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YW SD Sprouted Multi-grain Bagels – 50 Percent Whole Grain

dabrownman's picture
dabrownman

YW SD Sprouted Multi-grain Bagels – 50 Percent Whole Grain

Old school NY bagels  https://www.youtube.com/watch?v=p_xTIrT_aiI&feature=youtu.be

One of our favorite things to do with bread is to make them the ‘old school’ way.  You can bread using sourdough made from scratch for that bake like a pumpernickel or you can use an old school method not used much anymore too.  Another fun thing about bread is to take old school and make it current and edgy.

 

That is what these bagels are all about.  They are made the way they once were, are smaller than the monster cake bagels so popular today.  They are healthy with over 50% whole grains most - of them sprouted.

 

They have the 4 ancient whole grains too:  Kamut, spelt, emmer and einkorn along with oat, wheat, rye and barley.  Some new, including yeast water, to go with the old makes for an old school bagel that you couldn’t get way back when or even now if you don’t make then yourself .

 

The 2 levains were built on a heating pad separately over (3) 4 hour stages and then retarded for 24 hours.  The YW levain was built with the whole emmer and einkorn non-sprouted grains and is perfect for opening a dense crumb and cutting the sour a bit.  The SD levain was made from 10 g of 24 week retarded rye starter and was fed the 20% hard bits from the sprouted 6 other whole grains.

 

Bagels require a different method than most other non enriched breads.  It is too stiff to knead properly in my KA and slap and folds are out of the question.  Normally, a white bagel recipe might come in at 53% hydration but since these had over 50% whole grains we upped the hydration to near 60% which still felt just aas stiff an white bagel recipe.

 

Since most of the water is in the dual levains there isn’t enough to properly hydrate the dough for an autolyse.  So we added the levains, after they had warmed up for 2 hours on the heating pad, to the dough flour, barley malt syrup and dough water.  We mixed it into a ball and then sprinkled the pink Himalayan sea salt on top and let the dough rest for 30 minutes.

 

This gets the fermentation process going pretty fast with the salt not in the nix. Once the salt gets mixed in we did 8 minutes of old school kneading by hand.  Thos is the only bread we still use this old school kneading method to develop the gluten,  After a 30 minute rest  we did 2 more minutes of kneading and then let the dough rest for 30 more minutes.

 

We then portioned out the dough into 6 equal weights and formed a tapered rope like a baguette for each and let them rest for 10 minutes under a damp towel before forming the bagel over the knuckles the old school way.  Each bagel was placed on a corn meal dusted piece of parchment paper on a baking tray.

 

We then bagged the bagels in a trash can liner and left them on the heating pad to ferment for an hour before placing the bag in the fridge for an 18 hour retard.   Once the bagels came out of the fridge we put the bag on the heating pad for 2 hours to finish proofing before placing them in near boiling water.

 

The water had a tablespoon of baking soda, 1T of barley malt syrup and 1/2 T of molasses in it to mimic lye.  We soaked the bagels for 30 seconds each side in the water before placing them round side down on a kitchen  towel and then into the seed mix to coat.

 

Don't forget the SD biscuits and the grilled salmon dinner.

After coating the bagels with mix of black and white sesame, black and white  poppy with caraway, basil and oregano seeds and Kosher salt, they went back onto the parchment on a baking tray and then into the 425 F preheated oven with Mega Steam for 8 minutes of steam.  Once the steam came out the temperature was turned down to 400 F convection this time  - for 10 more minutes of baking before being removed to the cooling rack.

 

Or the apple crisp

The bagels puffed themselves up in the heat and browned well enough.  The bagels came u out NY style with a thin, crispy crust while the crumb was fairly open but all chewy in the wonderful way only a bagel can provide.

 

Best of all these were the best tasting bagels I’ve ever made and that is saying something. The perfect mach of old and new that is hearty, healthy and nutritious.  Just great, even un-toasted with a schmear and Nova Lox for lunch – yummy!  

