Breads (Sourdough) - Other Breads
Sourdough Bagel
October 12, 2021
| Recipe by Bake with Paws
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I used the same recipe as my Sourdough Simit and reduced the hydration (original recipe is adapted from Kate-_bread). I incorporated Yudane Method into this recipe and made a Sourdough Bagel that is perfect for my taste. It is slightly chewy and soft.
Please click "Bread Making Method" to understand more details on Yudane Method.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Sourdough Bagel
Yields: 6 bagels
INGREDIENTS:
Yudane Dough:
80g bread flour (I used Japan High Gluten Flour)
80g boiling water
Main Dough:
250g bread flour (I used Japan High Gluten Flour)
140g sourdough starter (use at its peak to get better result)
All the yudane dough (above)
15g - 30g brown sugar (I used organic brown sugar)
1 1/2 tsp (8g) salt
85g - 95g water (59% - 61% total hydration) - For the bread flour I used need 95g
15g vegetable oil (I used extra virgin olive oil)
Boiling/Scalding Water:
1 liter water
2 Tbsp brown sugar
1 Tbsp baking soda
Utensils:
Baking tray
6 pieces - 4.5" X 4.5" parchment papers
METHOD:
- Yudane (Prepare 1 day or at least 4 hours in advance):
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
- Cling film and use at least 4 hours later. You can prepare a day before and place in the fridge and Take out from the fridge 30 minutes before using to return to room temperature.
- Main Dough @ 6.00 pm:
- Put all ingredients into a bowl of stand mixer.
- Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for about a minute or until all incorporated.
- Change to hook attachment and knead for about 10 minutes or until the dough comes together and elastic. This is low hydration recipe and the dough is slightly stiff. It is not required to check window pane stage as it is not soft sandwich loaf or buns. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing @ 6.30 pm:
- Round up the dough and place back in the same bowl, keep it covered with clingfilm or use a lid. Let the dough proof for about 2 hours on the counter (at room temperature 27C - 28C). The dough rose about 40% in size.
- Transfer to fridge @ around 8.30 pm and cold retard overnight for 12 - 15 hours.
- Shaping @ 10.00 am:
- Remove the dough from the fridge and leave on the counter for about 30 minutes to return to room temperature.
- Transfer the dough to a clean floured surface then divide dough into 6 equal portions (approx. 115g each). Please use a kitchen scale if you want to be exact. Form each portion to a ball. Rest for 15 minutes.
- Flatten a dough ball. Roll like a swiss roll. Then roll into a long strand (about 9 inches length)
- Please watch the video "How To Shape Bagel"
- Place each bagel onto parchment paper.
- Final Proofing @ 11.15 am:
- I made marks with a pencil between 0.5 cm - 0.75 cm away from the original size of the bagels. Let them proof at a warm place until the dough rise and reach the pencil marks. It took about 2 hours at 29C room temperature. The duration of proofing depends on your ambient temperature and starter.
- Boiling/Scalding:
- In a sauce pan, combine the water, sugar and baking soda. Bring to boil then turn to low heat. Drop the bagels in and simmer each side for about 30 - 40 seconds. I simmer 3 bagels at one time.
- Remove the bagels with strainer ladle and place back onto the parchment paper. Arrange and place into a tray.
- Baking @ 1.15 pm:
- Preheat oven at 220C (top & bottom heat) or 200C (fan-forced) for 15 minutes.
- Bake in a preheated oven for about 20 - 22 minutes, or until golden brown.
- Remove bagel from oven and let them cool on rack.
Yudane Dough
Main Dough
GENERAL NOTES:
SOURDOUGH STARTER
Please click this link for "How To Make Sourdough Starter" and "Sourdough Maintenance"
A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak. A starter that is fed regularly will be more active in general. If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.
GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.
Gluten in dough can be developed by autolyse, resting, kneading or folding.
The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.
However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.
The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).
From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
PROOFING
Please note that the proofing timing may also vary depending on your climate, environment, flour and your starter.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
Proofing:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.
BAKING TEMPERATURE AND TIME
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Labels:
Breads (Sourdough) - Other Breads,
Just tried this sourdough bagel! It is amazing! Thou my dough is abit sticky when shaping. Will improve and perfect it! Thank you for sharing the recipe
ReplyDeleteHi, thanks for trying and your feedback. Please hold back some water and don't add all. Each flour absorb water differently. The flour I used absorb more water.
