Whole Wheat Sourdough Bagel Recipe

October 14, 2021

100% whole grain will result in a denser bagel and may require 5% (30g). (it is super easy to see visually).

Whole Wheat Bagels Recipe Whole wheat bagel, Bagel

Place the kneaded dough into a covered bowl to ferment for an hour.

Whole wheat sourdough bagel recipe. Fully bulked sourdough bagel dough ready to be divided (right). Sourdough starter (fed) warm water; 220 grams at 60% hydration;

I think, perhaps, i'll try adding some vital wheat gluten the next time around to see if i can increase the chew factor. Place on a parchment line paper and proof for 30 minutes. This recipe is for whole wheat sourdough bagels with sesame seeds.

Let’s begin with the sourdough part of the sourdough bagels. Follow the video tutorial found at approximately the 5 minute mark of part 1. Place 2 or 3 bagels at a time into the boiling water for 30 seconds.

Sourdough bagel dough proofing sheet with cornmeal (left); (it is super easy to see visually). Or measure it by gently spooning it into a cup, then sweeping off any excess.

After making the bagel dough and letting it rise,. Using a slotted spoon, gently add bagels to the water and boil for one minute, flip, then boil for another minute. Using a strainer or a slotted spoon, remove each bagel from the water and place on top of a bed of seeds, if coating them in seeds or everything seasoning, and coat the bagels in the topping.

To shape the bagels, simply cut a hole in the middle of the bagels with your thumb. You can substitute up to 50% whole wheat or heirloom flour in this recipe without a very noticeable change in texture. 10 minutes before the bagels are done proofing, measure out 1000 ml of water, 10 grams of baking soda,.

To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Ok, that's not what they say. If 100% whole wheat is too dense for you, replace two cups of the whole wheat flour with hard white (bread) flour.

Shape the dough into perfectly round balls. Brush the bagels with an egg glaze (water+beaten egg) or milk at this point and top with your desired toppings. Place all of the ingredients into the bowl of a stand mixer and stir to fully combine.

You can also use a bread machine for this part or a mixing bowl to make by hand. Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky. Cover dough balls and rest another 15 minutes.

Pick the bagel dough up, gently shape the ring and place on the parchment paper. Shake off excess water and dip into desired toppings (optional). Anyway, here's how i made them:

Above i've used everything bagel seasoning and sesame. After making the necessary ingredient substitutions, the rest of a sourdough bagel recipe, as they say, is history. Combine flour with the rest of the ingredients, mixing until a shaggy dough forms.

Flip each bagel and boil for an additional 30 seconds. Poke your finger in the middle of the rounds to make a hole and enlarge the hole. Line a baking sheet with parchment paper and sprinkle generously with flour or semolina.

If you make 10 bagels, you will need to use 2. My starter (phoebe, and you can read more about her here) is at 100% hydration, which means i feed it with equal parts of starter,. Combine all ingredients except honey in the bowl of a stand mixer with the dough hook and mix until a ball of.

Repeat with remaining dough balls. Stretch the hole gently, as you roll the bagel around in your. Or substitute brown sugar in its place.

Seeded WholeWheat Sourdough Artisan bread, Bread, Whole