Over the past week, I've tried two different recipes of sourdough bagels. My next attempt will be the recipe shared by Ross ;)
My first attempt of SD bagel (recipe from Mike's sourdoughhome.com)
I've tried rolling the dough out and then rounded it up (see the one on the top left) but had a hard time keeping the same thickness. So for the rest of the dough balls, I went for the "poke a hole" method.
The dough must have underproofed as it NEVER floated to the top (I have them boiled for more than 2 minutes). The bagels seemed to remain the same size after baking. As I was feeling a bit disappointed, regret no more! After the first bite, I was happy again! Though it was a bit dense, the texture was very chewy. I enjoyed it.
After reading David's post on BBA bagels, I decided to give Reinhart's SD bagel recipe a try.
I was unable to follow the time schedule to the exact. They were supposed to proof for about 3 hours before going into the frige. Well, I was busy watching Anthony Bourdain's show and had totally forgotten about them. By the time I looked at them, it was 4 hours later and they seemed to have been overpoofed. How do I know? When I put them in the boiling water after 16 hours in the fridge, they didn't sink in the bottom at all.
I also baked them longer than the book says (10-12 minutes). I think they were in the oven for about 17 minutes.
It has a slight sour taste, not as chewy and dense as my previous batch. However, I like them both!