Sourdough Bagels

Wednesday, June 20, 2012

This is our fourth month of Sourdough Surprises and we are so happy and excited about all the fun things that we have made, and all the great participation we have had! We hope you guys are having as much fun as we are, and that you will continue to bake with us!

This month we made BAGELS and they turned out great! Soft and chewy, and utterly perfect whether you made them into a sandwich or ate them with a bit of cream cheese.

So link up! If you baked along with us this month, enter your link below and share your delicious results! If you don't have a blog, just email us your photo at and we will include your photo here! And if you do have a blog and would like your photo to be included in our super awesome slideshow, email us a picture, too! :)   

Sourdough Bagels (Wild Yeast)

Yields: 8 bagels

339 grams flour
10 grams vital wheat gluten
121 grams cold water (you can substitute this for milk if you do not have milk powder)
 28 grams milk powder
16.4 grams non-diatatic malt powder (or barley malt syrup, or even brown sugar)
10.1 grams salt
301 grams active (bubbly) 100% sourdough starter
1 TBSP baking soda, for boiling

In the bowl of your stand mixer, combine the starter, water, flour, malt, milk powder and salt.
Mix on low speed to combine.
Switch to the dough hook and mix on medium-low speed until the dough is very smooth and strong and almost rubbery (this takes a while).
Turn the dough out onto an un-floured counter and knead a few times to get a smooth ball that feels satiny and tight.
Cover the dough loosely with plastic wrap and allow to sit for 10 minutes.

Divide the dough into 8 pieces (each weighting about 100 grams), roll each piece into a ball.
Cover with the plastic wrap and allow to sit for 10 minutes.

Line a cookie sheet with parchment paper and sprinkle a tiny bit of flour on it.
Take a ball of dough and roll it into a snake about 8-10 inches long.
Wrap the snake around your hand so that the ends are in your palm and overlap by about 2 inches.
Roll your palm on the counter so that the ends fuse together and you end up with a donut shape.
Place the bagel on the cookie sheet and continue with the rest of the dough balls.
When all are done, cover the cookie sheet with plastic wrap and allow the donuts to sit on the counter for 4 hours, or until the donuts look and feel a little puffy.

Place the cookie sheet in the refrigerator for 4-8 hours.

Preheat your oven to 425 F and put a large pot of water on to boil.
Place a cooling rack on the counter with a towel under it.
Remove the bagels from the fridge, take them off of the cookie sheet (keep the cookie sheet), brush any excess flour off and place them on the cooling rack.
When the water is boiling, add the 1 TBSP of baking soda.
Drop the bagels into the boiling water, no more than two at a time, for 20 seconds.
Remove the bagels from the water and place them on the cooling rack for about 30 seconds before moving them to the cookie sheet.
When all the bagels are on the cookie sheet, place the cookie sheet in the oven and turn the temperature down to 400 F.
Bake 24-26 minutes, or until golden brown - after they have baked for 12 minutes open the door to the oven to let out steam, and then close it again.
Cool the bagels on a wire rack.


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