I've taken a real interest in everything sourdough. I really like the sourdoughhoe (She's a bit irreerent and sometimes throws in a word or two, but I love her bagels). I'm also following another girl that I'm learning a lot from. I think it's called earlyriser. This recipe is super yummy and easy enough. I just use jarred minced garlic, olive oil, salt, on a piece of foil in the toaster oven for about 15-20 minutes.
I love to use these bagels for sandwiches. I only make them 140g. in weight so they're a bit smaller.
Bagel Dough
- 332g active sourdough starter
- 464 g water
-1112g bread flour
- 55.5g raw cane sugar
- 55.5g pure maple syrup
- 22g salt
- 10g Italian seasoning
- 66g roasted garlic
Roasted Garlic (make first + cool completely)
- 66g garlic (about 3 whole heads)
- Olive oil (enough to lightly coat)
- Pinch of salt
Bagel Method
1. Combine starter, water, maple syrup, sugar, and salt in your mixer bowl.
2. Add floir and mix on low until shaggy.
3. Add in your roasted garlic and Italian seasoning, then mix until smooth and elastic (about 10 minutes)
4. Rest 1 hour, then shape into a tight ball.
5. Cover and let bulk ferment until doubled (about 4-6 hours at room temp. or overnight if your house sits around (70 degrees)
Shape and Bake
1. Divide into 12 pieces (about 170g each) and shape into balls.
2. Cover and let rest 20 minutes
3. Poke a hole through each center and stretch into bagels
4. Place onto squares of parchment and place in a covered container for their final rise until puffy and jiggly.
5. Boil each bagel 30 sec. per side in water with 50 g. honey.
6. Bake at 425 degrees for 15-18 minutes until golden and glossy.
7. Cool at least 1 hour before slicing for that perfect chewy texture.
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