The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

courage bagel

samkamo's picture
samkamo

courage bagel

Hi there baking bagel community - I live in London - and have seen the craze for Courage Bagels online in LA - as a bagel enthusiast, would love to have a crack at these bagels at home. (No travelling due to the pandemic) 

Any thoughts or tips on how to recreate this bagel? they look so different and crusty / chewy 

Looks like a sourdough bread roll boiled...so Im guess high hydration and even a autolyse method...or perhaps a worked pizza dough boiled and baked? 

 

Any thoughts? comments

all the best 

 bagel_fan_21

 

 

 

 

justkeepswimming's picture
justkeepswimming

I had not heard of them before, so I read a few articles. Sounds like they specialize in Montreal style bagels. Perhaps doing a google search would get you the recipe/technique you are hoping for. (And kudos to any eatery that was able to start up and thrive during CA severe lockdowns, quite a number have not fared nearly so well.)

Good luck! 

ifs201's picture
ifs201

Bagels are generally low hydration actually. Check out the recipe on The Perfect Loaf site. 

Mini Oven's picture
Mini Oven

It takes a pandemic with the loss of tastebud sensitivity to come up with a burnt bagel that tastes good.  From California?  A state with one of the highest infectious rates?  Hmm.   I like a bold bake but this is too much burnty for me.  Seeds tend to get bitter when burned.   "Courage" Antigen test.      

Ok, kick my sweet little 'ol Lady butt now.   -Mini