Sourdough Bagels with Sprouted Wheat

These chewy sourdough bagels are made with all-purpose flour, a portion of sprouted wheat flour, water, salt, and sourdough starter.

I’ve been in a bagel-making frenzy for the past several weeks.  I’ve experimented with all sorts of bagels using different types of fermentation from kefir milk to kefir water to kombucha.

After I made the kombucha bagels, I realized I hadn’t posted about plain sourdough bagels in a while. There is nothing plain about these sourdough bagels; I just mean that I didn’t add any other type of fermentation to the dough.

This version is made with all-purpose flour and a portion of sprouted wheat flour, but no additional fermentation except sourdough.   I started the dough on a Friday night but didn’t have time to bake the bagels until Monday night.  I wasn’t sure if the extended fermentation would help or hinder, but they turned out better than I expected. I was very pleased with the color, texture, and flavor of these bagels.

I’ve gotten fairly consistent results each time I used this method to make bagels.  For all of my recent experiments, I’ve added some sprouted wheat flour, but you could use all-purpose flour only.  I haven’t tried a completely sprouted-wheat version – yet, but it would be an interesting experiment.

Bagels made with different types of ferments

• Gluten-Free Bagels with Kefir Water
• Kefir Milk Asiago Spelt Semolina Bagels
• Kefir Milk Pumpkin Spelt Bagels Make a Delicious Treat
• Sourdough Kefir Water Bagels with Sprouted Wheat
• Sourdough Kombucha Bagels with Sprouted Wheat
• Sourdough Bagels with Sprouted Wheat

Sourdough Bagels with Sprouted Wheat

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• Author: Bread Experience

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Description

These chewy sourdough bagels are made with all-purpose flour, a portion of sprouted wheat flour, water, salt and sourdough starter.

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Ingredients

Units USM Scale 1x2x3x

Dough:

• 2 cups / 240 grams all-purpose flour, + extra for kneading
• 1 cup / 130 grams sprouted wheat flour
• 200–225 grams water, room temperature
• 1 cup / 265 grams active 100% hydration sourdough starter *
• 1 3/4 teaspoons / 10 grams fine sea salt
• Sesame or poppy seeds, or the seeds of your choice for sprinkling

For boiling the bagels:

• 2 quarts water
• 1 1/2 tablespoons barley malt powder, more if darker bagels are desired
• 1 tablespoon baking soda
• ~1 1/2 teaspoons / 8 grams salt

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Instructions

1. In a large bowl, whisk together the dry ingredients: all-purpose flour, sprouted wheat flour, and salt.
2. Combine the starter and water and mix with the dry ingredients using a Danish dough whisk or wooden spoon. When the dough becomes to thick to mix with the whisk or spoon; continue mixing with your hands until everything is thoroughly combined.
3. Form the dough into a rough ball and place it in a lightly greased bowl. Cover with plastic wrap or a kitchen towel and let it proof in the bowl for a total of 2 hours.
4. After the first hour, on a lightly floured work surface (or in the bowl), fold the dough onto itself from all 4 corners to strengthen the gluten structure. Form the dough into a ball again and place the dough back in the bowl; recover. Fold the dough again after the 2nd hour, and place it back in the bowl. Tightly cover and place in the refrigerator to retard overnight.
5. The next day, or up to 48 hours later, remove the bowl from the refrigerator and allow the dough to warm up to room temperature.
6. Divide the dough into 8 equal balls. Let the dough balls rest for 15 -20 minutes.
7. Shape the balls into bagels by poking a hole in the middle of the ball with your finger. Gently widen the hole until it forms a ring. The bagels will continue to expand so make the holes a little larger than you think.
8. Put the shaped bagels on a lightly greased baking sheet or a baking sheet covered with greased parchment paper. Set them aside for 30 minutes to 1 hour.
9. Preheat the oven to 450 degrees F.
10. Check to see if the bagels are ready to be boiled by performing a “float” test after 30 minutes. To do this, fill a small bowl with water and place one of the bagels in the water. If it floats, the bagels are ready to be boiled, if not, wait another 20 to 30 minutes.
11. Prepare the poaching liquid by filling a large pot halfway with water and bringing it to a boil. Reduce to a simmer. Add 1 tbsp baking soda, 1 1/2 tbsp barley malt and 1 tsp salt.
12. Using a large slotted spoon or tongs, gently lower a bagel top down into the simmering water. Let it simmer for 45 seconds, then flip over with the slotted spoon and let it simmer on the other side for about 30 seconds. Longer boiling results in a chewier bagel.
13. Place the bagels on a wire rack to drain for a few seconds before placing them top side up on the baking sheet. Continue with the remaining bagels.
14. Sprinkle the tops of the slightly wet bagels with the seeds of your choice.
15. Transfer the baking sheet to the oven and bake for 8 – 10 minutes. Rotate the baking sheet and bake another 10 or so minutes until browned on top.
16. Remove the bagels to a wire rack to cool 30 minutes before slicing and serving.

Notes

* The day before you plan to make these bagels, feed your sourdough starter, preferably in the morning so it will be ready to use when you make the dough in the afternoon or evening.

• Category: Bagels

Thank you for joining me on my bagel-making journey.

Happy Baking!

Cathy