August 17, 2013 - 11:06am
Second Attempt At Sourdough Whole Wheat Bagels
I think that this batch is a bit better than the first, as I changed the proofing schedule a bit, making the dough late yesterday and letting it proof overnight. I also hand kneaded it, rather than use the mixer as the recipe detailed. You learn something every time. They seemed to puff up more during the boiling (that's the fun part; I love boiling the bagels!) I made some homemade tuna salad, and my husband and I are going to try the still warm bagels topped with onion and garlic with the tuna salad for lunch.
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Love your seeded toppings to. What recipe are you using? It doesn't look like you had any barley malt syrup, baking soda or both like I use in the boil? We love SD whole grain bagels too!
Well done and Happy baking.
Thanks so much for your comment. I do think they puffed up more this time for a couple of reasons. I used the recipe (link below), with slight modifications. I hand kneaded the dough, and I think the bagels came out lighter and tastier. Last time, I let them proof too long, as I was trying to make them at a certain meal time. So, I think the overnight proofing (which is different than the recipe) and the hand-kneading made a difference. You are correct in that I couldn't find any barley malt syrup. Do you have a suggestion on where to find it? I did use baking soda as part of the boiling process, per the recipe.
The tuna salad sandwiches on the onion/garlic topped bagels were delicious! Thanks again for your comments.
http://www.anoregoncottage.com/how-to-make-sourdough-bagels/
I find BMS. Any home beer brewing supply store has it and several different kinds since it is the main ingredient for a quick way to make beer at home. I also get it a the local Bosch dealer.
Retarding the bagels at least overnight makes a huge difference 18-20 hours works best for me. I use Stan Ginsberg's recipe . I also put some BMS in the bagels too.
Happy bageling