Crispy Mocha Bagels 🅡🅔🅒🅘🅟🅔 Main Dough : (Makes 8) 500g Flour 100g Starter 175g Water 75g Expresso / Instant Coffee 1 Tsp Dark Cocoa Powder 15g Sugar 15g Oil Coffee Crust : 75g Butter (softened) 75g Sugar 20g Expresso/ Instant Coffee 1 Egg (beaten) 85g Flour 1 Tsp Dark Cocoa Powder The consistency should be creamy and not runny. Add more flour to thicken if necessary 🅜🅔🅣🅗🅞🅓 ➡️ Combine everything (hold the oil) and knead the dough until it comes together nicely ➡️ Add oil and continue kneading the dough until it becomes smooth (no need for window pane). ➡️ Proof until (almost) double. ➡️ Degas and divide into 8 portions, roll them into tight balls. Rest for 15min. ➡️ Shape into bagels as shown in the video. ➡️ Proof until double. ➡️ Put a pot of water to boil. Add a tbsp of sugar or honey if desired. Boil for 10-20 sec each side and longer if you prefer more chewy. ➡️ Drain the bagels and place them on a non-stick baking paper. ➡️ Pipe the coffee cream in a spiral pattern on top of the bagels ➡️ Bake at 200C for 20min. Tip : Allow the bagels to cool down for 10 min so that the crust will crisp up! Enjoy!
When you say proof to almost double about what’s the time frame of that? I’m new to sourdough anything and notice a lot of recipes call for really long rise times compared to commercial yeast versions
That’s why sourdough bread is so flavourful due to the long fermentation time to allow the dough to rest and develop the richness and depth in taste 😋😋
Crispy Mocha Bagels
🅡🅔🅒🅘🅟🅔
Main Dough :
(Makes 8)
500g Flour
100g Starter
175g Water
75g Expresso / Instant Coffee
1 Tsp Dark Cocoa Powder
15g Sugar
15g Oil
Coffee Crust :
75g Butter (softened)
75g Sugar
20g Expresso/ Instant Coffee
1 Egg (beaten)
85g Flour
1 Tsp Dark Cocoa Powder
The consistency should be creamy and not runny. Add more flour to thicken if necessary
🅜🅔🅣🅗🅞🅓
➡️ Combine everything (hold the oil) and knead the dough until it comes together nicely
➡️ Add oil and continue kneading the dough until it becomes smooth (no need for window pane).
➡️ Proof until (almost) double.
➡️ Degas and divide into 8 portions, roll them into tight balls.
Rest for 15min.
➡️ Shape into bagels as shown in the video.
➡️ Proof until double.
➡️ Put a pot of water to boil.
Add a tbsp of sugar or honey if desired.
Boil for 10-20 sec each side and longer if you prefer more chewy.
➡️ Drain the bagels and place them on a non-stick baking paper.
➡️ Pipe the coffee cream in a spiral pattern on top of the bagels
➡️ Bake at 200C for 20min.
Tip : Allow the bagels to cool down for 10 min so that the crust will crisp up!
Enjoy!
❤🎉🏡Yammy 🥯
When you say proof to almost double about what’s the time frame of that? I’m new to sourdough anything and notice a lot of recipes call for really long rise times compared to commercial yeast versions
That’s why sourdough bread is so flavourful due to the long fermentation time to allow the dough to rest and develop the richness and depth in taste 😋😋
The time taken to double depends on proofing temp. At 28C it takes me 2-3h for each round of proofing. Hope that helps!
@@shebakesourdough that does! Thank you