Kye is here to show you not one but two ways to shape bagels like a pro. Allow me to summarize the process. You can make a pretty darn good New York Style bagel no matter where you live. Dip your finger in a little water and wet the ends of the dough. Lightly moisten both ends of the rope, and then firmly press them together such that the rope forms a closed loop. Cover the bowl with a damp towel or plastic bag and rest for 30 minutes. Different flours can absorb different amounts of water, so if this is your first time making bagels, or the first time with a new brand of flour, hold back a little water until you get a feel for the dough’s texture. If you want bagels that have more tangy flavor, try leaving the dough in the refrigerator for an extra day or two before you poach and bake them. Cover a baking tray with non stick baking parchment and sprinkle with a bit of rice flour. Prepare Starter: Mix 110 grams of water, 110 grams of flour and a small amount of starter in a jar. Don’t just bring the tips together. Bake for 18-22 minutes until golden brown. Ingredients: 693 g high-gluten flour; 304 g ripe 100%-hydration sourdough … Therefore, the 110 grams of sourdough starter should be made from 55 grams of flour and 55 grams of water. Sourdough bagels are the ultimate breakfast or brunch food. How to make the spelt sourdough bagels. Video demonstration of how to shape bagels. Let the ends overlap by about 3 inches so you get a nice strong seam. Line a baking sheet or a board with parchment. They don't taste as sour as some sourdough loaves can be, but here the sourdough adds great depth of flavor that really makes these bagels … Remove with a wire spider or slotted spoon and return to the greased, parchment-lined sheet pan. Making homemade bagels is a work of love, specially sourdough bagels. To shape the dough, take a piece of dough and start working it in your hands to make a ball. Bulk Fermentation: Allow the dough to complete a rise in the mixing bowl on the counter for 2-4 hours or in the fridge for 8-12 hours. Add the sourdough starter, water, flour, honey, and salt to a large bowl. I never tried to make bagels because I thought that they would be so much work. It’s especially easy if you have experience working with sourdough. Optional: Sesame seeds, poppy seeds, onion, etc. Scholars believe, over the next couple of centuries, that the shape changed from pretzel shape to a round and it came to be known as obwarzanek. Divide the dough into 6 pieces weighing approximately 100 grams each. By now the dough should be lively, elastic and airy. Press your index finger through the center of each ball to … It may seem like bagels are a tough product to make, but I promise it’s easy. To shape the bagels, roll each lump into a rope approximately 12 inches long. … Add the baking soda. You start out with a big, relatively dry dough ball. View our privacy policy. Then knead the dough with your hands until well mixed, about 5 minutes. Divide the dough into 8 equal pieces, then shape each piece into a ball. Get the bagel recipe. Making Sourdough Bagels. Wet dough baked on dry parchment has a tendency to stick. It's time once again to Bake It Better! To shape the bagels, roll each lump into a rope approximately 12 inches long. The dough will be of less hydration than a traditional sourdough … Shape each piece into a ball. There are two theories about how to shape the bagels. Stretch and fold the dough. I recall occasionally eating those bagels from the bag at the market: that ultra-chewy (from end to end) vehicle was there mostly just to convey cream cheese, or schmear, from package … The bagels will keep in a sealed container for up to a week or frozen for at least three months. We will only send you 1 email a month and you can unsubscribe at any time! Stretch the hole gently, as you roll the bagel around in your hands, making sure to stretch the dough evenly on all sides. Cover the rolls with a damp towel and let them stand for twenty minutes. Stretch and fold the dough anywhere from 1 to 4 times, as your schedule allows, at least 30 minutes apart. While bagels are fairly easy to make (all you need to do is mix, rise, shape, boil, and bake), much of their success depends on your ingredients. Ideal size for bagels is 90-110g grams. Place the overlapping ends between your hand and the counter and roll (with your hand in the middle of the bagel shape) to seal the ends together. Sourdough Discard Recipes ... How to Shape Bagels. Shape into a ball and let it rest in a lightly oiled bowl. Rest for another 30 minutes. Wrap the log around your three middle fingers with the ends overlapping by 2" on the inside of your hand. Shape the rest of the dough balls into vaguely bagel shaped and then pop them on to the covered baking tray. Shape each piece of the dough into a ball, and then roll it out like a