Sourdough Bagels
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- Опубліковано 12 чер 2024
- My bagels are a cross between New York and Montreal. Enjoy!
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I just had great success with your Overnight Foccacia recipe! I can't wait to try this one and more!
Molly Bruno nice!! These will be no problem for you!
Me too I’m baking n eating there r so good n light tasting
just made these in my conventional oven and they turned out AAAAAAAAmazing! Thanks for sharing this!!! I've tried a bunch before and have gotten dense blocks lol
🥳🥳🥳
These just got out of the oven and I already dug into one! I didn't do an egg wash and I didn't know what baked baking soda meant so I just put in extra baking soda and they turned out well. Not as puffy and airy, but soft and chewy. I baked it on a stone in the oven at 475 for 12 minutes and the bottoms have a tasty crunch and the tops are browned nicely. They taste more like a soft pretzel than a bagel, but I love soft pretzels so no complaints. Very easy to follow, thanks for another great recipe Mike!
They can be quite pretzel-y , specifically if you use a lot of baking soda. I’m glad you’re enjoying them!
Great video. Superb instructions...I'm going to have to have a go at these!
These turned out great. The family was getting tired of Sourdough loaves and these were soft and chewy with great flavor. I did some sesame, some poppyseed, some plain and some blueberry. Next time I'll skip the blueberry as they turned out a little raw.
Nice!! Yeah mixing in anything with excess water like fresh fruit is tough. Try raisins next time!
Hey Mike, is there an alternative to the egg wash? I’m a vegan but would love to try this. Thanks so much.
Georgia Wall yeah vegan alt is a mild flavor oil, coconut milk/oil/butter or just leave it off!
Hi thanks for the recipe! Can these be frozen after being baked and cooled down?
Zunairah I’ve never had any left over to freeze. But try it 😂 you could also try freezing the dough instead of fridge time
Wow! I need that container. My dough NEVER looked like a ball as it was so wet. I’m thinking my yeast was not very active.
The best! Link to the exact ones on my Instagram story highlights. Look for “product links”
questions, i usually make a "sponge" before making my bagels and then after it ferments or bubbles up usually after 2-3 hours then i add that to the dough mixture, now would that be considered sour dough? Or does the sour dough starter and my sponge (which I make with yeast water and flour) are very different from one another ?
pixiecozmica similar except sourdough will also have lactic acid bacteria where your sponge will just be yeast. If doing a sponge try 36g flour 36g water and 8g yeast and then follow the rest of the recipe
thanks for sharing one question, what hydration is the sourdough, for me it looks 50 % but it would help if you can tell me, again thanks for sharing
Sourdough is fed at 100% hydration
I've made these for my family a dozen times already since it came out. Thank you so much for this.
I also noticed that each bagel requires 1600mg of salt per bagel. Any way to reduce that? Will it effect the proof?
Don’t go too low or it will effect it. Salt has an effect on the gluten. In its absence it tends to be stickier. I’m sure you could drop it if you are concerned
@@rosehillsourdough ok! Sounds good I'll experiment and report back. Thank you!
Hi mike I did ur bagel recipe. It’s so good n light tasting. Do u have any idea how many calories ur bagels have. Can u let me know thanks
No idea 😂😂😂 ballpark 200 per bagel?
Rosehill Sourdough I worked in the baker for over4 year it’s about 400 n up
Rosehill Sourdough hi mike I gave ur recipe bagels to my friend n she noticed that after 8 mins u turn them. N she said it’s like when u bake a cake u don’t open the oven it makes the cake go flat. Still the bagels taste good it did go flat
how much water do you use when pre-cooking the bagels with the bake baking soda
????
It’s a 6 or 8 qt pasta pot. A big pot is best. Pasta pot or big enameled dutch oven works great
Hi what is back backing soda. N I tried calling getting ur receipt n I couldn’t find it
Recipe is in the ebook
Can you describe the difference in baking in a pizza oven over 500f vs a home oven that can’t get as hot ?
I find the hotter temp gives a better “oven spring” and I enjoy the flavors from the wood smoke
My dough was super sticky during the final shape... any suggestions?
Jacqueline Sutton is using AP flour, less water. It may also have been overprooved if it didn’t go away with extra flour dusting
My bagels sinked right to the bottom right away when I put them into the boiling water. Do I still do 2 min total or 1 min total is fine since it sinked?
If they sunk, and stayed down, they are probably under-proofed. Remember the for next time and proof longer
Hi u don’t have to use egg wash on top so ur seeds stick when I remove from the water the seeds stick easier. I like ur recipe because there is no sugar added
Yep no sugar added! And no need for the egg wash for sticking toppings per se but it adds some nice color and shine. But absolutely feel free to skip or swap with a honey wash
How many hours is a overnight rest?
At least 8 but these can stay in the fridge for 2 days or so
Hi u didn’t mention how much starter u put can u plsssssdss let me know thanks
80g I think it says
Rosehill Sourdough thanks so much
my dough is sticky and i cannot make it as beautiful as yours
Oh no! Couple things may be happening here. If you’re using AP flour it could be too much water in your dough. Second it may be that your dough is under-proofed. There is a tiny chance that it is overproofed but I doubt it. Try a little longer proof outside the fridge next time. Both before and after the fridge step
Hi what is bake baking soda.
Just bake some baking soda on a baking tray. I can’t remember the time and temp, it’s in the ebook. It makes the baking soda more basic.
Rosehill Sourdough thanks
Thanks
Tried this and mine turned out under-baked in the middle, and stuck to my tray (don’t have a pizza stone).I tried to compensate by baking them an extra 5 minutes-they ended up tasting pretzel like. Some didn’t rise very much either, I’m thinking it needs more stretch and folds for development, not sure though. Any ideas?
Reneegade could be a few things. Next time try some warmer water in the dough and also after you ball and after you shape, let them rest for extra time and under a warm wet towel. If you pat the bottoms dry before baking you can prevent sticking
Rosehill Sourdough Thank you so much! I will try this. When I rolled the dough into balls they did not keep their shape as much as I expected. Could it have been underdeveloped or have had too much hydration?
Reneegade if you’re using all purpose flour yes it could have been too much water. I’d start with a longer bulk fermentation and then more rest after balling and shaping
I use wholemeal bread flour and found that the dough was a lot wetter than pictured - also if you're like me and a bit clumsy : put the bagels to rest on a baking sheet before boiling, I had a few of them stick to my work surface
Under baked middle here too - I might lower temp to 210c next but lovely flavour!!
No sugar in the dough?
Joe Boka nope! I’m not a huge fan of refined sugar and if a batter or dough needs some sweetness I try to use maple syrup. You don’t miss the sugar and the sourdough doesn’t need it to get going.
Rosehill Sourdough the bagels I ate in New York had some salty-sweet taste. That is what I’d like to get when making it. I’ll try some honey I think
B
You should have instructed to bake on a pizza board, LINED with parchment paper! The Bagels stick and have to be scraped off !!!!! Made for an unnecessarily difficult last step!
If they stuck, your pizza stone wasn’t hot enough or the bottoms of the bagel were too wet