Rye Sourdough Bagel Recipe (With apologies to Hamelman)

Submitted by Steve H on July 11, 2009 - 2:31pm

Rye Sourdough Bagel Recipe (With apologies to Hamelman)

I have constructed the following recipe based on Hamelman's Bagel and Vermont Sourdough recipes. I am going to bake them tomorrow. Any feedback before I get started on the actual dough?

LEVAIN

4.8 oz bread flour
6 oz water
0.2 oz sourdough culture

DOUGH

1 lb 8.4 oz high gluten flour
2.8 oz rye flour
12.6 oz water
0.2 oz honey
1 T salt
10.8 oz levain
"some" roasted garlic (I'll go with what moves me)

1. Make levain, let sit for 12 hours or so.
2. Mix remaining ingredients at low speed for 3 minutes. Add slightly more water if needed. Mix at second speed for 5-6 additional minutes. The dough should be tough, strong, and well developed.
3. Bulk ferment 1 hour.
4. Divide dough into 4 oz pieces and make bagel rounds. Place on sheet pans sprinkled with semonila. Refrigerate for at least 6 hours or overnight, covered in plastic.
5. Boil water with some honey or malt syrup in it and boil each bagel for 45 seconds to 1 minute. They should puff and float. Remove bagels and place in ice water.
6. Press bagels into tray of toppings if desired. Bake at 500 F on baking stone 15-18 minutes.

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Submitted by Steve H on July 12, 2009 - 8:03am.

Bagels are Retarding in the Fridge

Well, I shaped the bagels and they are in the fridge. This time around I backed off on the gluten (3.5 oz subsituted for bread flour) and the dough was slightly harder to handle than last time but still totally fine. I figured that sourdough is a bit chewy anyways, so I probably need less gluten to get the bagel feel. Plus the bagels last time had what seemed like an overly stiff dough.

Added to the dough was 1 bulb of roasted garlic, which I just sorta crushed after roasting and included in the fermented dough, so there's a bit of crispiness from the outer shell of the garlic. The rye is definitely noiticeable, just like the Vermont Sourdough on which this recipe is based.

On retrospect, I might have let it ferment a bit longer-- I think my starter yeast hadn't quite doubled when I formed the bagels.

Pics coming soon! :)

Submitted by Steve H on July 12, 2009 - 7:34pm.

Sourdough Bagel PIc

The bagels are cooling on the rack. I like them.. However, I'm a bit disappointed at the unevenness of my oven's temperature, when loaded up with bagels. I think I might need some quarry tiles. :) Taste test tomorrow morning. No cream cheese but I do have some Chevre.