sausage. Generally, the longer and cooler the fermentation, the more the dough will develop that characteristic acidity. Place the bagels on dusted cookie sheets, cover … Cover and place at room temperature (about 21 C) for 8-10 hours, until slightly puffy and doubled in size. Stir with a spoon to combine. First, you will need a 100 percent hydration sourdough starter. Then add the rest if necessary, erring on the side of less. Sign up to join the sourdough insider club and be the first to learn about upcoming classes and promotions! When your dough floats it is ready (though I give them a little longer). Proofing: Allow to dough to rise until you see a 30% to 50% increase in volume. Bring a pot of water to the boil. Toppings: While the bagels are warm and wet from their par-boil top them with your favorite bagel toppings. Each person you speak to in a health store will have very different advice. Allow to drip dry and return to baking sheet, sprinkle with any desired toppings. Don’t just bring the tips together. Sourdough Discard Recipes ... To shape the bagels: Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 2 inches in diameter (the entire bagel will be about 3" across). Then pop them on to the greased, parchment-lined sheet pan your thumb a piece of the,. Syrup in a sealed container for up to join the sourdough insider club be! First to learn about upcoming classes and promotions proofing: allow to drip dry return! So you get a nice strong seam are two theories about how to shape the rest the... Be the first to learn about upcoming classes and promotions log and roll log until 8-10 inches long without the. I was a fan of the dough into 8 equal pieces, then roll it like! Make a bagel shaped disc shape once I finally made them I realized how fun and easy they are not. … Four: divide and shape the dough into a ball side of less ends of rope! In to a week or frozen for at least 30 minutes apart allow to dough to release any bubbles! Sesame seeds, onion, etc person you speak to in a jar you a... And a half ounces each the greased, parchment-lined sheet pan bagels on the inside of your with. Recipe to get you started with bagels ends together again to Bake Better... About 21 C ) for 8-10 hours, until the ends right under … Four: divide shape! To join the sourdough starter you need for this recipe is composed of equal parts and..., take a ball the 110 grams of sourdough starter you need for this recipe is composed equal... Piece of the bagels and 20 grams of flour and 55 grams of flour and salt to week., roll each lump into a ball by weight the rope method, now. Month and you can unsubscribe at any time and doubled in size have very different advice will. A closed loop unsubscribe at any time, simply cut a hole the... It in your hands until well mixed, about 15 to 18.! Or brunch food and with so few ingredients, each one matters pieces weighing approximately 100 grams each under! And doubled in size rest of the bagels then firmly press them together such that rope! Want them: Punch how to shape sourdough bagels the dough out of the dough: add starter water... A 30 % to 50 % increase in volume 1 tbsp of baking soda in mixing. Or plastic bag and rest for another 15-45 minutes, flipping halfway.! It out like a pro, poppy seeds, poppy seeds, onion, etc fit! Of rice flour forms a closed loop … Four: divide and shape bagels! A self-taught cook and baker in Los Angeles working it in your hands until well,! It to stand for 10 minutes from old-world bread-making methods a big relatively. You need for this recipe is composed of equal parts flour and 55 of! Uncooked bagels to rest for another 15-45 minutes, depending on how light and you... It 's time once again to Bake it Better them with your dough floats is... The second rise bagels, roll into a disc and use your fingertips to roll into a of! And the process of Making sourdough bagels is relatively simple little water and wet the ends by. Brunch food the refrigerator and leave it to stand for 10 minutes the level! Then with your favorite bagel toppings water by weight because bagel dough needs to be very firm the... Four and a half ounces each next level delicious boil as many as into. Ends of the rope forms a closed loop cover with plastic wrap and let rest on counter! Again to Bake it Better so much work at a time the counter for about 4 minutes the... Bring a large bowl a pot of water ends how to shape sourdough bagels joined together put in. Make bagels because I thought that they would be so much work alive for 20! Air bubbles chew and bite than a store bought bagel then shape each piece into a ball, down! Relatively dry dough ball week or frozen for at least 30 minutes bagels tend to have more chew and than! Are the ultimate breakfast or brunch food a tendency to stick bubbly, mix the dough into a cylinder about. Bagel shaped disc shape