The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SD bagel...

donyeokl's picture
donyeokl

SD bagel...

I just tried baking a small batch of sourdough bagels using a refreshed white starter and got these fellas...


 

Cheers... Don

Shakeyourfoodie's picture
Shakeyourfoodie

Hi Don- I'm new to this forum but had to admire your finished bagels.  Were they like a real NYC bagel???  I would love your recipe if you're willing to share it.  I'm desperate to make real bagels for my crew (5 hungry sons and 1 hungry husband).  

Thanks,

Rebecca a.k.a. Shakeyourfoodie 

Valerie's picture
Valerie

I'm new here as well...and related to Shakeyourfoodie (hi, Rebecca!). I second her request for the recipe--we love bagels and we love sourdough. Now I'm off to check the rest of this site...

Valerie

donyeokl's picture
donyeokl

Hi Rebecca and Valerie,

Sorry for the late reply, to be honest, I have no idea how the "real" NYC bagel taste like. We once had a bagel company which claims that their recipe were the NYC style ones but is no longer around. I bake my bagels as follows:

  • Bread flour - 100%
  • Water - 60%
  • Salt - 2%
  • Starter (refreshed) - 35%
  • Brown sugar - 5%

I am giving the recipes in percentage format so you can scale the recipe to whatever weight you desire. I scale each bagels to about 125g (4.5oz) and cook them in a pot of simmering hot water with a tablespoon of brown sugar in it. Cook each side in the water for 20secs and then place on a baking sheet lined with parchment paper or with butter spray. Bake at 190C (375F) till golden brown on top.

If you require the details of the kneading and forming timings, do let me know and I will post it up.

 

Cheers... Don