300g of sourdough starter My daughter and I baked these this morning and each one one warm from the oven. I’ve now made it with both syrup and powder; the syrup makes the bagels a touch sweeter but both work well. hello i made these following the exact measurements and they turned out perfect! Thinking maybe there is a better way. When I went to take them out the center had fallen. The recipe calls for 1 1/4 cups. Were they under proofed? So happy you enjoyed them! Floated after just 2.5 hours. I kept slapping more water into it and am still not convinced that the dough is good. The purpose of sugar is to add a bit of sweetness and encourage browning in the oven.
Would you rather ask a friend for some, or do you want to buy a starter online? If I want to halve the recipe do I also halve the live yeast? The dough was so tough my mixer was unable to proceed with the mixing leaving me to attempt knead the rest by hand. I made them last week and they turned out MOSTLY great. It still required a few more tablespoons of water during hand kneading. Mine are currently proofing (from the old version of the recipe) – fingers crossed! BAKED is a collaborative, creative project by some of your favourite Canadian bloggers. collaborative Canadian cooking blog Baked, new deals for Prime members at Whole Foods, Food Gifts for New Moms: a Q + A with Amanda Waddell, What 5 New Sourdough Bread Bakers Would Tell You | Go Eat Your Bread With Joy, Feeding a Sourdough Starter Grapes: an Experiment | Go Eat Your Bread With Joy, Feeding a Sourdough Starter without Having to Discard: a Method | Go Eat Your Bread With Joy. these bagels were such a pleasant surprise. I live in a cooler climate (currently 3 degrees Celsius outside/our heat is set to 19.5 degrees C indoors). 4.
My dough is basically impossible to turn into balls. In life, there are some things you have to compromise on. I do boil them for a little longer than the recipe suggests, about a minute each side, because we like them very chewy. The recipe says to put them directly into the boiling water from the frig. I made them 3 times — the first (in the heat and humidity of summer) were perfect.
That simple blend of flour and water can birth some of the best breads of your life. We haven’t done it this way, but I don’t see why it wouldn’t work?? I’ve not baked bagels before. The mixer did fine and the dough seems to have a nice consistency.
We hope you love them! Anyways, so fun! I’m going to start a new batch tomorrow and the biggest thing I want to improve on is getting the bagel off the parchment paper without sticking after baking. This recipe will be updated soon.