Whole Grain Sourdough Bagels Recipes

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SOURDOUGH BAGELS



Sourdough Bagels image

Sourdough starter is a delicious addition to this homemade bagel recipe. It adds a nice tang to the chewy and crisp bagel.

Provided by Pete Scherer

Categories     Breakfast     Brunch     Snack     Bread

Time 17h22m

Number Of Ingredients 7

110 grams sourdough starter
165 grams water
330 grams bread flour
25 grams honey
8 grams sea salt
1 tablespoon baking soda
Optional: Sesame seeds, poppy seeds, onion, etc.

Steps:

  • Gather the ingredients.
  • Add the sourdough starter, water, flour, honey, and salt to a large bowl. Stir with a spoon to combine.
  • Knead the dough with your hands until well mixed, about 5 minutes. Cover the bowl with a damp towel or plastic bag and let rest for 30 minutes.
  • Stretch and fold the dough . Rest for another 30 minutes.
  • Line a sheet pan with parchment paper. Lightly grease the parchment with spray oil.
  • Divide the dough into 6 pieces weighing approximately 100 grams each.
  • To shape the bagels, roll each piece into a rope approximately 12 inches long. Lightly moisten both ends of the rope, and then firmly press them together so the rope forms a closed loop. Make sure to let the ends overlap by about 3 inches so you get a nice strong seam.
  • Place the bagels on the parchment and cover them with plastic wrap.
  • Allow them to rise at room temperature for about 90 minutes, then put them in the refrigerator and leave overnight.
  • Remove the bagels from the refrigerator and let sit for 60 to 90 minutes.
  • Preheat the oven to 500 F. Bring a large pot of water to a boil. Add the baking soda .
  • Add the bagels to the boiling water and poach for 2 minutes, flipping halfway through.
  • Remove with a wire spider or slotted spoon and return to the greased, parchment-lined sheet pan. Sprinkle with seeds or salt if desired.
  • Place in the oven and bake until golden, 15 to 18 minutes.
  • Cool on a wire rack.

Nutrition Facts : Calories 244 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 2 g, Protein 8 g, SaturatedFat 0 g, Sodium 1149 mg, Sugar 4 g, Fat 1 g, ServingSize 6 bagels (6 servings), UnsaturatedFat 0 g

WHOLE GRAIN SOURDOUGH BAGELS



Whole Grain Sourdough Bagels image

These whole grain sourdough bagels hit what I think is the most important characteristic of bagels. They're chewy. The inside has just the right density and texture, and the "skin" is thick and malty. On top of that, the bagels are full of the fiber, flavor, and nutrients of whole grain heritage wheat flours, and the leavening is sourdough without a very long process. Give them a try and you'll be hooked.

Provided by Melissa Johnson

Categories     Recipes

Time 1h48m

Yield 12

Number Of Ingredients 9

450g whole grain rouge de bordeaux flour (3 1/2 cups)
390g whole grain turkey red wheat flour (3 cups)
520-550g water (2 1/5 - 2 1/3 cups)
200g ripe sourdough starter (~1 cup)
17g salt (3 tsp)
15g vital wheat gluten (1 1/2 Tbsp)
Optional 5.6g diastatic barley malt powder (2 tsp)
For the boiling water, 2-3 heaping tablespoons barley malt syrup (non-diastatic) or baked baking soda as in this pretzel recipe
For topping the bagels, as desired: sesame seeds, poppy seeds, everything bagel seasoning, minced garlic, minced onion...etc.

Steps:

  • Early Morning Day 1: Starter Prep
  • Feed 40g sourdough starter with 80g whole grain flour and 80g water. Let it ripen in a warm spot until at least doubled. This should take 4-6 hours. If you don't have a warm spot, do a 70:70:70 feed; and if you prefer to prep the starter the night before, use cool water and a higher feeding ratio, for example 20:90:90.
  • Midday Day 1: Mixing and Fermenting
  • Combine all the ingredients in the bowl of a stand mixer with a dough hook. Mix for about 5 minutes at low speed. The dough should be stiffer than pizza dough but not as dry as pasta dough. If you don't have a stand mixer, after combining the ingredients, knead the dough by hand for about 5 minutes.
  • Lightly oil your bowl or bucket, place the dough inside, cover and let it rise until it has expanded by 75-100% (see the photo below). My dough took 5 hours in a warm lit-oven, but at cooler kitchen temps, your dough may need 8-10 hours. In the case of a cold environment, prepping the starter the night before and mixing in the morning may work best.
  • Evening Day 1: Shaping (see the video above)
  • Prep a large baking sheet with parchment paper and a dusting of flour.
  • Scrape your dough out of its bowl or bucket onto a lightly oiled work surface. Fold the dough into a thick tube and roll it to about 24 inches in length.
  • Cut the dough tube into 12 pieces.
  • Roll each piece into a ball, and then roll all the balls into tubes, de-gassing the dough as much as possible.
  • Wrap each tube around your palm and roll the seams on your work surface to seal and even out the bagel diameter.
  • Lay the bagels on your baking sheet and cover with plastic wrap.
  • Day 1 into Day 2 Overnight: Final Proof
  • Unlike yeast-leavened dough, some room temperature proofing is needed before refrigerating the this sourdough bagel dough. Let the shaped bagels rise at room temperature for about 1 hour and then refrigerate the baking sheet overnight. In a warm kitchen, 40 minutes at room temperature before retarding might be sufficient. If you prefer to boil and bake the bagels on Day 1, plan for a room temperature final proof of 1 1/2 to 2 hours.
  • Day 2: Stove and Oven Prep
  • Preheat your oven to 500F with a baking stone or steel on the middle shelf for at least 30 minutes.
  • Set 3 to 4 quarts of water to boil in a large pot.
  • Soak your bagel boards for at least 10 minutes by laying them inside a rimmed baking sheet and filling it with water.
  • Prepare dishes with seeds or any other bagel toppings you'd like to use.
  • When the water is boiling and the preheat is complete, add the barley malt syrup to the water and stir.
  • Remove the bagel dough from the refrigerator and remove the bagel boards from the water. Place the boards near your topping dishes, burlap-side up.
  • Place a bowl of ice water near your toppings to quickly dunk the bagels in between the boiling and the topping. You can skip this step if your hands are relatively impervious to high temperatures and you adequately drain water off each bagel.
  • Day 2: Boiling and Baking
  • Transfer three bagels to the boiling water and boil for 1 minute on each side, using your bagel scoop to flip them.
  • Remove the bagels from the boiling water and place them in the ice water.
  • Lay a drained bagel on the topping of your choice, and then carefully transfer it to a bagel board, topping side down.
  • Repeat this until you have six prepped bagels divided between two bagel boards.
  • Load the bagel boards into your oven and bake for 4 minutes.
  • Carefully turn the bagels over by lifting and flipping the boards so the bagels are now topping side up and baking directly onto the hot stone.
  • Continue baking for 14 minutes more.
  • Re-soak the boards and begin boiling and topping the next six bagels during this time so that when you remove the first batch from the oven, the next batch is ready to load.
  • Cooling and Storage
  • Let the bagels cool on a rack about 30 minutes before serving.
  • The bagels can be stored in beeswax, paper, or plastic bags.
  • After a couple of days, it's best to freeze the bagels. I like to pre-cut them in half and defrost directly in the toaster.

