To make the starter, cover potato or kumara with water and boil until soft. Remove from heat and allow to cool in the water, add any more water needed to make up to 300g. Mash until smooth and mix in flour.
Leave covered in a warm place for several days or until it has started bubbling and doubled in size (this is the start of a sourdough culture).
Every day or two, feed this starter with a mixture of 50g wholemeal flour and 50ml water. Before feeding remove approximately 100g of the starter so the overall quantity doesn’t become too much.
To make the dough, dissolve the dried yeast in the water. Add all the remaining ingredients and knead together until smooth. Bulk ferment until doubled in size (punch down and fold the dough at least twice during this ferment). Scale into 80g portions.
To cook the bagels, bring a large pot of water to the boil and add the golden syrup. Heat oven to 225C. Shape dough portions into rings. Boil approximately 6-9 at a time for 2 minutes, turning once or twice during the boil. Place on a baking tray. Brush the tops with beaten egg and sprinkle with either sesame or poppy seeds. Bake for approximately 15 minutes or until golden brown. Cool on a rack. |
