Sourdough Rye Bagel Recipe

Easy Rye Bagels » the best homemade bagel recipes

WEBJun 7, 2021 · Pour 300 grams water over the caraway seeds and let steep in the fridge 8-10 minutes until lukewarm to the touch (90°-110°F). …

Rating: 4.8/5(6)
1. Divide your dough. If combining a few smaller pieces, stack them with the smallest on top.
2. Fold all the edges of the dough across the center creating a smooth surface against the counter.
3. Flip the dough smooth side up. In a cupped hand, slide it toward you. Rotate 90 degrees and repeat.
4. Flip the dough over and use flour-coated hands to poke a thumb through the “seam” at the bottom.

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Sourdough Bagels Easy Overnight! Little Spoon Farm

WEBApr 15, 2020 · In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula.Add the bread flour and use your hands to …

1. 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
2. In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8-12 hours. (See notes for cinnamon raisin bagels.)

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