp white sesame seeds
1 egg, beaten
You’ll need to start this recipe well in advance, beginning by lunchtime the day before you want to cook the bagels. You’ll need to have your active, mature sourdough culture ready to go.
In a large bowl, combine the sourdough culture with the flour, water, and salt. Using your hands, mix until well combined, then set aside to let the dough rest for around 15 minutes covered with a tea towel.
Turn the dough out onto a lightly floured work surface, and shape into a ball with a smooth top. Return the dough to the bowl and cover with a damp tea towel. Leave the dough to rise at room temperature for 6 hours or until it’s doubled in size, then place the dough in the fridge and leave to cold prove overnight.
Remove the dough from the fridge and portion into 6 equal-sized balls. Place the balls on a lightly floured tray, cover with a wet tea towel and leave to rest for 15 minutes or until the dough feels soft and not firm to the touch.
Shape the dough into bagels by poking a hole in the middle of each ball and gently stretching the dough out, turning the dough in your hands as you stretch it to maintain a round shape. Place the bagels back on the floured tray, cover with a wet tea towel and leave to rest for one hour, or until the bagels have come up to room temperature – they’ll no longer feel cold to the touch.
Fire up your Ooni pizza oven. Aim for 300°C (572˚F) on the stone baking board inside. You can check the temperature inside your Ooni pizza oven quickly and easily using the Ooni Infrared Thermometer.
Fill a large pot with water and bring the water to the boil. Slowly add the baking soda and stir to dissolve. Place the bagels inside the water and boil for one minute on each side.
Remove the bagels and place on a baking sheet to dry them off, then brush with the egg wash.
In a bowl, mix together the dry topping ingredients, and sprinkle the mixture evenly over the bagels.
Lightly flour your Ooni pizza peel and place two bagels on the peel. Slide the bagels off the peel and into your Ooni pizza oven. Cook for around 6 minutes or until golden brown, making sure to rotate the bagels regularly. Repeat for the remaining 4 bagels.
Serve the bagels immediately or save for later! They’re great for parties, lunches or snacking, and filling with your favourite ingredients.