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Sourdough bagels

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Fresh bagels on the cooling rack!

Created in this Craftsy class

Artisan Bread Making taught by Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Other projects made as part of this class:

Food & Cooking
Sourdough Boules
View all class projects »

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Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
HeirloomImprint on craftsy.com

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

HeirloomImprint on craftsy.com

What are you most proud of? There were BETTER than the fresh bagels at our local bagel shop (which are actually pretty good)! Wow!

HeirloomImprint on craftsy.com

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.

HeirloomImprint on craftsy.com

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!

08/11/2013 Flag

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.

08/11/2013 Flag

They look very nice!

07/13/2014 Flag

Thanks, Vicky. The bagels were pretty darn good - the garlic was a little clumpy - something to work on for next time :)

07/13/2014 Flag