Almost every Sunday I make bagels using all my sourdough discard. I don’t need 20-30 bagels on hand at any given time so I usually give them to my friends haha. I live in Germany and good bagels are hard to come by so they’re very keen!
I tried to make cinnamon raisin bagels this week and they didn’t rise as much as the other ones. I think I messed up a bit with the proofing ( but they still taste good!! ) do you do anything different with your recipe when you make bagels with inclusions? Any tips so they rise as much as the others would be greatly appreciated!
Recipe:
592g bread flour
42g sugar
1 packet instant yeast
12g kosher salt
200g sourdough discard
290g water
by greengeranium
5 Comments
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😍 these look amazing! I’m inspired ◡̈
Wow these are stunning!!
I just made my first batch last night with a similar recipe! So freaking good!!!
https://preview.redd.it/dh7118j0n4ie1.jpeg?width=3024&format=pjpg&auto=webp&s=93d00a5f4f4a732f1054c59741c3b76adb657424
I put the dough in a bowl for proofing after kneading the dough for 6-8 hours. It has rough texture on top. Could you help me to fix it ? Use this recipe https://youtu.be/4uj3DuxJb0U?si=ZNm5JxqC3D5m3Bs0