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Sunday Morning Bagels

we recommend using MG organic sifted wheat flour

from the book ‘Artisan Sourdough Made Simple’ by Emilie Raffa

Jerome Rigot of Au Bon Vivant came by the Miller’s Table Cafe this past winter to offer a class in making sourdough bread. He shared this recipe with us – as it is a good starter for your ‘starter’! If you are lucky enough to live (or visit) in Maine you can find Jerome’s bread at the Belfast farmer’s market – made with Maine Grains, of course!

Bagels
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Print Recipe
adapted from Artisan Sourdough Made Simple by Emilie Raffa
Bagels
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
adapted from Artisan Sourdough Made Simple by Emilie Raffa
Servings
8Bagels
Servings
8Bagels
Ingredients
  • 3/4 cup bubbly, active starter start a day or so ahead of time if need be
  • 1 cup Warm Water Plus 2 tsp
  • 4 cups MG sifted flour MG Sifted or Whole Wheat Organic Flour
  • 1 1/2 tsps Sea Salt fine sea salt
  • 1 tbsp Honey
  • cooking spray or oil for coating parchment
  • options: mixed seeds - poppyseeds, sesame flax, sunflower, caraway, herbs
Servings: Bagels
Units:
Ingredients
  • 3/4 cup bubbly, active starter start a day or so ahead of time if need be
  • 1 cup Warm Water Plus 2 tsp
  • 4 cups MG sifted flour MG Sifted or Whole Wheat Organic Flour
  • 1 1/2 tsps Sea Salt fine sea salt
  • 1 tbsp Honey
  • cooking spray or oil for coating parchment
  • options: mixed seeds - poppyseeds, sesame flax, sunflower, caraway, herbs
Servings: Bagels
Units:
Instructions
  1. A few days before baking - feed your starter until it is bubbly and active. 1 - First - boil your dough to set the crust and keeps it from rising too much. 2 -Second - bake the bagels for a nice golden crust 1 & 2 can be done over two days if you like.
  2. Dough: In a large bowl whisk the starter, water and sugar together with a fork. Add flour and salt. Combine to form a rough dough - then finish mixing by had to fully incorporate the flour. A stand mixer can be used on low speed for 5-6 minutes to combine. Cover the dough with a damp towel and let rest for 45 minutes to 1 hour.
  3. After the dough has rested - work the dough into a semi-smooth ball - for about 15-20 seconds. Cover the bowl with a damp bowl and let rise until double - about 8-10 hours at room temps (70). Line a sheet pan with parchment (lightly coat with oil or spray). Remove the dough onto a floured surface. Flatten into a rectangle and divide into 8 equal pieces. Gather the ends, flip dough over, roll each piece into a ball. Let the dough rest on your sheet pan for 10-15 minutes - this will relax the gluten.
  4. Working with one ball of dough at a time, poke a hole in the center. Lift the dough, inserting both index fingers thru the hole and roll the dough gently to stretch the opening to about the size of a walnut. When finished, place the dough back onto the sheet pan. Repeat with other dough balls. Cover the dough with a damp towel and let rest for 15-20 minutes. The dough will puff up slightly. Bring a medium pot of water to boil. Add the honey to the water and whisk to dissolve. Preheat the oven to 425 F Add the seeds to a shallow bowl. Boil the bagels 2-3 at a time and wait for them to float to the top-about 10 seconds. Simmer for 30 seconds on each side for a thin crust. Use a slotted spoon to transfer the bagels back to the sheet pan - placing them rounded side up. When slightly cool but still wet - dip the rounded side into the seeds. Place back onto the sheet pan. Bake: bake for about 20-25 minutes. Flip them over to briefly cook the bottom side. When ready the bagels will be puffed up and light golden brown and feel light to the touch. Cool on a wire rack. Eat.
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Mill: 42 Court Street Skowhegan, ME 04976

Mail: PO Box 2060 Skowhegan, ME 04976

info@mainegrains.com

207-474-8001

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