Comments on: Bagels 100% Sourdough. Opinions 100% Mine. http://www.wildyeastblog.com/2011/04/07/sourdough-bagels-2/ Notes from my kitchen, in which I bake bread and raise a few other matters Fri, 24 May 2013 02:12:06 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: May: Let the Searing Begin | fadetheprompt http://www.wildyeastblog.com/2011/04/07/sourdough-bagels-2/comment-page-1/#comment-60680 May: Let the Searing Begin | fadetheprompt Mon, 06 May 2013 01:11:18 +0000 http://www.wildyeastblog.com/?p=9319#comment-60680 [...] these sourdough bagels weren’t seared, but they turned out really really [...] [...] these sourdough bagels weren’t seared, but they turned out really really [...]

]]> By: Spiced Sourdough Pregels (Pretzels + Bagels) | Baking Badly http://www.wildyeastblog.com/2011/04/07/sourdough-bagels-2/comment-page-1/#comment-58527 Spiced Sourdough Pregels (Pretzels + Bagels) | Baking Badly Sun, 31 Mar 2013 10:05:22 +0000 http://www.wildyeastblog.com/?p=9319#comment-58527 [...] from the blog Wild Yeast, the following adjustments were made to the original [...] [...] from the blog Wild Yeast, the following adjustments were made to the original [...]

]]> By: UpStateLady http://www.wildyeastblog.com/2011/04/07/sourdough-bagels-2/comment-page-1/#comment-55980 UpStateLady Sun, 24 Feb 2013 13:34:58 +0000 http://www.wildyeastblog.com/?p=9319#comment-55980 Fantastic recipe! My husband is from NJ and he has given your recipe the seal of approval! These are JUST like East Coast bagels! Bravo! On a side note, I am such a fan! I found your blog about 2 months ago when I was determined to make bread that we just can't get where we live. Your recipes are easy to follow, always turn out perfectly, and I find myself wanting to bake more and more because of the success I have had with your recipes. I think you need to write a book! Fantastic recipe! My husband is from NJ and he has given your recipe the seal of approval! These are JUST like East Coast bagels! Bravo!

On a side note, I am such a fan! I found your blog about 2 months ago when I was determined to make bread that we just can’t get where we live. Your recipes are easy to follow, always turn out perfectly, and I find myself wanting to bake more and more because of the success I have had with your recipes. I think you need to write a book!

]]> By: http://ask-a-geek.com http://www.wildyeastblog.com/2011/04/07/sourdough-bagels-2/comment-page-1/#comment-55882 http://ask-a-geek.com Sat, 23 Feb 2013 11:50:23 +0000 http://www.wildyeastblog.com/?p=9319#comment-55882 This post is good and fruitful in support of all new Personal home pages related web programmers; they must study it and perform the practice. This post is good and fruitful in support of all new Personal home pages related
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]]> By: Heather Miller http://www.wildyeastblog.com/2011/04/07/sourdough-bagels-2/comment-page-1/#comment-55552 Heather Miller Wed, 20 Feb 2013 21:52:34 +0000 http://www.wildyeastblog.com/?p=9319#comment-55552 Thank you for sharing this awesome recipe! I've made other bagel recipes in my Kitchenaid and it always worried me that it would strain the motor. The amount of dough your recipe makes is just right for my Kitchenaid and it had no trouble kneading the dough as long as I needed to really develop the gluten. I just made 2 batches back to back since I wanted enough to freeze. I used malt syrup in place of the non-diastatic malt powder. I also let them rise at room temp for nearly 5 hours. It's winter so I just put them outside to chill. After a couple hours, I noticed it had dropped below freezing outside so I brought them back in for a little over an hour. I put them back outside to chill back down and firm up about 45 mins before boiling. They turned out better than any bagels I've ever made! Great crumb- perfect amount of chew without being hard or too dense with lots of little holes and a thin, crispy, beautiful crust. This will be my go-to recipe for bagels now. Thank you! Thank you for sharing this awesome recipe! I’ve made other bagel recipes in my Kitchenaid and it always worried me that it would strain the motor. The amount of dough your recipe makes is just right for my Kitchenaid and it had no trouble kneading the dough as long as I needed to really develop the gluten. I just made 2 batches back to back since I wanted enough to freeze.

I used malt syrup in place of the non-diastatic malt powder. I also let them rise at room temp for nearly 5 hours. It’s winter so I just put them outside to chill. After a couple hours, I noticed it had dropped below freezing outside so I brought them back in for a little over an hour. I put them back outside to chill back down and firm up about 45 mins before boiling.

They turned out better than any bagels I’ve ever made! Great crumb- perfect amount of chew without being hard or too dense with lots of little holes and a thin, crispy, beautiful crust. This will be my go-to recipe for bagels now. Thank you!

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