I decided to try my hand at bagels and for a first time, decided to go sourdough. I have my own sourdough starter, so I like to try it in many different kinds of recipes. I figured why make an exception for bagels? 🙂
Using Mike’s excellent recipe on his own sourdough site here I made a few changes here and there.
I also made the bagels a little smaller, in order to reduce serving size. They were perfect for breakfast in pairs. I was full enough, but not stuffed after eating two.
Here’s the recipe after my changes. It worked for me, but next time I’ll try it with the malt powder, as well as adding chedder & jalapeno. I’m not going to lay this out in 100% recipe format, because I really want you to check out mike’s excellent blog. When I have done these a few times and really lock down my own recipe and times, I’ll write my own and publish it then. (check out Mike’s Sourdough Home HERE)
100 grams of Bob’s Red Mill Gluten Flour (to raise the protein level of my recipe)
200 grams Gold Medal Better for Bread Flour (I usually use King Arthur Unbleached Bread Flour, but saw the GM and decided to try it.
8 grams salt
10 grams honey (I have some malt powder on the way, but couldn’t wait to try making bagels)
160 grams water (I varied this to match how wet my sourdough starter was looking. Depending on feeding it can be pretty wet or a bit thick)
5 grams Light Olive oil
40 grams sourdough starter(I use the same sourdough starter as for my bread)
I used a kitchen scale, hit the Tare setting to zero out with a plastic bowl on it, then went ahead and measured my ingredients.
Other than that, we followed Mike’s recipe, mixing in my KitchenAid mixer with dough hook for about 5 minutes, then resting for 5, then kneading at setting 2-4 until it was ready.
We set the timer for 2 hours and then watched TV until the timer went off. We tried both methods of forming the bagels, pinching out a hole in a ball as well as the traditional method of forming a roll and joining the ends. I found that if I overlapped the ends, and then also pinched one end over the other, as if I was forming a skin on a loaf, it worked very well.
Following the recipe, I rested the bagels, refrigerated overnight, then boiled and baked them the next day. Baking them as dark as I did, it left the outside (at least before it cooled) very crispy so it was as if we had toasted our bagels, but left the center nice and soft. They were really delicious and my wife & daughter enjoyed them with me 🙂
We saved two for the following morning and their texture was exactly what we’d expect for a bagel.
I’m looking forward to trying again soon!