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58c111d3 c217 4d3b ad96 56836d780d19  2016 04 02 08 40 03
Jadyn Damon
Jadyn Damon

#Sourdough bagels, not as browned as I'd like but still pretty good #baking

Caitlin Boyd
Caitlin Boyd
ingredients?
Jadyn Damon
Jadyn Damon
From "The Bread Baker's Apprentice" (weird amounts because I halved it to make 6): 17.5 oz active starter +3/4 tsp yeast +8.5 oz flour +1 3/8 tsp salt + 1 tsp dry malt extract, knead with dough hook 6 min then divide into 4.5 oz balls, let rest 20 min, shape into bagels, rest about 20 minutes or until a bagel floats when put into water, then into fridge overnight. When ready to bake, boil bagels for 2 min in a water bath with baking soda (1 tbsp) and a little dry malt extract, then into a 500 F oven for 5 min then reduce heat to 450 and bake until browned.