Monday, May 23, 2011

Sourdough Buckwheat Bagels

For the XIII Festival of Jewish Culture SIMCHA I baked my version of bagels. The Bagel was brought to New York City by Jewish  Immigrants from Eastern Europe in the 1880s. Until the 1920s it was hardly known  in other parts of the United States. Not before the last quarter of the 20th century they has become popular throughout US.

Submitting toYeastspotting.

Inspired by the recipe from:Wanton Flavours.

Sourdough Starter:
150 g whole wheat sourdough
200 g whole wheat flour
200 g water

Final Dough:
550g sourdough starter
150g  water
450g whole wheat flour
100g buckwheat flour
38g vegetable oil
15g salt

Mix these all ingredients to form a stiffish dough. Let sit for 10 minutes and knead  the dough for about 10 minutes in  its bowl. Then leave the dough to rise in a warm place for 3  hours.
Remove the dough from the bowl and  knead it briefly.  Then divide into 12 pieces, forming each segment into a flattened ball (each one should weigh about 100g).

Form it into the traditional bagel shape

  •  by sticking your finger through the middle to form the hole
  •  or by rolling the ball into a cigar shape and joining the ends to make the ring shape.

 Place the bagels on this tray, cover them and let proof at room temperature for 3 hours. Then refrigerate overnight for retarding to allow the flavours to develop.

The next morning, turn on the oven 450F. Remove the bagels from refrigerator. (*I didn't boil them.)  Brush them with some milk and  top with poppy seeds, white and black sesame seed or any seeds of your choice.

Then bake  the bagels at 400F for about 20 minutes with steam.

1 comment:

  1. I've only just seen this! Thanks for the link.

    I am glad that the recipe worked; I haven't made them for a while, but this reminder will take me back to them. I always boil bagels!

    By strange coincidence, I am making a bochenkowo style bread at the moment which is going to be in a post in a few days time