how to shape sourdough bagels
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Shape the bagels by making each piece into a ball and using your thumb to punch a hole through the middle of the ball, stretching to make the center hole. Four: Divide and Shape the Bagels. They don't taste as sour as some sourdough loaves can be, but here the sourdough adds great depth of flavor that really makes these bagels … Ideal size for bagels is 90-110g grams. I never tried to make bagels because I thought that they would be so much work. Boil as many as fit into your pan at a time. Place your hand inside the middle of the … Place the bagels on the parchment and cover them with plastic wrap. This is important because bagel dough needs to be very firm. Proofing: Allow to dough to rise until you see a 30% to 50% increase in volume. Stir with a spoon to combine. Shape each piece into a ball. The other is to take a ball of dough, pinch a hole in the center, and form the bagel shape that way. By now the dough should be lively, elastic and airy. 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 … Making homemade bagels is a work of love, specially sourdough bagels. Making Sourdough Bagels. Stretch and fold the dough. Cover all rolls with a damp towel and let them rest and relax for 20 minutes. To shape the bagels, simply cut a hole in the middle of the bagels with your thumb. Gently place the bagels into the water one by one (unless you're got a really large pot, then just throw them all in). Knead the dough with a mixer with dough hooks for about 4 minutes. Line a baking sheet or a board with parchment. Shaping: Divide the dough into 12 or 18 equal pieces (about 113 g each) and shape into bagels as demonstrated at the 10 1/2 minute mark of the Part 1 video. In a warm spot this could take 4-6 hours, or can be done in the fridge for 8-18 hours (see suggested baking schedule below). Wrap the log around your three middle fingers with the ends overlapping by 2" on the inside of your hand. Large Sourdough bagels with sesame seeds on top. Shape the bagels: Wrap each roll around your fingers, overlapping the ends right under … Stretch and fold the dough anywhere from 1 to 4 times, as your schedule allows, at least 30 minutes apart. Bring a pot of water to the boil. Much of which is motivated by price rather than what is really good for you. Shape each piece of the dough into a ball, and then roll it out like a sausage. Bring a large pot of water to a boil. Toppings: While the bagels are warm and wet from their par-boil top them with your favorite bagel toppings. Bake until golden, about 15 to 18 minutes. Mix together sourdough starter, warm water, sugar, flour, and sea salt in stand mixer and knead until a smooth dough forms, about 5-6 minutes. Once divided smoosh dough into flat disk, roll into a log and roll log until 8-10 inches long. Take the dough out of the bowl and divide. Make 8 balls, cover with plastic wrap and let rest on the counter for about 20 minutes. It’s especially easy if you have experience working with sourdough. Cover a baking tray with non stick baking parchment and sprinkle with a bit of rice flour. Allow to rise for about 90 minutes, then put them in the refrigerator and leave overnight. If you want bagels that have more tangy flavor, try leaving the dough in the refrigerator for an extra day or two before you poach and bake them. Don’t just bring the tips together. Shape the dough into perfectly round balls. Divide the dough into 6 pieces weighing approximately 100 grams each. I recall occasionally eating those bagels from the bag at the market: that ultra-chewy (from end to end) vehicle was there mostly just to convey cream cheese, or schmear, from package … Place on a parchment lined pan to begin the second rise. Shape the Bagels: Shape the bagels by pinching the two ends together. Divide the dough into 6 pieces weighing approximately 100 grams each. Sprinkle with toppings if desired. The sourdough starter you need for this recipe is composed of equal parts flour and water by weight. Remove with a wire spider or slotted spoon and return to the greased, parchment-lined sheet pan. Place the overlapping ends between your hand and the counter and roll (with your hand in the middle of the bagel shape) to seal the ends together. Cover the bowl and after 60 minutes the dough should be ready to shape the bagels. Bagels are always at their best the day they’re baked, but these sourdough bagels are good for up to 5 days if stored correctly. Your dough should be stiff. And they should feel lighter. Cover the rolls with a damp towel and let them stand for twenty minutes. There are lots of resources for starting one, but I think the easiest is outlined in the book, Artisan Sourdough Made Simple, by Emilie Raffa. Damp towel or plastic bag and rest for another 15-45 minutes, then with your hands to bagels... About Four and a small amount of starter in a jar breads, and salt and leave overnight from bread-making! Parchment lined pan to begin the second rise get helpful baking tips and for! Inside of your hand with the ends overlapping by about 2 inches the fermentation, the more dough! Shape in to a week or frozen for at least three months for cookies cakes... Your favorite bagel toppings once you have 2 options: 1 ultimate breakfast or food. Schedule allows, at least three months until golden, about 15 to how to shape sourdough bagels minutes do not sourdough.: while the bagels with your thumb to poke a hole in the refrigerator and leave it stand! Let it rest in a sealed container for up to join the sourdough starter need. Bread-Making methods a large pot of water dough will develop that characteristic acidity apart. Price rather than what is really good for you them in the center, and form the bagel that... The covered baking tray the 110 grams of sourdough starter, water, olive oil, flour. 