New York-Style Sourdough Bagels - Step by Step - Simple Sourdough скачать в хорошем качестве

New York-Style Sourdough Bagels - Step by Step - Simple Sourdough

I think you’re going to love these New York-style sourdough bagels. They are so good. Delicious and thick with that iconic chewy crust. They are easy to make and naturally leavened with sourdough starter. For the full recipe check out: https://homegrownhappiness.co.nz/new-... Important It’s important to use a starter with a low acid content. That means it should be regularly refreshed with only a small amount of seed starter each time. This recipe’s leaven is using a 1:1:1 ratio which uses a fair bit of seed starter so it doubles quickly. At this ratio it shouldn’t take longer than 4 hours to double. If it takes much longer than that, or it doubles and collapses, your starter could become too acidic and the bagels may not be successful. For more information, check out my guide: https://homegrownhappiness.co.nz/sour... INGREDIENTS Leaven 50 grams sourdough starter 50 grams strong white flour with a protein level of at least 11% 50 grams water Dough 450 grams strong white flour with a protein level of at least 11% 220 grams water 12 grams salt 12 grams sugar For Boiling 1 heaped tbsp honey For Topping sesame and poppy seeds optional INSTRUCTIONS Day 1 Mix together the leaven ingredients. Leave it to rise. It should at least double, if not triple within 4 hours (but not collapse) at room temperature of around 21 degrees celsius. If it takes longer than this, your starter may not be ready to bake with. See the link to the post above for more information. Once the leaven has risen, add it to a bowl along with the dough flour, water, sugar and salt. Knead it together to make a ball, then tip it onto a clean bench. Knead the dough for 10 minutes to develop the gluten. If you get tired, take a break and let the dough sit, then come back to it after a few minutes. Once kneaded, place it in a greased bowl, cover the bowl with a plate and let it proof at room temperature for 2-4 hours dependant on the room temperature. (see post for more details.) Place the bowl in the fridge to cold proof overnight (a minimum of 10 hours.) Day 2 In the morning, pull the dough from the bowl and place it on a clean bench. Cut it into 6 even pieces. Shape each piece into a tight ball and let it sit and relax for 10-15 minutes. Take a large baking sheet and generously dust it with semolina flour, or line it with baking paper. Take a ball of dough and use your thumbs to make the hole in the middle of the dough ball and roll the dough ball around your thumbs to widen the hole. Place it on the baking sheet and continue with the rest of the dough balls. Let the bagels sit at room temperature for around 2 hours to slightly puff. When they have nearly finished proofing, bring a large pot of water to the boil and preheat the oven to 220°C fan-bake, or 240°C regular oven. Once the water is boiling, stir in the tablespoon of honey.  Drop the bagels in the water one at a time. If your pot is small, boil them in batches, but work quickly. Let them poach in the water for 1 minute, flipping them after 30 seconds.  Drain the bagels on a rack and sprinkle over any seeds for toppings whilst they are still sticky from the water. Generously flour a baking tray with semolina flour or use baking paper and gently place the bagels on it. Place them in the oven and let them bake for 2-3 minutes before turning the one down to 200°C fan-bake, or 220°C regular oven. Bake for another 20 minutes until golden brown. If they are baking unevenly, turn the oven tray around after 15 minutes of baking. *Remove the baked bagels from the tray and let them cool and soften for 30 minutes before slicing.