bagels

The weekend did not turn out as planned.  I did not spend as much time at my sewing machine as I would have liked.  There were too many errands to run.  My hips were hurting so it was just hard to move and be upright.  There was not even time for baking.  But I had a lot of bread from previous bakings.

I tried a new bagel recipe that I was quite pleased with.  It was from the family meal cookbook I picked up.  There are still few recipes that I wish to try in that book.  This one I liked.  I do not buy bagels anyhow but I did like the flavour of this recipe.  I did use just sourdough and had no barley syrup in the house.  Still a good bagel.

I will make them again when I need bagels.

By the way, all the initial pictures of my breads look the same.  I cannot figure out which are which anymore!  What a problem to have.

bagels

Note:  Adapted from Eating with the Chefs.

sourdough starter 

100 grams water

100 grams flour

120 grams water

200 grams flour

1 tablespoon agave

1 tablespoon granulated sugar

2 teaspoons salt

1 teaspoon baking soda.

The night before mix the starter with the 100 grams flour and 100 grams water.  Leave overnight until it gets bubbly.  Take a bit out for next time.

Mix in the flour, agave, sugar, and salt.  Add enough water from the 120 grams to make a soft dough.  Knead until smooth, no more then 10 minutes.  Cover and let rise until double.

Put parchment paper or a silpat on a baking sheet.  I divided the dough into six balls.  Stretch each out into a snake.  Connect the ends in a round and roll them together on a flat surface to make sure they are connected.  Put on the baking sheet.  Cover with cling wrap and let rest in the refrigerator for twenty hours.

Pull out of the refrigerator and let the bagels come to room temperature and start to rise some more.

Preheat the oven to 350 degrees Fahrenheit.

Bring a large pot of water to a boil.  Add the baking soda.  Dissolve.  Drop in each bagel for about 30 seconds.  The bagel has proofed enough when it comes up to the surface.

Place back on the baking sheet.

Bake the bagels for 20 to 25 minutes or until golden brown.

Just a lovely bagel.  I might make some this weekend.  I have two left.