With having sourdough starter I am always willing to try a new recipe. I have been reviewing sourdough bagel recipes over the past few weeks. Some recipes require more prep time including an overnight rise in the fridge. A long rise in the fridge helps with the fermenting process to give the sourdough its classic flavour.
I decided to make this recipe from baked-theblog who call these bagels a New York style bagel (New York style sourdough bagels). I made mine more of a Montreal style bagel which includes a smaller bagel, larger hole and you use honey or sugar in the boiling water to poach the bagels. There are many debates that go on about which bagel is better.
There are a few things that make bagels different from rolls or buns:
- They are poached before baking which gives them the chewiness and a soft crust. You don't want a bagel to have a crusty texture like a typical sourdough bread.
- They also don't rise as much as other breads.
- Part of the joy of eating the bagel are the seeds coated on the bagel.
- Lastly, they are more dense.
If you plan to make this recipe, you need to factor in the time for all of the steps. From the time I put the ingredients into the mix master to knead the dough to putting in the first tray of bagels to bake, it took over 25 hours. The recipe advises that it makes eight to ten bagels, I made 15 of them. I used three kinds of seeds to coat the bagels - poppy seed, black sesame seed and everything bagel. If you don't have a large fridge or a second fridge it may be difficult to make these bagels as the trays are kept in the fridge for a minimum of 12 hours. I had these bagels in the fridge for 20 hours.
They are a delicious bagel and I will be making them again, but not a weekly basis!
Here are some photos to show some of the steps.
Bagel dough is divided up into 15 and resting.
Poaching the bagels in boiling water with baking soda and sugar.
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