I had been terrified of trying my hand at sourdough for years. It seemed needy, it seemed time consuming, it seemed like a temperamental B. But then I figured….I have kids. I can probably do this. Lol. My friend gave me a starter and demystified things and my sourdough journey began. I left it in the fridge for 2 months. 🤦 Ok. let's go. dumped the hooch, attempted bread. it was rough, it was ugly, it didn't really rise but it was good. after a few more weeks of bread I started to get adventurous and start on focaccia, cookies, and bagels. I can't go back now. Every 3 days I need more bagels. I'm about to have surgery and I'm so so sad that I won't be able to make them for a few months. I've done plain, everything, and cinnamon crunch. Any suggestions for more varieties?
My basic process – though nothing crazy here.
Take out my starter in the morning/early afternoon to bring it to room temp.
that night- give it a good feed 1:2:2
next morning mix 120g starter, 1 pack of instant yeast (I'm impatient), 120 g water , tsp salt, tbs sugar. add 4-5 cups bread flour and knead 5-7 min. leave for about and hour to double in size.
cut into 10 pieces and form into rings. for the plains I just roll them into a ball and poke my thumb through. for the cinnamon ones I pat them out into a rectangle, add a little brown sugar and cinnamon and roll and twist them.
leave for 30-45 min to puff up while I get water boiling and oven to 425.
add 1Tbsp baking soda and 1 Tbsp sugar to the water then boil them 45 seconds each side. put them on a parchment lined sheet. add toppings either while still wet or add a little melted butter then add toppings. Bake 20 min.
by debbieorah1129
4 Comments
Have honey walnut sour cream, good with kids, will travel:)
Wow! Looks delicious! You’ve given me some inspiration….im gonna have to give this a try!
I’m glad you have found a love for baking! My family lives off bagels and sourdough as well. We bake large batches on the weekend, then slice and freeze them. They taste fresh baked once they pop out the toaster, or just let them thaw normally in the kids lunch boxes for school. This is the recipe I use: https://littlespoonfarm.com/sourdough-bagels-recipe/#recipe
How I do it is mix the dough the night before, with the starter straight from the fridge, no warming time. Then let it bulk rise overnight. In the morning I shape, 2nd rest, boil, and bake. This takes even less time than your approach and doesn’t use any instant yeast, so you can have all the benefits of true sourdough bagels!
I adore making bagels