-500g bread flour
-270ml water
-100g starter
-10g salt and 20g honey
10 hours bulk fermentation, shaping at 130g each. Rest for 60 mins. Boiled for 90sec per side and at 210C for 20 mins.
The crust is not as chewy as NY style but I like them a bit crunchier. This was wy first try with baking something with sourdough that was not a free standing loaf, and it was so much easier to handle, shape and bake.
by giordanopietrofiglio
6 Comments
I’ve never made sourdough bagels before so I’m not in a place to critique HOWEVER, I’d destroy a dozen of those so quickly! They look fantastic! Nice job!
😍😍😍
On my list for Monday to do this. Slightly different recipe but I hope my results are as good as yours.
Way to go ! These look delicious. I’ve been wanting to surprise my husband with these. Thanks for posting your recipe.
they look yumyyy
Looks delicious!!