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sourdough bagels

My Tall Short Person was craving bagels the other week.  Ten years ago or so, I figured out how to make bagels at home.  It is much cheaper then a $1 or something similar.  I like fresh bagesl and at the time I had been laid off.  I had the time to figure it out.  

I went through all my favorite baking books but the bagel recipe that turned out like the way I wanted it to was Laurel's Kitchen Bread Book.  I did not wish them to be whole wheat so I used white flour.  And over the years, I have stopped using yeast except for gluten free breads.  I have converted the recipe to sourdough.  I do have the old directions for yeast if you need them.

This are worth the time and effort.  The trick is barley malt.  Most specialty food or "health" food stores carry it.


sourdough starter

3/4 cup water

1 cup flour

2 tablespoon barley malt syrup

1 cup water

5 cups flour

2 1/4 teaspoons salt

1 1/4 cup water or so

1/3 cup malt syrup

1 gallon water

Mix the starter, water, and 1 cup flour together.  Cover and let sit in a warm spot overnight or until very bubbly.  Take to 2 to 4 tablespoons out and put in the refrigerator for next time.

In a large bowl, mix starter, 1 cup water, and 2 tablespoon barley malt.  Add 1 cup water.  Mix again.  Add the glour.  You want a stiff dough.  Knead until smooth.  Add more water if you need to keep the dough soft.  Cover and let rise until double.

Prepare a baking sheet with  a silpat or parchament paper.  In a large pot, put 1 gallon water and bring to a boil.  Preheat oven to 425 degrees Fahrenheit.

Shape the dough into about 12 rounds, or more if you wish smaller bagels.  I do not put a hole in mine but you can if you wish.  Let sit about 5 minutes.

When the water comes to a boil, put each bagel in and let float to the surface.  If they do not sink, the rested too long.  Make sure each side gets wet.  You want to do 2 or 3 at a time and the water to continue to boil as the bagels are in the water.  Let each bagel be in the water about a minute.  

Remove and place on the prepared baking sheet.

Bake at once, about 35 minutes or until golden.

Very nice.  Especially when fresh.  Just like any bagel, they toast well.  I like plain bagels so I have never tried adding anything.  My suggestion is if you have a favorite, just go for it!

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