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Rhiannon
@Rhiannon

been making bagels! threw together this recipe the other day & it's been turning out really nice, I'll include the text of the recipe screenshot under the cut. the topping i used on a few of these was minced garlic mixed with salt and pepper, which was pretty tasty


poolish, 2 hour ferment:
-150g flour
-150g water
-4.5g instant yeast (half of this if you want a 4 hour ferment instead)

yudane, make ahead and let cool, covered:
-100g flour
-150g boiling water

combine and add:
-10g salt
-20g honey/sugar/whatever
-250g flour

knead until it's ready, like 9m in stand mixer? use the windowpane test. bulk ferment until it's ready, like 45m probably. divide into 8 portions. shape via hand rolling. proof for another 45m/until ready

boiling solution:
-2L water
-15g baking soda
-15g salt
-30g molasses/honey/malt syrup/whatever

line baking sheet with cornmeal
egg wash if desired
toppings? idk man go crazy

boil 45-60 seconds per side, then bake at 500f for 12 minutes


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in reply to @Rhiannon's post:

take a little piece of the dough, and try to stretch it gently with your fingers. if you can get it thin enough that it starts to get a little bit translucent before it tears, then the gluten structure is sufficiently developed and you can stop kneading. this is a good rule of thumb for pretty much any bread dough

something nice about this recipe it's that the work comes in 15 minute chunks every hour or two, rather than happening all at once. if I'm going to be home anyways, it's pretty easy to fit into my day even if i don't have much energy