Are you a fan of a sweet bagel? Maybe cinnamon sugar, blueberry, chocolate chip, cinnamon raisin? This bagel recipe combines a few of my favorite things; the sweet and spicy taste of Ontbijtkoek (Dutch spiced cake), and sourdough bagels.
I love bagels, At the top of my list are New York and Montreal style bagels, each uniquely wonderful in their own right. Both have a texture and quality that is soft and chewy in the inside, and glossy on the exterior. Montreal bagels have an extra crunchy crust from the wood fired ovens they are baked in, as well as a sweeter taste from the honey used during the boiling process.
Bagels Are Easier to Make Than You May Have Thought
I always assumed bagels to be this extremely complicated endeavor to embark on; but really, the only extra steps are poking a hole in the center, and boiling them. The boiling part, is actually, quite exciting. Watching the bagels rise to the top of the pot, fills me with excitement similar to that, of a child making a baking soda and vinegar volcano.
These bagels are best when boiled in water containing baking soda and honey. It gives a sweet exterior, and allows them to brown nicely when baked.
Example Baking Schedule
Day 1
8:00AM feed your starter
12:00-2:00 In a standard mixer, mix your pre-ferment dough, flour, water and starter. This will be a stiff dough.
2:00 Bulk fermentation of your pre-ferment. Cover, and let sit at room temperature for 6-12 hours, if unable to complete bagels on first day, place in fridge overnight.
Day 2
8:00-10:00 AM- Make a paste of honey, salt, sugar, molasses, and spices. In standard mixer, with the dough hook attachment, combine your pre-ferment with your spice paste. Mix on medium speed for 5 minutes or until well combined. Set aside to continue to ferment for 1-4 hours.
12:00-4:00-Divide your dough into 85-90 g balls. Shape as you would if making buns and place on a greased parchment lined cookie sheet. Allow to rest for 30-90 min.
After Resting
Place your thumb in the center of the bagel and poke a hole, stretch it around to make sure you have an even ring. Place back on cookie sheet, spray bagels lightly with cooking oil, and cover with plastic wrap. Proof at room temperature for an hour, or alternatively you can cold proof in fridge for up to 24 hours.
Boiling & Baking
Preheat oven to 400 degrees Fahrenheit, cover a cookie sheet with parchment, and spray with oil. Bring a large pot of water to a boil. Stir in 2 tbsp. honey and 2 tbsp. baking soda. Be aware the baking soda will cause the bubbles to fizz up a little. Remove your bagels from the fridge, working in batches of 3-4 at a time boil the bagels till they rise to the top. This will take about 40-60 seconds, flip, boil an additional 20 seconds, remove with two slotted spoons. Place on new prepared cookie sheet. Continue with remaining bagels until done. Place bagels in oven and reduce temp to 375 degrees Fahrenheit. Bake for 20-30 min. Internal temp should be 200 degrees or slightly higher.
Looking For More Recipes Like This One?
If you like these Dutch spiced bagels, check out this Sourdough Bread Inspired by Ontbijtkoek, and The Cake That Inspired it All. Like all the recipes featured on Bubbling Starter, these bagels are made with a sourdough starter. To learn how to make your own; check out Beginners Guide to Creating a Bubbling Starter.
One of a Kind Ontbijtkoek, Dutch Spiced, Sourdough Bagels
Sweet & Spicy Sourdough Bagels. Inspired by Ontbijtkoek, Dutch Spiced Breakfast Cake. Enjoy them slathered in butter, or topped with a slice of gouda cheese.
12
servings25
minutesIngredients
Pre-ferment
400 g. flour. (300 g. bread flour, 100 g. rye or just white bread flour if rye is not available)
150 g starter
230 g warm water
SUGAR & SPICE PASTE40 g sugar
30 g honey
30 g dark molasses
1 tsp vanilla extract
8 g salt
Spice Blend
1 tsp cardamom
2 tsp cinnamon
½ tsp ginger
¼ tsp clove
¼ tsp nutmeg
¼ tsp black pepper
⅛ tsp anise
Directions
- 8:00AM feed your starter
- 12:00-2:00 Mix the pre-ferment. In a standard mixer, with the dough hook attachment, combine flour, water, and sourdough starter. If you don’t have a standard mixer you can also combine by hand, it will be a little work though, this is a stiff dough. Cover and let ferment 6-12 hours. Then place in fridge overnight if not completing the dough in the evening.
- 6:00-8:00 PM or the following day- Mix honey, molasses, sugar, salt, and spices into a paste. Add to overnight ferment in standard mixer with dough hook. Mix on medium low for about 5 minutes, or until well combined. Cover, and let it proof for 1-4 hours
- 7:00-8:00 PM, or the following day- Divide your dough into 85-90 g balls, shape as you would if making buns and place on a greased parchment lined cookie sheet. Allow to rest for 30-90 min
- After Resting- Place your thumb in the Center of the bagel and poke a hole, stretch it around to make sure you have an even ring. Place back on cookie sheet. The refrigerate for the cold ferment. This can be anywhere from one hour, to overnight, if you would like to bake them fresh in the morning.
- BOILING and BAKING- preheat oven to 400 degrees Fahrenheit Prep a cookie sheet with parchment, and spray with oil. Bring a large pot of water to a boil. Stir in 2 tbsp. honey and 2 tbsp. baking Soda. Be aware the baking soda will cause the bubbles to fizz up a little. Remove your bagels from the fridge, working in batches of 3-4 at a time boil the bagels till they rise to the top. This will take about 40-60 seconds, flip, boil an additional 20 seconds, remove with two slotted spoons. Place on new prepared cookie sheet. Continue with remaining bagels until done.
- Place bagels in oven and reduce temp to 375 degrees Fahrenheit. Bake for 20-30 min. Internal temp should be 200 degrees or slightly higher.
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