Sourdough Bagel Recipe: Straight Off The Blog
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- Опубліковано 8 вер 2024
- Y’all gettin down on sourdough bagels? There’s a recipe on my blog and book, but here’s another quick sourdough bagel recipe for y’all to rock with:
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LEVAIN BUILD (mix together and leave at room temp for 4 hours or until doubled)
50g mature starter
150g bread flour
50g whole wheat
150g water
SOURDOUGH BAGEL RECIPE:
450g bread flour
50g whole wheat flour
200g levain
30g honey
15g sugar
250g water
10g salt
1. Combine all ingredients into a bowl or stand mixer and knead until it’s smooth. By hand about 10 minutes, with the mixer about 5 on medium speed.
2. Let ferment first 2-3 hours at room temperature
3. Divide into 140g pieces and form a small log with them. Let rest covered with a moist towel for 20 minutes
4. Roll out and shape
5. Put on sheet tray covered with plastic wrap and let ferment in the fridge for 48 hours.
6. Boil water with malt and a pinch if baking soda. Honey works too.
7. Preheat oven to 450. Boil bagels for 1 minute, cover with seeds and bake for 15 minutes or until you get the color you want!
I finished baking these today. They were super! I put the whole dough in the fridge instead of shaping it into bagels first because I didn't have space for a big tray. Then I didn't have time to continue with the recipe after the 48 hour rest. So the dough ended up staying in the fridge for about 60 hours. I let it come back to room temperature before carrying on with the rest of the steps. I had a bit of difficulty shaping the bagels but got the hang of it after making two or three. The bagels were scrumptious eaten with cream cheese and smoked salmon. Thank you very much for the recipe.
This is the best bagel recipe I’ve ever tried. This sourdough recipe worked PERFECTLY! I’m never making instant yeast bagels again.
They are super soft yet still retain the chewiness you want from a bagel. Thank you!
After listening to Recipe Club it's great to see you in action. Dave wasn't kidding when he was hyping you up!
Dave knows his stuff! Thanks for tuning in :)
This is the recipe I've been looking for. Tried a couple of other sourdough bagel recipes with "meh" results. This is the real deal. They come out perfect every time.
Damn they look great chef nice one!
Thank you my good friend!
Thanks much for the great class on SD bagels. Made them this weekend turned out great. Will do again and again.
Oh man, the bagel recipe in your book is one of my most often baked. It’s primo man!
I'm so glad you bake it often!
What book???
I've made your recipe twice now. SO GOOD!!!!!!!!!
Wow Brian! Great video!
Thank you!
I tried your recipe and they just came out of the oven ,they look gorgeous and we tasted them they were soft and chewy and we loved 🥰 it thank you 🙏
I'm so excited to try these! Thank you for this video. I've been baking sourdough for a few years, but since I got your book, your recipes have become my go-tos!
The best I ever made . The two day fermentation decidedly made all the difference.
Yes fam! Keepin it up w the UA-cam train,. Big ups 💪💗
Wooow top top magnifique bonne recette 😍😍
Looks great!
When you divide and roll into logs you say to rest under wet paper towels, but don’t way for how long.
These look awesome! what brand stand mixer did you use?
It’s a Wolf mixer!
Where did the original bagel recipe go? I like being able to make 16 or so at a time! The ingredients on that one were different as well, no sugar and I believe also included AP flour
Quick question, you add sugar on this
Video but on the blog recipe there is no sugar (or I somehow missed it) listed. Will they come out Ok without it? I am doing the first bulk fermentation but I followed the blog recipe so only did 30 G of the honey, no sugar. Fingers crossed lol.
I caught the sugar addition when looking at the video after reading the blog. How did it turn out without sugar?
They were perfect!
They were perfect!
They were perfect!
🔥🔥🔥🙏🏽
Reasons why the bagels came out dense? Do you need to bring them to room temperature after being in the fridge for 48 hours, before boiling? Despite being dense they are still delicious!
can i make this without a stand mixer?
What is the shortest amount of time I can leave the bagels in the fridge?
Discard levain or fully fed?
Fully fed! I've updated the description with a levain build for you.
Is the levain 100% hydration?
It's a little bit less hydrated. I've updated the description with a levain build.
Why not say how much malt and honey and soda?
He says a little bit, just eyeball it it doesn't have to be perfect
They never floated. Tried the recipe twice. Second time I even let some sit around longer after they came out of feige to see whether a little extra rose would help but they still didn’t float. Starter was super active. How can I fix this?
Mine didn’t float either baked it anyways and they still turned out great
How much malt do you put into the water for boiling?
I usually just eyeball it. Enough to get the water a light brown color. I've never weighed it.
As if you were saying levain like your VAN, le-VAN. That’s the real prononciation.