Seriously Soft & Chewy Sourdough Bagels | 原味Q弹天然酵种贝果 | Yudane
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- Опубліковано 4 бер 2022
- Never thought I’d obsessed with bagels until I came up with this Seriously Soft Sourdough Bagels! Whilst most bagels are often too chewy and tough for my liking, these bagels has a cushiony-soft interior with not-too-chewy texture and chasing thin-crispy crust. With the special ingredient, water roux (yudane) for this recipe, It helps to lock the moisture and yield longer shelf life too. I hope you try it out!
Boil the bagels for 20-30 SECONDS
(NOT MINUTE, TYPO MISTAKE IN VIDEO)
Water Roux (Yudane)
40g Bread Flour
40g Hot water
Main Dough
180g Bread Flour
20g All Purpose Flour
15g Sugar
4g Salt
140g Active Sourdough Starter (100% hydration)
65-70g Cold Water
Boiling Water
1000ml Water
50g Sugar
1 tsp Baking soda (optional)
NOTE:
⚠️ Bake at 200C @ 15-20 mins
⚠️ Water roux (yudane) may prepare in advance (overnight)
⚠️ Turn on [CC] for subtitle!
Instagram: @sour.lotti
/ sour.lotti
Wholewheat Bagel Version: pCa7GTzqpd...
How to strengthen your starter guide: bit.ly/3udzzsU
How to read the dough, not the clock: bit.ly/3vfNv6N
Music by
LOFI GIRL - LAZY SUNDAY: / lazysunday - Навчання та стиль
Hi all, there is a TYPO MISTAKE IN VIDEO. Kindly boil the bagels for *20-30 SECONDS* NOT MINUTE. I have mentioned it in the description box above, please read it carefully before commenting
This is like my go to bagel recipe. Utterly soft, chewy and crispy at the same time. Made it almost every week. Thank you for the awesome recipe.
Im so glad to hear that. Its my fav too!
Made these babies today. Came out really good! Softy, chewy and seriously DELICIOUS 😋! Thanks Abby for this amazing recipe!❤️
So glad!
Your recipes are always the best🌹appreciated
Always love your video, clear and comprehensive 👍. Look forward to bagel recipes with additions like fruits 😁
Just made these and they were seriously squishy and soft. Just the perfect recipe I have been looking for for years now. Thank you!
Glad you like them!
They look amazing.....I will try your recipe next time.......
Thank you!!🤗🤗
Hello, tried your recipe.
I liked the results.
Very tasty.
Loved the texture too.
Thank you.
They look amazing! Wanting to make it tomorrow!😋
You take bagel-beauty to a new level! 😍
I been making sourdough bagels for sometime. This is the best recipe. 👍👍👍 Thank you for sharing such a wonderful recipe.
I'm so glad that you loved it. Please make more!
I have tried out yeast and sourdough bagel recipes before and honestly yours is the best I have made, crispy and stays fluffy. I did all the steps the night before and cold retarded in the fridge overnight. The next day I bathed them and baked within 30 mins, it was pure joy to have such fresh bagels for morning breakfast. Thank you so much for sharing.
I also tried out your sourdough Cloud toast recipe. It also worked for me very well.
happy to hear that! thanks for trying xx
Thanks for the recipe. I am new into sourdough baking. Your videos are extremely helpful!
Happy to hear that! Hope u try it
Your bagel are pretty and look delicious
Hi Abby, nice to see you again😋 is been a long while since your last video. Missing your amazing recipes. This one looks great 👍 I will definitely give it a try 😀 thanks for sharing.
You're too sweet my love. At the mean time you can check out my Ig page @sour.lotti for other recipes and updates too. Appreciate it lots. Have a lovely day Liz!
Hello Chef Abby, very nice, I will try to bake it. Thank you so much for your teaching.
Thank you Shirley, do tag me in ig @sour.lotti 💛
@@SourlottibyAbby
Yes. I did already. Chef Abby you did a good job. Very nice! Thank you so much for your teaching.
Thank you so much for your sharing. I follow your recipe and repeat many times. So good, so delicious even kept few days in freezer. I didn't buy gift nowadays, bring bagels while visiting friends 😂😅
My pleasure 😊
I ll try it out, with salade and tomatos is delicious
Yums!
thanks for sharing! I've made it several times and it's so yummy! may I know the purpose of adding baking soda to the water when boiling the bagels?
