Скачать или смотреть Step-by-step guide to baking Sourdough Bagels

This sourdough bagel is super easy and delicious. It doesn’t have any of those folding or complicated steps. It’s so simple that you can make it with ease.

It takes two days to make, and you can shape it early in the morning, let it rest, then pop it in the oven for a warm bagel for breakfast.

There are just a few tips to keep in mind to make a better sourdough bagel:
1.Let the levain reach peak before using it.
2.It’s best for the dough to pass the windowpane test a little, but it doesn’t need to have a perfect windowpane like sandwich bread.
3.We use brown sugar and baking soda for a nicer color on the bread, but it’s optional.
4.Cold fermentation is better doesn’t go over 36 hours.

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Nasi Rose

Here’s the ingredient list in grams, cups, and ounces:
Bread Flour: 400 grams | 3 1/4 cups | 14.1 oz
Sugar: 30 grams | 2 1/2 tablespoons | 1 oz
Salt: 5 grams | 3/4 teaspoon | 0.2 oz
Levain: 100 grams | About 1/3 cup | 3.5 oz
Water: 220 grams | 1 cup minus 1 tablespoon | 7.8 oz
For the boiling water:
Water: 6 cups (no weight needed here, as it’s just for boiling)
Sugar: 1/4 cup | 50 grams | 1.8 oz
Baking Soda: 1/2 teaspoon
Brown Sugar (Optional): 2 tablespoons | 25 grams | 0.9 oz


Typical Schedule for Making these Sourdough Bagels
Day 1
10 AM - Feed starter (At 24°C room temperature, my levain doubles in 4 to 6 hours. Adjust this time based on your levain.)
4 PM - Mix bagel dough and start the initial rest
8 PM - Begin the cold fermentation

Day 2
6 AM Shape the bagels
7:15 AM Preheat the oven and bring water to a boil
7:45 AM Start baking the bagels

Chapters:
0:12 Levain
0:21 Main Dough
1:40 Windowpane test
1:46 First Rest
2:35 Cold Fermentation
3:02 Shaping
5:54 Second Rest
6:12 Boiling
7:08 Baking


#sourdough #sourdoughbagels #bagels

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