Created by: HeirloomImprint
Project

Sourdough bagels

Share a little about the ingredients and techniques used to create this dish/item. Bread flour, water, salt, yeast, sugar, diastatic malt, vital gluten, sourdough starter, garlic, sesame seeds What are you most proud of? There were BETTER than the fresh bagels at our local bagel shop (which are actually pretty good)! Wow! What advice would you give someone starting this project? Patience! The started needs to ferment overnight and you don't want to rush the timing. All in all, this took 17 hours of elapsed time, so you need to plan ahead.

You Can Make This

HeirloomImprint made Sourdough bagels with:

Artisan Bread Making

Online Class

Artisan Bread Making

with Peter Reinhart

  • Bread flour
  • water
  • salt

Project Description

Share a little about the ingredients and techniques used to create this dish/item. Bread flour, water, salt, yeast, sugar, diastatic malt, vital gluten, sourdough starter, garlic, sesame seeds What are you most proud of? There were BETTER than the fresh bagels at our local bagel shop (which are actually pretty good)! Wow! What advice would you give someone starting this project? Patience! The started needs to ferment overnight and you don't want to rush the timing. All in all, this took 17 hours of elapsed time, so you need to plan ahead.

Q&A with HeirloomImprint

Lisamariet asked:
What was your formula?? I want to make these! With cheese on top... and some chilli in them... I had chili bagels once... it is nice!
HeirloomImprint answered:
Hi, LisaMarie. I got this from the French Culinary Institute's Bread book (http://www.amazon.com/Fundamental-Techniques-Classic-Bread-Baking/dp/158479934X). My mistake is U used diastatic malt (powder) instead of malt syrup and I added too much gluten powder to compensate for my lack of high-gluten flour. They were good, but I'm still tweaking on this one, so I don't have a 'great' formula to post yet.

Skill Level

Intermediate

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