Thank you for your amazing recipe
Thanks for sharing, I get wrinkle on surface on the next day after bake. Any recommendation?
I follow your manual, it is very good when just took out from the oven. But it cooled down, the size will become smaller. What’s the question?
These bagels look beautiful!! I'm relatively new to sourdough baking and wondering if the final proof can be done in the refridgerator overnight instead of the 3-3.5 hours out? I'd then let them sit out for 30-60 minutes to get to room temp before boiling. Thank you so much
Hi, transferring the dough into refrigerator will not allow the dough to proof much. It will undergoes slow fermentation and halt at a certain point. It will still need to continue proofing to double. However, feel free to experiment it and as long as the dough has proofed to 1.5-2x size and able to float in the water. Then it should be ready to boil and bake.
Thanks for share the recipe. Are you using the “bamboo” kneading board? It looks good. May I know where to buy it?
Its from Ikea!
Made this today but because I have no stand mixer, I mixed with a Danish whisk. The outcome is nice, just that there's no crispy crust.. Not sure if it's related.
Hi, Abby. Thanks for the recipe. Shall absolutely give it a go tomorrow. I am wondering if you tried to make bagels with whole wheat flour? I mean not 100% whole wheat, but for example 1/3. Hope to hear from you soon.
Yes of course you can! Please check out this post, you may find it helpful instagram.com/p/Ca7GTzqpdXc/?
Can I confirm boiling time is 20-30 min per sides? Or 20-30sec?
Would like to know if i can replace sourdough with instant yeast instead?
Hi, is your 140g levain equal to 70g bread flour and 70g water? I’d love to try your recipe but i do not have the levain😢 So i will try by using instant yeast
Now that's the kind of bagel I've been wanting to make. I've tried other sourdough bagel recipes but they are too dense inside. Using a combination of all purpose flour and bread flour plus not cold proofing the shaped bagels may cause the bagels to have a more open crumb/
May I know how to replace instant yeast from the sourdough starter of this bagel recipe ?
Hi Abby, great recipe! Would like to ask if you have tips to store the baked bagel?
i freeze them. then thaw and reheat before consume
Thanks Abby! Is it possible to swap the sourdough starter with yeast?
Hi Abby, the bagels you’ve made are amazing, I am sure will try your recipe and thanks for sharing us your videos. May I ask why we have to boil the dough for 30 seconds before baking？ What will happen or what difference will have if we skip the step of boiling the dough？ Thank you 🥰
Hi! The reason we boil the bagels first is so that the outside crust sets before it goes in the oven. We generally let the dough boil for 30 to 60 seconds on each side, but the longer you let it boil, the thicker and chewier the crust. The amount of time the bagel is boiling also affects its interior texture. Hence why bagels has a unique chewy texture that we love! If you skipped it, I'm afraid its just regular buns.
@@SourlottibyAbby I got it, thanks for your explanation and awesome recipes, love all your recipes 🥰🥰🥰
Boiling d bagel , I stayed 20-30 minutes each side .. is 20-30 seconds or minutes ? Pls advise. Thanks 🙏🏻
想請問為什麼這個做法不需要進行第一次發酵～？還是初期的鬆弛時間就算是發酵了？
Hi Abby, Thanks for your sharing , and I LOVE bagels ! Just a small question i would like to ask , any impact if i don‘t add the 15g sugar with the dough?
Hi Carrie, you may omit the sugar. It will taste more on savoury side.
@@SourlottibyAbby Thank you so much for your reply Abby. Well noted , and I will try both way to make it 😄
can we use discard for this recipe??
great video btw :))
If your discards are fresh, feel free to try it
谢谢你的视频分享... 等不及要做来吃了. 想要知道如果当天要用water roux 是否要放進fridge 里等待完全冷却后才能使用呢？希望能盡快听到你的回复. 谢谢你🙏
对的，建议完全冷却后再用避免面团温度容易上温。冷比较容易操作
What brand bread flour do you use?
Bake with fan or without fan?
Thanks for your recipe.May I ask,if I can't bake in the day .May I bake in the next day.?
Yes, you may put in the fridge once its mixed then shape n proof next day
Seen the same exact recipe from cookpad by marumo but this looks better
Great video, thank you! 😍 Since you let the dough rest twice at room temperature, may I ask what that temperature usually is approximately?
My room temperature is approx. 28C :)Any between 27-30C is fine.