And then there is Lucy's salad

 

3 Stage SD Levain Build

Build 1

Build 2

 Build 3

Total

%

24 Week Retarded Rye Sour

10

0

0

10

2.17%

20% Extraction Sprouted 6 Grain

8

16

32

56

12.17%

Whole Emmer and Einkorn

9

18

36

63

13.70%

Water & YW 50/50

17

34

68

119

25.87%

Total

44

68

136

248

53.91%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole Emmer & Einkorn & 20% Ext Sprouted Bran

124

26.96%

 

 

 

Water & YW 50/50

124

26.96%

 

 

 

Levain Hydration

100.00%

 

 

 

 

% Prefermented  Flour

26.96%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

80%  Ext. Sprouted 6 Grain

122

26.52%

 

 

 

Winco Hi Gluten

214

46.52%

 

 

 

Total Dough Flour

336

73.04%

 

 

 

 

 

 

 

 

 

Salt

9

1.96%

 

 

 

Dough Water

145

31.52%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter & Scald

460

 

 

 

 

Water

269

 

 

 

 

Barley Malt Syrup

10

2.17%

 

 

 

 

 

 

 

 

 

Hydration with Starters

59.57%

 

 

 

 

Total Weight

748

6 @ 125

 

 

 

 

 

 

 

 

 

% Whole & Sprouted Grain

53.48%

 

 

 

 

 

 

 

 

 

 

Sprouted 6 grains used were spelt

 

 

 

 

 

wheat, rye, Kamut, oat and barley

 

 

 

 

 

 

Comments

Reynard's picture
Reynard

Of making me dribble... And that's despite the fact that supper tonight chez Casa Witty was delicious *and* abundant...

It's quarter past one in the morning and I'm now craving fresh buttered bagels :-p

dabrownman's picture
dabrownman

Just like they would have been made in NY in 1965 if they did multi-grain, sprouted bagels with YW and SD :-)  We like them a lot.  To get then you have to make your own.

Happy baking Reynard

Reynard's picture
Reynard

Bake some bagels. Dreary, wet weekend, will give me something to do ;-)

STUinlouisa's picture
STUinlouisa

Those look really good. Most bagels I've encountered were mostly white flour with maybe some sort of flavoring added, Iowa is not considered a bagel hotbed for good reason. The whole ancient grains takes them into a realm that needs exploration. Excellent bake.

dabrownman's picture
dabrownman

Iowa if they have a Bagel Nosh or Einstein's;Bagels there!  As far as I know, you can't get these style of bagels anywhere in Phoenix either except in Lucy's kitchen.  I'm just glad to be living with her and get them now and again!  She wants to make old school pumpernickel ones next time.  Lucy will be in German Bakling Apprentkice heaven.

Ga;d you liked them and

Happy baking  STU

Isand66's picture
Isand66

I love these DA and Lucy!  These must taste amazing.  The combination of whole grains with the yeast water can only take these over the top.  Those biscuits look great too.  Please send me your biscuit recipe when you get a chance.  I've been meaning to make some.

Happy Baking.

dabrownman's picture
dabrownman

recipe and it is one that I still have to write up.  So I will get it done sometime this weekend.  It is a take on jknits EM's only biscuitty instead of muffiny with half the flour in an overnight preferment with a bit of starter and half  the buttermilk.  Very easybuut very good.  This batch didn't look as good as normal since Lucy  forgot to bush then with melted butter before they went in the oven :-)  Perfect with buttermilk sausage gravy.  I bet they would be better with 25% sprouted multi-grains instead of just whole multi-grains

The bagels are just as good though.  Glad you liked the post.  These are the kind of bagel you just can't get unless you make them yourself and still the wife won't eat them:-)  Oh well, at least that leaves more for me!  Can't wait to see your next bake Ian and 

Happy baking

dabrownman's picture
dabrownman

recipe and it is one that I still have to write up.  So I will get it done sometime this weekend.  It is a take on jknits EM's only biscuitty instead of muffiny with half the flour in an overnight preferment with a bit of starter and half  the buttermilk.  Very easybuut very good.  This batch didn't look as good as normal since Lucy  forgot to bush then with melted butter before they went in the oven :-)  Perfect with buttermilk sausage gravy.  I bet they would be better with 25% sprouted multi-grains instead of just whole multi-grains

