3-ingredient sourdough bagel 🅡🅔🅒🅘🅟🅔 (Makes 6 Regular Bagels) 400g Bread Flour 80g Levain 8g Salt 200g Water Instant Yeast Version : 450g Bread Flour 100g All-Purpose Flour 270g Water 5g Instant Yeast OR 9g Fresh Yeast 8g Salt 🅜🅔🅣🅗🅞🅓 ♡ ➡️ Combine everything into a lovely shaggy mass with no dry flour bits and let the dough rest for 20min. ➡️ Knead the dough for a few minutes until you get a rough dough ball. ➡️ Cover and proof until double. ➡️ At this point, you can place the whole dough or divide into 6 equal portions straightaway and store in the fridge for overnight cold retard ➡️ The next day, shape the dough balls into bagels using any fashion you fancy. ➡️ Proof for 2-3h at room temp until the bagels are light and fluffy ➡️ Put a pot of water to boil and give the bagels a flash bath of 20-40 sec on each side, depending on how chewy you like your bagels to be. ➡️ Bake at 210C for ~15 - 20 min.
@@ingenoviana9622It’s oil! I don’t know why she does not list this step. You want to lightly oil the container that the bagel dough sits overnight in, otherwise it will stick to it!
3-ingredient sourdough bagel
🅡🅔🅒🅘🅟🅔
(Makes 6 Regular Bagels)
400g Bread Flour
80g Levain
8g Salt
200g Water
Instant Yeast Version :
450g Bread Flour
100g All-Purpose Flour
270g Water
5g Instant Yeast OR 9g Fresh Yeast
8g Salt
🅜🅔🅣🅗🅞🅓 ♡
➡️ Combine everything into a lovely shaggy mass with no dry flour bits and let the dough rest for 20min.
➡️ Knead the dough for a few minutes until you get a rough dough ball.
➡️ Cover and proof until double.
➡️ At this point, you can place the whole dough or divide into 6 equal portions straightaway and store in the fridge for overnight cold retard
➡️ The next day, shape the dough balls into bagels using any fashion you fancy.
➡️ Proof for 2-3h at room temp until the bagels are light and fluffy
➡️ Put a pot of water to boil and give the bagels a flash bath of 20-40 sec on each side, depending on how chewy you like your bagels to be.
➡️ Bake at 210C for ~15 - 20 min.
I have a questions
Can i use all purpose flour?
This recipe produce soft and fluffy bagel?
I would recommend bread flour for a more chewy and bread-like texture 😊
Hello, can I ask. When you shape the bagels I saw your hands a bit shine, did you use oil or just wet your hands with water? Thankyou 😊
@@ingenoviana9622It’s oil! I don’t know why she does not list this step. You want to lightly oil the container that the bagel dough sits overnight in, otherwise it will stick to it!
Looks really delicious!
Thanks for sharing!
Pleasure ☺️
Such a soft bagel.. i am sure it would be wonderful experience ❤
🙌🙌😋😋 Please give the recipe a try!
I love that this is vegan! I always appreciate recipes that I can eat 😊