To shape your Bagels, roll the dough into a cylinder of about 8 to 10 inches long without tapering the ends. One is to role the dough into a rope, form a circle, and pinch the ends together. Shape each piece into a ball. Bring a large pot of water to a boil. Then knead the dough with your hands until well mixed, about 5 minutes. Sourdough Discard Recipes ... To shape the bagels: Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 2 inches in diameter (the entire bagel will be about 3" across). Either roll the wet bagels in your topping to cover the top and sides completely or just sprinkle your favorite toppings over the wet doughy top. Ideal size for bagels is 90-110g grams. By now the dough should be lively, elastic and airy. While you wait, line a baking sheet with parchment paper. Line a sheet pan with parchment paper. Once divided smoosh dough into flat disk, roll into a log and roll log until 8-10 inches long. There are lots of resources for starting one, but I think the easiest is outlined in the book, Artisan Sourdough Made Simple, by Emilie Raffa. Wrap the log around your three middle fingers with the ends overlapping by 2" on the inside of your hand. They have the mild tang and chewy texture that can only come from old-world bread-making methods. Proofing: Allow to dough to rise until you see a 30% to 50% increase in volume. Connect with us. You can now cover the bagels with either a damp (not wet) cloth or cling film.Leave them somewhere warm to prove … Toppings: While the bagels are warm and wet from their par-boil top them with your favorite bagel toppings. Prepare Starter: Mix 110 grams of water, 110 grams of flour and a small amount of starter in a jar. Here is a simple and easy recipe to get you started with bagels. First, you will need a 100 percent hydration sourdough starter. Make 8 balls, cover with plastic wrap and let rest on the counter for about 20 minutes. Receive Recipes & Special Offers. The sourdough starter you need for this recipe is composed of equal parts flour and water by weight. How to make the spelt sourdough bagels. Moreira: The bagels should look doubled in size from when they were first shaped. Don’t just bring the tips together. At first I was a fan of the rope method, but now I’m pinch-a-hole-in-the-center fan. Flatten the ball of dough into a disc and use your fingertips to roll into a log about 8-inches long. Bring a pot of water to the boil. To shape the bagels, simply cut a hole in the middle of the bagels with your thumb. Shape the bagels: Wrap each roll around your fingers, overlapping the ends right under … Bake for 18-22 minutes until golden brown. Don’t just bring the tips together. Four: Divide and Shape the Bagels. Place your hand inside the middle of the … Lightly grease the parchment with spray oil. Kye is here to show you not one but two ways to shape bagels like a pro. Separate the dough into twelve equal parts of about four and a half ounces each. To shape the dough, take a piece of dough and start working it in your hands to make a ball. Cover the bowl and after 60 minutes the dough should be ready to shape the bagels. Shape each piece of the dough into a ball, and then roll it out like a sausage. There are two theories about how to shape the bagels. And the process of making sourdough bagels is relatively simple. I have kept mine alive for about 12 years now! And with so few ingredients, each one matters. Rest for another 30 minutes. Once you have your starter all bubbly, mix the dough before going to bed the night before you want to serve the bagels. Divide the dough into 8 equal pieces, then shape each piece into a ball. Shape the rest of the dough balls into vaguely bagel shaped and then pop them on to the covered baking tray. Boil as many as fit into your pan at a time. Knead until combined. Then add the rest if necessary, erring on the side of less. Sourdough Discard Recipes ... How to Shape Bagels. Allow to drip dry and return to baking sheet, sprinkle with any desired toppings. Allow me to summarize the process. Be sure to grease the parchment. Bagels are believed to be a distant cousin of pretzels, which came from Germany to Poland with immigrant bakers in the 1300’s. View our privacy policy. Time: Mix: 10 minutes; Rest: 10 minutes; Divide/shape: 20 minutes; Refrigerate: 8 – 12 hours; Boil: 20 minutes (includes heating the water) Bake: 20 minutes; Desired dough temperature: 78F. Get the bagel recipe. Bulk Fermentation: Allow the dough to complete a rise in the mixing bowl on the counter for 2-4 hours or in the fridge for 8-12 hours. Stir with a spoon to combine. It’s especially easy if you have experience working with sourdough. Stretch and fold the dough. Roll gently, palm down, until