The bagels are just as good though.  Glad you liked the post.  These are the kind of bagel you just can't get unless you make them yourself and still the wife won't eat them:-)  Oh well, at least that leaves more for me!  Can't wait to see your next bake Ian and 

Happy baking

nmygarden's picture
nmygarden

a schmear of cream cheese and a brief shower of crispy seeds as it's bitten into! Delightful! I would be so tempted to make a dozen or more, to share or to freeze for later. These look great, as do the biscuits. Thanks for sharing them! I may have a chance to bake with my brother and sis-in-law in Seattle next weekend. Bagels would be a wonderful way to share.

I haven't been posting - crazy busy - but have been baking (gotta eat and why eat anything unless it's good?). Intended to post my polenta-pepita SD and bonus rustic red pear and cranberry galette. Both came out well, but no time, no pics.

Next time! Tillie and Daisy send their best to Lucy, but are currently sitting in the only open window, soaking up the sunshine.

dabrownman's picture
dabrownman

is her favorite pastime even in  the summer.  Sometimes i think she is going to fry her brain but then I remember there isn't much to fry up there:-)  Bagels are a fun way to share the baking duties.  You can always use another pair if hands for the kneading and then on bake day the chain gang of boiling, topping and loading takes at least 2.  The pepita polenta bread is quickly becoming a classic and that galette sounds wonderful too, 

Nothing like a good bagel and an old school one is extra special  i posted the video at the beginning of the this post.  S fun look into the past.

Glad you likes the post and

Happy baking 

alfanso's picture
alfanso

which Lucy posted the other day that pushed you to make these lovely "everything" bagels.   While she's barking out the orders, you dutifully obey.. Sit up, roll over, roll bagel dough... Inspiration comes to us in strange ways.

alan

dabrownman's picture
dabrownman

it was the initial push that made Lucy come up with her YW SD old school bagels with some whole grains in them.  When dobie ans others mentioned how they remembered bagels in NY as a kids.  I couldn't help but post the video again which caused Lucy to update her recipe for then..... this time with sprouted grains.  Amazing how the old continues to meet and inspire the new as time goes on.

This was the best bagel I have ever had. and can't wait to treat Cousin Jay to one over the holidays.  Having worked in New York for many years he was kind of shocked when i told him that he hasn't really had an old school NY bagel .  I told him I would make him a batch and these are them.  

I think you would like then too.  Glad you liked the post and

Happy baking Alan

ANNA GIORDANI's picture
ANNA GIORDANI

Come sempre, mio carissimo amico, i tuoi prodotti mi stupiscono e mi emozionano per la bellezza.

Sei veramente molto bravo.

Avrei assaggiato molto volentieri un Bagel in vostra compagnia.

Un abbraccio, Anna

dabrownman's picture
dabrownman

Come sempre sei così gentile e premuroso. Se tu fossi qui, vorrei dare due diqueste bagel con crema di formaggio e salmone affumicato Nova proprio comel'immagine. Lucy, manda i suoi saluti e abbraccio troppo!

 

Felice di cottura
PalwithnoovenP's picture
PalwithnoovenP

These look SOOOOOO good, the bagels and the other food you made! They sure are tasty and healthy, maybe a bagel's crumb is the least affected as whole grains go up. You're torturing me because I can't get good bagels here, they only come dry, hard and frozen in bags. The video also made me really happy because I like old school era (I'm only 21 but I'm really into vintage things ); the music, clothes, vehicles, buildings and way of life are just epic!

dabrownman's picture
dabrownman

be better than anything you can buy - even in NYC especially if you want to go old school.  Plus they are fun to make and even mire fun to eat with your favorite toppings.  Glad you likes these wholesome treats and 

Happy Baking Pal 

CAphyl's picture
CAphyl

dabrownman:  These look fab.  Thanks for sharing. I've got to get going and make some...Best,  Phyllis

dabrownman's picture
dabrownman

makes these old school and the YW makes them new school so overall these are middle school:-)  They reminded me of the one in the video.   There were delicious 

Happy baking Phyllis