Sourdough Bagels (Start to Finish) by KLSFishing 4 Comments KLSFishing 4 months ago [Recipe]6 Sourdough Bagels100g Active Sourdough Starter225g Water425g Flour (King Arthur Blue Bag)25g Molasses/Dark Brown Sugar10g salt5g Diastatic Malt Powder (Omit if you don’t have)Mix ingredients together until shaggy.Rest 30 minutes and perform stretch and folds.Rest another 30 minutes and perform final fold.Bulk ferment time: 4 hours at 78-80F dough temp. Use your intuition. If you feel like it needs more time, give it more time.Seperate into 6 (125-130g) dough balls and preshape into rounds.Rest 15 minutes then poke a hole in the middle of the bagels and twist them around till the hole is 1.5-2” wide.Rest in a covered floured/tea towel covered pan for 2-2.5 hours.Place covered into the fridge for 24 hours or overnight.Preheat Oven to 500F while you’re boiling your bagels.Bring a pot of water to a boil with enough water that the bagels wont touch the bottom.Boil bagels for 1 minute each side then place onto greased parchment paper.Top your bagels with your favorite seeds/toppings after taking out of the boil.Bake at 500F for 15-20 minutes till golden brown.Enjoy! campingn00b 4 months ago Sourdough Bagels (Middle to Finish to Start to Late Middle)*FTFY hotdamnhotwater 4 months ago This was great, thank you! Raerosk 4 months ago Alright bud. I used your recipe and made 2 dozen over the weekend, had your other post saved.1. They are wonderful. I am hesitant to change a thing. But…2. They are a touch wrinkley. Not too much but a little. Any suggestions? Maybe I’m boiling too long/hot or something?3. I am going to make these consistently. Thank you for sharing.
KLSFishing 4 months ago [Recipe]6 Sourdough Bagels100g Active Sourdough Starter225g Water425g Flour (King Arthur Blue Bag)25g Molasses/Dark Brown Sugar10g salt5g Diastatic Malt Powder (Omit if you don’t have)Mix ingredients together until shaggy.Rest 30 minutes and perform stretch and folds.Rest another 30 minutes and perform final fold.Bulk ferment time: 4 hours at 78-80F dough temp. Use your intuition. If you feel like it needs more time, give it more time.Seperate into 6 (125-130g) dough balls and preshape into rounds.Rest 15 minutes then poke a hole in the middle of the bagels and twist them around till the hole is 1.5-2” wide.Rest in a covered floured/tea towel covered pan for 2-2.5 hours.Place covered into the fridge for 24 hours or overnight.Preheat Oven to 500F while you’re boiling your bagels.Bring a pot of water to a boil with enough water that the bagels wont touch the bottom.Boil bagels for 1 minute each side then place onto greased parchment paper.Top your bagels with your favorite seeds/toppings after taking out of the boil.Bake at 500F for 15-20 minutes till golden brown.Enjoy!
Raerosk 4 months ago Alright bud. I used your recipe and made 2 dozen over the weekend, had your other post saved.1. They are wonderful. I am hesitant to change a thing. But…2. They are a touch wrinkley. Not too much but a little. Any suggestions? Maybe I’m boiling too long/hot or something?3. I am going to make these consistently. Thank you for sharing.
4 Comments
[Recipe]
6 Sourdough Bagels
100g Active Sourdough Starter
225g Water
425g Flour (King Arthur Blue Bag)
25g Molasses/Dark Brown Sugar
10g salt
5g Diastatic Malt Powder (Omit if you don’t have)
Mix ingredients together until shaggy.
Rest 30 minutes and perform stretch and folds.
Rest another 30 minutes and perform final fold.
Bulk ferment time: 4 hours at 78-80F dough temp. Use your intuition. If you feel like it needs more time, give it more time.
Seperate into 6 (125-130g) dough balls and preshape into rounds.
Rest 15 minutes then poke a hole in the middle of the bagels and twist them around till the hole is 1.5-2” wide.
Rest in a covered floured/tea towel covered pan for 2-2.5 hours.
Place covered into the fridge for 24 hours or overnight.
Preheat Oven to 500F while you’re boiling your bagels.
Bring a pot of water to a boil with enough water that the bagels wont touch the bottom.
Boil bagels for 1 minute each side then place onto greased parchment paper.
Top your bagels with your favorite seeds/toppings after taking out of the boil.
Bake at 500F for 15-20 minutes till golden brown.
Enjoy!
Sourdough Bagels (Middle to Finish to Start to Late Middle)*
FTFY
This was great, thank you!
Alright bud. I used your recipe and made 2 dozen over the weekend, had your other post saved.
1. They are wonderful. I am hesitant to change a thing. But…
2. They are a touch wrinkley. Not too much but a little. Any suggestions? Maybe I’m boiling too long/hot or something?
3. I am going to make these consistently. Thank you for sharing.