sourdough bagel
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I adapted this recipe from The Perfect Loaf to fit my schedule. Because the days are currently 90+ deg F, turning on the oven at 9:30 am is not a great idea, so I decided to shorten this recipe to take 2 days instead of 3. The final bake takes place at night when temps are much cooler!
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Boil and bake!
sourdough bagel
yields 12 bagels
what you need
- check out the ingredients from this recipe
- I used maple syrup instead of barley malt syrup and left out the diastatic malt, just because I didn’t have any
- everything but the bagel seasoning from Trader Joe’s
what you need to do
- Follow the instructions here.
- Proof: I extended the room temperature proof from 2 hours to 2.5 hours, and shortened the cold retard from overnight to 3-4 hours
- Bake: Baked at 475 deg F for 20 minutes