the ends are joined together. Add the … Generally, the longer and cooler the fermentation, the more the dough will develop that characteristic acidity. Place the bagels on dusted cookie sheets, cover … The bagels will keep in a sealed container for up to a week or frozen for at least three months. Simple and easy sourdough bagel instructions. Baking: Heat the oven to 400 degrees. Do not store sourdough bagels … Add the baking soda. Lightly moisten both ends of the rope, and then firmly press them together such that the rope forms a closed loop. Cover a baking tray with non stick baking parchment and sprinkle with a bit of rice flour. This is important because bagel dough needs to be very firm. Knead the dough with a mixer with dough hooks for about 4 minutes. Stretch and fold the dough anywhere from 1 to 4 times, as your schedule allows, at least 30 minutes apart. Sign up to join the sourdough insider club and be the first to learn about upcoming classes and promotions! Sourdough Bagels. Shape the dough into perfectly round balls. Mix together sourdough starter, warm water, sugar, flour, and sea salt in stand mixer and knead until a smooth dough forms, about 5-6 minutes. I never tried to make bagels because I thought that they would be so much work. Let the ends overlap by about 3 inches so you get a nice strong seam. Put bagels into boiling water for 15-30 second per side. In a large bowl, whisk the starter, water and sugar together with a fork. Making homemade bagels is a work of love, specially sourdough bagels. Divide the dough into 8 pieces. We will only send you 1 email a month and you can unsubscribe at any time! It may seem like bagels are a tough product to make, but I promise it’s easy. Dip your finger in a little water and wet the ends of the dough. 10 to 50 grams of sourdough starter (between 1 tbsp and ¼ cup), 220 grams of active sourdough starter (1 cup). Make sure your sourdough … After bagels are cooled, store them in a bread keeper, an airtight container or any bag you can seal, to prevent them from drying out. Video demonstration of how to shape bagels. Optional: Sesame seeds, poppy seeds, onion, etc. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. Shape into a ball and let it rest in a lightly oiled bowl. To shape the bagels, you have 2 options: 1. It's time once again to Bake It Better! Mix the starter with the water, olive oil, spelt flour and salt and leave it to stand for 10 minutes. The dough will be of less hydration than a traditional sourdough … Cover the bowl with a damp towel or plastic bag and rest for 30 minutes. If you want bagels that have more tangy flavor, try leaving the dough in the refrigerator for an extra day or two before you poach and bake them. Shape the dough into a ball and pat together to make a bagel shaped disc shape. Use your thumb to poke a hole through the middle of the dough, … For poaching, it’s best to use a vessel that can poach all the bagels at once, like a large braising pan or hotel pan. In a warm spot this could take 4-6 hours, or can be done in the fridge for 8-18 hours (see suggested baking schedule below). To shape the bagels, roll each lump into a rope approximately 12 inches long. Large Sourdough bagels with sesame seeds on top. While bagels are fairly easy to make (all you need to do is mix, rise, shape, boil, and bake), much of their success depends on your ingredients. Sourdough Waffles Recipe and Demonstrations. Therefore, the 110 grams of sourdough starter should be made from 55 grams of flour and 55 grams of water. Here is how you're gonna do it. Sprinkle with toppings if desired. Making Sourdough Bagels. Yield: 16 bagels, 85 grams each. Shape the Bagels: Punch down the dough to release any air bubbles. Take the dough out of the bowl and divide. Cover the rolls with a damp towel and let them stand for twenty minutes. Much of which is motivated by price rather than what is really good for you. Sourdough Bagels Head straight on to the Recipe For ♥ Sourdough Bagels ♥ I am not a fan of the hard sell, especially when it comes to health products. When your dough floats it is ready (though I give them a little longer). Cover all rolls with a damp towel and let them rest and relax for 20 minutes. Your dough should be stiff. You can make a pretty darn good New York Style bagel no matter where you live. Rope method, but how to shape sourdough bagels promise it ’ s especially easy if you bagels... Or frozen for at least 30 minutes apart water to a boil, mix the dough into a ball develop. Of rice flour frozen for at least 30 minutes 15 to 18 minutes,! 1 to 4 times, as your schedule allows, at least 30 minutes apart and grams! 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