Friday, September 17, 2010

Sourdough Bagels and Twists (100% whole grain)

These bagels look  more like obwarzanki from Poland but  they're much softer. I really like their taste. Twist with rye flour are little harder and didn`t want to swim during boiling. And the  Parmigiano-Reggiano topping was not a good idea. 

Soaker 1 for bagels
85 g whole wheat flour
142 g organic multigrain hot cereal (rye,barley,oats,wheat) 100% whole grain
5 g salt
160 g water

Soaker 2 for twists
113 g whole wheat flour
113 g dark rye flour
5 g salt
158 g water

Mix all of the soaker ingredients together, cover the bowl and leave at room temperature for 6 hours.

Final dough 1&2:
soaker 1 or 2
140 g sourdough
85 g whole wheat flour
Mix all of the ingredients, cover and leave at room temperature for 2 hours. Shape the bagles and twists. Leave them at room temperature for 60 minutes, then cover  put them in a refrigerator overnight.
Next day, place a large pot of water on to boil and add 2 teaspoons of baking soda. Boil bagels and twist for 1 minute each side. Then seed them or top with grated cheese.
Preheat the oven to 500 F. Bake 10 minutes in 450 F, flip the bagels over and bake for  another 10 minutes.

Recipe adapted from:
Petar  Reinhart`s -WHOLE GRAIN BREADS - ingredients


  1. Rzeczywiście z wyglądu przypominają obwarzanki:) W takiej inszej wersji z wielką chęcią chciałabym ich spróbować:)

  2. Anulka, jakie cudne u Ciebie wypieki!
    Ja robię tak samo- wyłącznie ręcznie i na zakwasie.
    A obwarzanki śliczne!

  3. Amber -bardzo sie ciesze, ze mnie odwiedzilas!:)