SOURDOUGH CINNAMON - RAISIN BAGELS



Sourdough Cinnamon - Raisin Bagels image

A lightly sweetened whole wheat bagel dough gets a unique touch from sourdough starter and malt syrup while cinnamon and raisins add homey familiarity. This recipe takes at least 2 days (more if you need to build your starter). Use whole wheat BREAD flour - not simply whole wheat flour - for best results (alternatively add 1 tbsp of vital wheat gluten to the "dough" mixture).

Provided by YummySmellsca

Categories     Sourdough Breads

Time P2DT10m

Yield 8 bagels, 8 serving(s)

Number Of Ingredients 14

185 g whole wheat flour
1/4 teaspoon instant yeast
220 g water
140 g sourdough starter
1/4 teaspoon instant yeast
235 g whole wheat flour
3 tablespoons brown sugar
1 tablespoon cinnamon
1 tablespoon barley malt syrup
6 g salt
1/3 cup raisins, soaked in hot water and drained well
1 tablespoon baking soda
2 tablespoons honey
1 egg white (optional)

Steps:

  • Sponge:
  • Combine sponge ingredients in the bowl of a stand mixer. Mix well to form a batter-like consistency.
  • Cover and let rest for 2 hours at room temperature.
  • Dough:
  • Add the yeast, whole wheat bread flour, brown sugar, cinnamon and malt syrup to the sponge.
  • Stir to combine, then add the salt.
  • Knead with the dough hook for 12 minutes, until the dough becomes smooth and pliable. It will be stiff but not dry.
  • Turn out onto a counter and, by hand, knead in the raisins.
  • Cover and let rest at room temperature for 1 hour, then place in the fridge overnight.
  • Boiling / Baking:.
  • Remove the dough from the fridge and let rest at room temperature 1 ½ hours.
  • Preheat the oven to 500°F Line 2 baking sheets with parchment paper or SilPat.
  • Turn the dough out onto the counter and divide into 8 pieces. Shape into rings (keep the middle holes larger than you want them to be in the finished bagel).
  • Cover with a towely and let rest for 15 minutes.
  • Bring a large pot of water to a boil and add the baking soda and honey.
  • Drop in as many bagels as will comfortably fit in the pot. Cook 1 minute, flip, and cook 1 more minute.
  • Place boiled bagels on the baking sheets and brush with egg white.
  • Place one sheet of bagels in the oven and bake for 5 minutes, then lower the heat to 450°F and bake for another 5 minutes.
  • Repeat for remaining tray of bagels.

Nutrition Facts : Calories 234.7, Fat 1.4, SaturatedFat 0.2, Sodium 764.8, Carbohydrate 52.7, Fiber 6.4, Sugar 13.1, Protein 7.2

ARTISAN WHOLE GRAIN SOURDOUGH



Artisan Whole Grain Sourdough image

A traditional whole grain sourdough bread recipe that yields certainly the best (mostly) whole grain bread I've baked and on par with some of the best whole grain bread I've had anywhere.

Provided by Eric Rusch

Categories     Recipes

Yield 1 Loaf

Number Of Ingredients 10

Evening of Day 1:
200 grams (7 oz. or 7/8 cup) water
120g (4 oz. or 1/2 cup) sourdough starter
236 grams (8 1/3 oz or 2 cups) whole wheat flour
Morning of Day 2:
274 grams (9 2/3 oz. or scant 1 1/4 cup) water
85 grams (3 oz. or 7/8 cup) rye flour
250 grams (8 3/4 oz or 2 cups) white bread flour
170 grams (6 oz. or a tad over 1 3/4 cups) spelt flour
13 grams (scant tbs.) salt

Steps:

  • Evening of Day 1:
  • Mix all ingredients together
  • Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
  • Morning of Day 2:
  • Add day 2 to day 1 ingredients
  • Knead, place in plastic covered bowl and refrigerate for 24 hours.
  • Morning of Day 3:
  • Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
  • Bake at 485F for 40-45 minutes.

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