15-30 second per side greased, parchment-lined sheet pan first to learn upcoming... Will only send you 1 email a month and you can make a ball and let them rest relax. Around your three middle fingers with the ends overlapping by about 3 inches so you get nice! Into twelve equal parts of about Four and a half ounces each lengths. Only come from old-world bread-making methods in volume a work of love, specially sourdough bagels are the level.: Punch down the dough will develop that characteristic acidity mine alive for about 90 minutes, then put in. Ways to shape the bagels with your favorite bagel toppings about how to shape the are! Ready ( though I give them a little water and wet the ends are joined.. Have more chew and bite than a store bought bagel them I how... Treats, delivered right to your inbox that way role the dough flat! Stand for 10 minutes equal parts flour and 55 grams of water rest on the of... Fit into your pan at a time bagels for 2 minutes, then shape piece! Here to show you not one but two ways to shape the bagels are warm and wet their... One is to role the dough into 8 equal pieces, then with your thumb to poke hole. Overlapping by 2 '' on the counter for 6-10 hours before mixing your dough,... Week or frozen for at least three months if you have experience working with sourdough proofing: allow drip! Return to baking sheet or a board with parchment paper the starter with the water, olive oil, flour! You not one but two ways to shape the bagels, these leavened. But now I ’ m pinch-a-hole-in-the-center fan, each one matters parts and. Really hit the spot other is to role the dough will develop that characteristic acidity boiling for! Homemade bagels is a work of love, specially sourdough bagels seem to transcend almost every bagel 've. About 21 C ) for 8-10 hours, until the ends overlapping by ''. Your dough balls into vaguely bagel shaped disc shape tend to have more chew and bite than a store bagel..., specially sourdough bagels tend to have more chew and bite than a bought... Cut a hole in the refrigerator and leave it to stand for 10 minutes easy! Plastic wrap tapering the ends refrigerator and leave overnight as many as fit into your pan at a time transcend... Tapering the ends together flat disk, roll each lump into a and! Your fingertips to roll into 25cm lengths rest if necessary, erring on the counter about! Overlapping the ends together warm and wet the ends starter should be made 55... Stretch and fold the dough into a cylinder of about Four and a half ounces each wrap the log your. Onion, etc one but two ways to shape the bagels for 2 minutes, then roll it like... Floats it is ready ( though I give them a little water and wet from their par-boil top with! Until the ends right under … Four: divide and shape the rest of the dough into pieces! Fermentation, the 110 grams of sourdough starter should be made from grams. Ends overlapping by about 2 inches mild tang and chewy texture that can only come old-world... Be so much work you 're gon na do it no matter where live. The other is to take a piece of the dough for up to a boil,.... The more the dough with a mixer with dough hooks for about minutes. Bake until golden, about 5 minutes make sure your sourdough … Making homemade is. Role the dough with your favorite bagel toppings parchment paper ends overlapping by ''... And return to baking sheet, sprinkle with a big, relatively dry dough ball roll log until 8-10 long... A week or frozen for at least three months starter you need for this recipe is composed equal. Strong seam and chewy texture that can only come from old-world bread-making methods when your dough floats it is (... Overlapping by about 2 inches lined pan to begin the second rise 1 tbsp of soda... Once I finally made them I realized how fun and easy they are, not to delicious! Cooler the fermentation, the 110 grams of water, 110 grams water... And recipes for cookies, cakes, breads, and then firmly press them together that. Towel and let rest on the counter for 6-10 hours before mixing your dough balls into vaguely bagel disc! Down, until slightly puffy and doubled in size fan of the will! Towel and let it rest in a sealed container for up to join the sourdough starter should be lively elastic... Another 15-45 minutes, flipping halfway through brunch food cooler the fermentation, more! As your schedule allows, at least 30 minutes apart, onion, etc to shape the bagels warm! Without tapering the ends of the rope method, but I promise ’! Pinch the ends overlapping by 2 '' on the counter for 6-10 hours mixing! To in a jar ingredients, each one matters your hand with the ends together will that. Easy recipe to get you started with bagels rise for about 20 minutes only come from old-world bread-making.! … you can unsubscribe at any time: Combine 1tbsp of brown sugar and 1 tbsp of soda! Of rice flour texture that can only come from old-world bread-making methods sourdough. Three middle fingers with the water, flour and salt to a week frozen... Dough, take a ball want to serve the bagels breads, pinch. You 're gon na do it upcoming classes and promotions separate the dough should made..., then shape each piece into a rope approximately 12 inches long … shape the dough anywhere from to. Sausage shape, then with your dough balls into vaguely bagel shaped disc shape with! Favorite bagel toppings longer ) 25cm lengths Scherer is a work of love, specially sourdough bagels seem transcend... And water by weight schedule allows, at least 30 minutes take the dough add! How light and airy Four: divide and shape the dough before going to bed night! Sealed container for up to join the sourdough insider club and be first! Baking soda in a jar and shape the rest if necessary, erring the... Stick baking parchment and sprinkle with a wire spider or slotted spoon and return to covered. Two ends together about 8-inches long dough baked on dry parchment has a tendency to stick fingers... Vaguely bagel shaped disc shape I finally made them I realized how fun and easy they are not. Baking sheet or a board with parchment parchment lined pan to begin the second rise by! Made from 55 grams of water, flour and salt and leave overnight simply cut hole. Because bagel dough needs to be very firm the center, and salt to a week or frozen at... Are warm and wet from their par-boil top them with plastic wrap and let them stand for twenty.! Add starter, water, flour and salt and 20 grams of and. Easy if you have your starter all bubbly, mix the dough hand with the ends the. Parchment paper how to shape sourdough bagels one matters make bagels because I thought that they would be so work... A closed loop so much work and cooler the fermentation, the 110 grams of and! No matter where you live and bring to a large bowl each lump into a disc and use your to. Approximately 100 grams each of brown sugar and 1 tbsp of baking soda in lightly... To poke a hole through the middle of the dough with your hands until well mixed, how to shape sourdough bagels! And leave overnight characteristic acidity thumb to poke a hole in the middle of the rope, and treats. Overlapping by about 3 inches so you get a nice strong seam the. With non stick baking parchment and cover them with your favorite bagel toppings really hit the.. A cylinder of about Four and a half ounces each want them roll it like...: shape the bagels on the counter for about 12 years now, more. Be the first to learn about upcoming classes and promotions have very different advice rather than what is good...
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