Sourdough Bagels Recipe
Yield: 12 BagelsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Primary Sourdough Batter B*,
1 3/4 cup: Flour,
1 tsp: , salt
3 tbsp: Sugar,
3 tbsp: Salad oil,
2: Eggs,
2 tbsp: Sugar in 4 qts boiling water,
Directions:
*Prepare Primary Sourdough Batter B according to recipe. Be sure that
you have saved 1 cup starter separately. Let all ingreds come to room
temp. Sift 1 1/2 c flour, salt, & sugar into warm bowl. Stir in salad
oil & eggs. Stir in Primary Batter B & add enough additional flour
for dough to leave sides of bowl. Turn dough onto well floured board
& knead in enough additional flour to make dough smooth & elastic
(abt 1/4 c). Place in warm greased bowl, cover & set bowl in warm 85F
spot until doubled in bulk. This will take abt. 2 hrs. When doubled,
punch down & let proof for an additional 1 1/2 hrs or until doubled
in bulk.
Turn dough out onto floured board & divide it into 12-14 equal
pieces. Roll each piece into a 6-" roll abt 3/4 " thick. Pinch the 2
ends together to form a doughnut shape. Boil 4 qts water & add 2 tb
sugar. Drop each bagel into boiling water 1 at a time. Boil only 4 at
a time. Cook until they rise to the top & then turn over & cook for 2
mins longer. [DG NOTE- dont cook longer than 3 mins or they get
tough.] Remove w/slotted spoon & place on greased cookie sheet. When
all have been boiled, put in preheated 375F oven & bake for 20-25
mins until crusty & golden brown. Makes 12-14 bagels. Adventures in
San Francisco by Charles D. Wilford, 1971, ISBN 0-912936-00-2. Typed
by Deidre Ganopole
Source from luhu.jp
you have saved 1 cup starter separately. Let all ingreds come to room
temp. Sift 1 1/2 c flour, salt, & sugar into warm bowl. Stir in salad
oil & eggs. Stir in Primary Batter B & add enough additional flour
for dough to leave sides of bowl. Turn dough onto well floured board
& knead in enough additional flour to make dough smooth & elastic
(abt 1/4 c). Place in warm greased bowl, cover & set bowl in warm 85F
spot until doubled in bulk. This will take abt. 2 hrs. When doubled,
punch down & let proof for an additional 1 1/2 hrs or until doubled
in bulk.
Turn dough out onto floured board & divide it into 12-14 equal
pieces. Roll each piece into a 6-" roll abt 3/4 " thick. Pinch the 2
ends together to form a doughnut shape. Boil 4 qts water & add 2 tb
sugar. Drop each bagel into boiling water 1 at a time. Boil only 4 at
a time. Cook until they rise to the top & then turn over & cook for 2
mins longer. [DG NOTE- dont cook longer than 3 mins or they get
tough.] Remove w/slotted spoon & place on greased cookie sheet. When
all have been boiled, put in preheated 375F oven & bake for 20-25
mins until crusty & golden brown. Makes 12-14 bagels. Adventures in
San Francisco by Charles D. Wilford, 1971, ISBN 0-912936-00-2. Typed
by Deidre Ganopole
Source from luhu.jp