DeleteCheers :)
I've been making sourdough for over a year, but I had never made sourdough bagels. I was really pleased with how they turned out! I tend to be a little skeptical of attempts to make things with sourdough that are not normally made with sourdough; I tend to think normally those things are best just as they are. But these bagels were great, and I'll make them again. The only change I made was that I halved the amount of sugar in the recipe for the dough - I really don't like my bread too sweet and I prefer it slightly healthier. Next time I might try using even less sugar or none, except for the sugar mixed into the boiling water in the scalding stage. Thanks for the recipe!
ReplyDeleteHi, thank you for trying this recipe and your kind feedback. I am happy to hear that you like it. I used more sugar is because I tried to cut down the sourness of the bread. The long retard in the fridge may make the bread sour if I don't add enough sugar. The natural yeast will eat the sugar so it is actually not very sweet. However, it is individual preference. Some people don't mind the sourness.
DeleteYou are right, cutting down sugar is more healthy.
Happy baking and can't wait to hear from you again on your next baking.
Cheers :)
What kind of brown sugar do you use?
ReplyDeleteHi, thanks for visiting Bake with Paws. I used organic light brown cane sugar.
DeleteCheers :)
Hi, how about if i dont have enough '2 days old' discard , or i ónly have older discard (1 week)? Can i just use fresh starter? Thanks before.
ReplyDeleteHi, thanks for visiting Bake with Paws. Yes, it is best to feed new starter to make this bagel. One week old starter maybe too weak.
DeleteCheers and happy baking :)
Hi, have you tried using sweet stiff starter for this recipe? Would like to make sourdough bagels but don’t want it to come out sour
ReplyDeleteHi, thank you for visiting Bake with Paws.
ReplyDeleteThis recipe is good and not sour. I guess it is because of the scalding process in soda and sugar water. That's why I did not create recipe using SST for bagels.
To be honest, not all the time the soft bread make from Sweet Stiff Stater is not sour. Sometimes couldn't really taste the tanginess and sometimes could taste a little. The enrich high fat, sugar and egg recipe will taste less sour or not sour at all.
Cheers :)
Hello, is it possible to not retard the dough in the fridge overnight and bake on the same day instead? My dough rose too high after coming out of the fridge TT I think my fridge is not cold enough. Thank you!
ReplyDeleteHi, thanks for trying this recipe. Yes, of course you can.
DeleteCheers and happy baking :)
Hi :) thank you so much for the recipe. The texture was really great but they tasted a bit sour. I used fresh starter so I’m not really sure why they were sour TT should I try adding a little bit of instant yeast to the dough next time? If so, could you pls suggest how much? Thank you so much.
ReplyDeleteSorry one more question :) can I add sugar to my starter to make the bagel less sour? Thank you :D
ReplyDeleteHi, thank you for trying this recipe and your feedback. Mine was ok and very mild sourness and sometimes I couldn't taste it. However, we have the different sourdough starter.
DeleteNo worry.. How much of sugar that you used? I used around 20g. Maybe you can add more sugar to the dough as it is long overnight retard in the fridge.
Yes, you can also add instant yeast, maybe 1g - 1.5g?
Cheers and happy baking :)
Thank you so much for replying :) I used about 25g of cane sugar. Maybe I’ll try using brown sugar next time as well and maybe do a same day bake. Will let you know how it goes. Thanks again! 🩷🩷
DeleteYou are most welcome :) Maybe you should try adding instant yeast next time.
DeleteCheers :)
Have tried this bagel recipe twice. Just great. But always encounter a issue that the bottom of the bagel end up dark brown colour ( feel like over cook) any solution for this ? Thanks
ReplyDeleteHi, thank you for trying this recipe and your feedback. I suspect it could be the liquid from scalding water trapped in the bottom. Baking soda will make the bakes brown colour. You may want to try to place the bagels on wire rack to drip off the excess liquid before placing on the parchment paper. Or gently tap the bagel kitchen towel paper.
DeleteIf the caused is not the above, maybe is the oven?
Cheers and happy baking :)