hello Guys, I am on a quest for the perfect sourdough bagel recipe, any help I could help would be great!!!
Any any advice or recipes to give me?
But just wanted to say that those look perfect to me.
my pursuit of making bagels was the gateway drug into the bread world. can't say that i have a "perfect recipe"... seems like i continue to play with the recipe and techniques each time i make them. that's part of what i like about baking. oh, and the smells.
few things i can share from my process... i stopped making bagels for a bit after i realized how hard i was being on my KA mixer. i've since used my food processor with the metal blade and have been really happy. i have been using a yukone (technique used by Japanese bakers) my bagels, and malt powder. also, many of the recipes i've come across call for a cold proof after shaping them... for my schedule (and space in my fridge), it often works better if i do i bulk cold proof, shape, bench proof, boil, and bake.
not sure if any of that helps. but yeah, i'd definitely eat those bagels!
Very Nice Looking :)
Those bagels look pretty good to me! Have you tried not using a mixer? What about boiling in water with a bit of malt barley syrup? Also maybe add a bit of malt barley syrup to the dough?
thanks for your help! I mix the dough for 6 min in kitchen aid, I have not tried it without mixer any recommendation of mixing by hand? Also what would be the difference in texture?
I can say that these are quite possible the most beautiful bagels I have seen in my whole life. Whenever me and my mother try to make bagels that look like these we just end up with a wet mess of dough that has no texture to it and I can say are the WORST THINGS that I have ever inserted into my mouth. If you would be so kind could you give me the bagel recipe so that I could create these marvels of modern day food then i would not think twice about paying you over the internet (If that is possible).
Lots of love
I was taught how to make sourdough bagels on a sourdough baking course. It uses the stretch and fold technique, no mixer or Kitchen Aid required. Boiled for a minute prior to baking in water with 2/3 teaspoon bicarbonate of soda (i have also experimented with adding a tablespoon of honey to get that bagel "sheen").
Sourdough leaven made 6-24 hours before the dough and left in the fridge until ready to use.
make dough and autolyse for 20 mins.
add salt and rest for 30 mins.
Fold 1 and leave for 30 mins.
Fold 2 and leave for 30 mins.
Fold 3 and leave for 30 mins.
Cut and shape and leave to proof for 20 mins.
Poach for 1 minute, turning after 30 seconds.
Bake for 10 mins with steam and 10 mins without at 225 C.
Hope that helps.