請問這貝果放到隔天吃會乾乾硬硬的嗎？
Hi, Abby 你好， 你的这个食谱试过做很多次了 我的小孩很喜欢。😊
想问如果我没准备到yudane的话 可以直接把分量加进食谱里吗?就是40g的面粉和40g的水直接加入食谱里对吗?谢谢妳🙏
你好, 可以没问题的哦～
@@SourlottibyAbby 谢谢妳💚
Hi Abby! Is it possible to boil the bagels first then bake it with toppings the next morning?
No I wouldn't recommend it. The surface will becomes wrinkly or hardened. Best to only boil it when you want to bake it
@@SourlottibyAbby Thank you! will try out the recipe
Hi Abby May I confirm the actual boiling time of each side of the bagel is 20-30mins ? Not 20-30 secs ? Your reply would be greatly appreciated.. thanks
Stated clearly in the description box above. Its a typo mistake ya, seconds :)
Oh so sorry I’ve missed that .. thank u for still taking the time to reply Abby
Thanks. Enjoyed watching your video tutorial.
Thank you for sharing with us.
Can I cool the flour roux same day after cooling in refrigerator?
Can I cool it on counter and use it same day?
Thank you.
Yes you can use same day after cooling
@@SourlottibyAbby Thank you. I will try your recipe.
請問沒放湯種的貝果跟有放湯種的貝果有什麼分別？謝謝
Hi, can I keep the shaped bagel dough in the fridge overnight? If yes, should I decrease the final fermentation from 3.5hours to ? hour ?
Yes you may. The proofing time may vary to the room temperature and strength of your starter. You may allow to proof it to almost double, then fridge it overnight. Next morning, remove from the fridge and boil as usual.
Can I proof dough more the 5 hrs?
can i prepare yudane in the morning then dough night n chill to bake the next morning?
Yes absolutely
@@SourlottibyAbby do i need to divided n shaping dough before chill?
How u count yudane ??
Hi how do I double the recipe without overproofing the 2nd batch while cooking the first? Thank you!
Divide into two separate batches, and chill one batch in the fridge while working with the other ;)
@@SourlottibyAbby thank you! Can’t wait to try, thanks for sharing your recipe! 💕
May I know the bagel soak in the boiling water for 30 sec or 30 min ?? I saw many recipe just 40 sec
Stated in disclaimer, its my mistakes in typo. Its 30seconds.
@@SourlottibyAbby definitely will try your recipe 😍😍
Boil for 20-30 seconds
Not 20-30 mins yall
Thanks for helping me to clarify it
I JUST BOILED THEM FOR 30 minutes each side…… they look disgusting 🤣🤣🤣🤣🤣🤣🤣
hello,did you make the active sourdough starter?
or did you make your own sourdough?thank u for sharing🙏
Hi Chrystaleen, I do not understand what is your question here. Anyway, yes I cultivate my sourdough starter from scratch and I use it for all my sourdough bread recipe. An active sourdough starter is liquid levain/ starter that has been well-fed with flourand water, and use at peak. If you do not have a sourdough starter, please check out how to make one on my page. I have shared it earlier.
thank you so much🙏
When I make your recipe , my bagels look perfect and my daughter adores them. Only thing is that the outside is very hard. Why?
Reduce boiling time helps to achieve thinner skin
Yes! I ve tried it. You are right! I m making them all the time! Perfect recipe!
น่าจะพิมผิดนะงับ ตอนต้มกะ เบรดกิ้งโซดา 20-30 sec.
does anyone know why I made is so chewy，what happen during I making them😅
Hi , no first prof ?
Hi Abby last proof estimate how long?
I have stated clearly in the video. Please watch til the end!
ok ok. I watched again. The subtitle covered the last proof wording. No wonder I watch a few times also din get it 🤭
Total failure. The dough was extremely sticky and stretchy when I took it out of the mixer. Kneaded for 20 mins. what went wrong? very frustrated.
First, check on the types of flour you are using. Is the flour capable of the hydration? However the hydration for this recipe is considered quite low hence the dough supposed to be stiff. If the dough is sticky and stretchy, it could due to overmixing or overheating it. Hence it is recommended to always use cold water during mixing.
How about no sourdough?
I think you should correct the typos problem “ boiling 20-30mins each sides “ .
Boiling for 20-30minutes is far too long I believe you meant seconds rather than minutes
Check my description box above
Hi can I know what is the purpose of using sugar and baking soda to boil them . And also what is the reason for using all purpose flour instead of using bread flour only ?