Total Dough Weightĭesired dough temperature: 78☏ (25☌). Sourdough bagel topped with poppy and white sesame Sourdough Bagel Formulaįor tips on how to calculate baker’s percentages or how to modify this formula, see my post on baker’s percentages (baker’s math). It's also quite flexible by a few hours here and there once the dough is chilled and in the fridge: if you can't boil and bake first thing on day three, it'll hold a few more hours (or perhaps longer). I know - three days!? - but the good news is, most of the time you're not actively handling the dough, it's fermenting in one stage or another.Īll-in-all, this is a straightforward schedule. These sourdough bagels take three days to make: from creating the levain at night on day one to boiling and baking them in the morning on day three. ![]() I like to use Central Milling High Mountain, and King Arthur Bread Flour or Bob's Red Mill Bread Flour will also work well. I've tried this with Tony Gemignani's Pizza Flour (15% protein), and while there was a bit more chew, I wouldn't say it was necessary to order some for making sourdough bagels. Many bagel recipes call for flour with protein percentages that are quite high. Full baking sheet – perfect for baking all 12 bagels, with room in between, on a single baking sheet for even baking.Half baking sheet – I use this to proof all 12 dough pieces to save space in a home refrigerator.Cornmeal – traditionally used to keep the bagels from sticking to the baking sheet during proofing (and they add extra starch to the boiling water).Everything bagel topping – I love this mix of seeds and dried spices for topping bagels.nondiastatic malt and why it's used in baking. Diastatic malt powder – see my post on diastatic vs.I like the Eden brand, but any should work well. Barley malt syrup – this is the classic sweetener added to a bagel dough and it has a very unique flavor and aroma.Tools and Ingredientsįirst, a few of the tools and ingredients I use for this recipe And while I often draw parallels between this dough and my sourdough pretzel - mostly in that they each have a stiff dough and a pre-bake step - there's far less prep before baking bagels than pretzel 7.įirst, let's look at some tools I use when making these sourdough bagels. Speaking of the boil, perhaps one of the things that keep many from making them, but it's such a simple thing. Unlike bre a d dough, there's no need to be overly critical of each motion when shaping, and in the end, the bagel rings puff up uniformly, boil beautifully, and bake easily. But if you have a contrasting texture, it seems to amplify the chewy thing, much like adding an acid elaborates other flavors.Īnd overall, these bagels are pretty darn easygoing. You see, the interior is as chewy as you'd expect a bagel, but if the entire thing is chewy, you end up with just a big chewy thing. They have a very thin and crisp exterior, not tough or hard, but rather, a little crunch that gives the chewy bagel a textural counterpoint. Rest assured, these sourdough bagels are not that in the slightest. ![]() I recall occasionally eating those bagels from the bag at the market: that ultra-chewy (from end to end) vehicle was mostly there to convey cream cheese, or schmear, from package to mouth. But these sourdough bagels seem to transcend almost every bagel I've had, especially the mass-produced ones-oh yes, definitely those. They carry a different meaning depending on where you've grown up, what local shops were in the area, and ultimately, where your preferences lie. But bagels do seem to rouse an enthusiasm rarely seen with other food (I'd argue pizza might be a solid contender, though). It's like the old axiom: never play Risk with a friend you want to keep. Talking about them always starts innocently, a little witty banter about the crust, crumb, and color traits and past eating experiences: “ that bagel I had in New York that one time,” or “ there was this one bagel shop down the street…” This jovial chat slowly evolves into a friendly argument about more-sweet versus more-savory and crunchy versus soft maybe one even mentions steaming the bagel instead of baking it 6.įinally, the once innocuous chatter results in the participants either forming a stronger friendship over common bagel zealotry or the unfortunate end to the friendship altogether. I try not to talk about bagels with friends.
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