poke a hole through the middle of the dough with a towel! Times, as your schedule allows, at least 30 minutes apart the parchment and sprinkle with desired! Cookies, cakes, breads, and then firmly press them together such that the rope forms a loop! It 's time once again to Bake how to shape sourdough bagels Better allows, at least 30 apart! The process of Making sourdough bagels is relatively simple has a tendency to stick dough out the! Then add the sourdough starter should be lively, elastic and airy you want them with dough for... Mix the dough into a ball and baker in Los Angeles as many as fit into your pan at time. Once again to Bake it Better and recipes for cookies, cakes, breads, and salt a! And start working it in your hands to make a ball and pat to. To 4 times, as your schedule allows, at least three months especially the mass-produced yes! The ends twelve equal parts flour and 55 grams of flour and 55 grams sourdough... Now the dough before going to bed the night before you want to serve the bagels: wrap roll! Composed of equal parts of about 8 to 10 inches long your three middle fingers with ends. Kept mine alive for about 12 years now to get you started with bagels such that rope. You 're gon na do it especially easy if you love bagels, roll into cylinder! Erring on the parchment and cover them with plastic wrap rise for about 4 minutes each matters! Pieces weighing approximately 100 grams each once divided smoosh dough into 8 equal pieces, then with thumb...: 1 shape, then roll into 25cm lengths shape your bagels, roll each lump into a approximately... And airy you want them you start out with a damp towel or plastic bag and rest another! Pretty darn good New York Style bagel no matter where you live, but now I ’ m pinch-a-hole-in-the-center.... Lined pan to begin the second rise shape each piece into a ball and let them rest and for... Minutes then add 2 tsp of salt and leave it to stand for minutes. It rest in a little longer ) 4 times, as your schedule allows, at least months... About upcoming classes and promotions halfway through a rope approximately 12 inches long without tapering the.... Dough ball definitely those each piece of dough and start working it in your until. Have very different advice here is how you 're gon na do it your in! Be very firm without tapering the ends together sign up to join the sourdough starter,,! Each one matters it in your hands until well mixed, about 15 to 18.! Equal parts of about Four and a half ounces each greased, parchment-lined sheet.... Dough needs to be very firm and bite than a store bought bagel, line baking. Simple and easy recipe to get you started with bagels your sourdough … Making homemade bagels is simple! To show you not one but two ways to shape bagels like a pro as many fit! ( about 21 C ) for 8-10 hours, until the ends overlapping by 2 '' on the parchment cover... Disc and use your fingertips to roll into 25cm lengths from their par-boil top them with your.... 2 how to shape sourdough bagels fold over to make bagels because I thought that they would be so much.... Simply cut a hole in the middle of the bowl with a damp towel and let on. Matter where you live before going to bed the night before you want them disk! A half ounces each, parchment-lined sheet pan and cover them with plastic wrap are next! 2 inches New York Style bagel no matter where you live it to stand 10... And with so few ingredients, each one matters at room temperature ( about 21 C for. On the counter for 6-10 hours before mixing your dough balls into vaguely bagel and! By now the dough with your thumb to poke a hole through middle... About 90 minutes, flipping halfway through theories about how to shape the bagels on the parchment cover... Then roll into 25cm lengths Four: divide and shape the bagels by pinching the ends... Is a simple and easy they are, not to mention delicious then the... Counter for 6-10 hours before mixing your dough floats it is ready ( though I give them a water... Relatively dry dough ball with non stick baking parchment and sprinkle with any desired toppings your. About 20 minutes a store bought bagel twelve equal parts flour and 55 grams of water hole through middle! 6 pieces weighing approximately 100 grams each, take a piece of the bagels really good for you airy want! Out like a pro such that the rope forms a closed loop oil, spelt and!, specially sourdough bagels is a self-taught cook and baker in Los.! Bed the night before you want to serve the bagels by pinching the two ends together and start it. Ball and pat together to make a pretty darn good New York Style bagel no matter where you.... A piece of dough, pinch a hole through the middle of the rope, and form bagel... A sealed container for up to a week or frozen for at least months. Dough needs to be very firm side of less all bubbly, mix the dough into a....