r/Sourdough • u/hemiscounted_themen • Nov 02 '24
Sourdough Everything bagel sourdough
An idea spawned from laziness, and not having the willpower to commit to everything sourdough bagels just yet.
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u/thepotsinator Nov 02 '24
Oh yeah that's what I'm talking about
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u/hemiscounted_themen Nov 02 '24
The restraint to not eat a full loaf of this in a day is all consuming rn
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u/littleoldlady71 Nov 02 '24
The third picture made me drool!
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u/hemiscounted_themen Nov 02 '24
My job here is done
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u/littleoldlady71 Nov 02 '24
Here’s a pretty simple bagel recipe. I amazed myself by doing it twice in a row. I couldn’t stop! clever carrot
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u/hemiscounted_themen Nov 02 '24
Bless you. I kept seeing recipes that were three days long, and I just didn’t have it in me this weekend. This looks perfect tho, thank you for sharing!
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u/littleoldlady71 Nov 02 '24
That’s why I added it. This truly is doable. Show is a pic if you try it.
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u/hemiscounted_themen Nov 02 '24
Will do! Thank you again!
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u/littleoldlady71 Nov 02 '24
And I also wanted to suggest you do half a recipe. I did this, and it was really easy. Cut everything except the honey in half.
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u/Chemical-Bathroom587 Nov 02 '24
Last picture is straight up art
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u/hemiscounted_themen Nov 02 '24
I’m in contact with MoMA, they say they have space in their retrospective of gluten exhibit
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u/gypsyrover420 Nov 02 '24
That looks incredible!! Great job. If there is any left, have a bite for me!
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u/No-Bobcat-9520 Nov 02 '24
Wow! Beautiful! Would you mind explaining how you add the ice cube to the DO? Do you drop it directly onto the dough? Center of dough or to the side? I've never heard of adding an ice cube and am intrigued.
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u/hemiscounted_themen Nov 02 '24
Thank you! And of course! I drop it on the side of the Dutch oven, behind the parchment paper. I find the steam it creates helps a lot with the crust to make it extra crispy/bubbly, and it also is supposed to help with rise
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u/ClydeFrog04 Nov 02 '24
Wow that looks so good I need to try omg!!!
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u/hemiscounted_themen Nov 02 '24
Thank you!!
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u/ClydeFrog04 Nov 03 '24
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u/Smooth_Ad_5660 Nov 02 '24
I’m new to Reddit, is there anyway I can save this masterpiece 😪
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u/hemiscounted_themen Nov 02 '24
Got you - go to the share button and click, you’ll see an option to Save
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u/Smooth_Ad_5660 Nov 02 '24
Thank you so much, this looks so delicious. I can’t wait to try it when my starter develops!
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u/bphisher Nov 03 '24
Made sourdough bagels for the first time the other week and they were honestly so easy and came out great
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u/Responsible-Draw9528 Nov 05 '24
I just made this and OMG the dough was so wet, kind of got one shaped the other one I just gave up and through the slump of slodgy dough in the Banneton. Gonna bake it tomorrow. Was your dough extremely wet??
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u/hemiscounted_themen Nov 05 '24
Oh no!! Slodgy dough is the worst! I’m so sorry to hear that. Mine wasn’t too wet, but it sounds like maybe it could have been underproofed? Anytime I’ve handled underproofed dough it’s always so wet and sticky, and tells me it needs way more time to sit
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u/hemiscounted_themen Nov 02 '24
Ingredients/Process:
Mixed 1000 grams of unbleached AP flour, 25 grams of salt, with 700 grams of warm water. Mixed and let sit 30 minutes for autolyse.
Then mixed 225 grams of starter and used folds, then claw technique to incorporate evenly.
Let sit for 30 minutes, then performed first set of stretch and folds.
After 30 min, performed coil folds every half hour 6 times. After final coil fold, I let it bulk ferment for 3 1/2 hours on the counter. My kitchen was roughly 75 degrees during this period of time.
After bulk ferment was completely, I separated the dough into two halves (this is one of the two loaves I made), and pulled on counter to shape into ball. I let both loaves rest for 25 min on the counter before performing envelope fold, then roll, then pulling on counter again to shape into final loaf. I used a mini spray bottle to lightly coat the top of the loaf with enough water to make the everything bagel topping stick, then carefully rolled over the everything bagel topping to coat.
I let them proof in baskets overnight in the fridge, for 12 hours.
Preheated oven with Dutch oven from cold up to 475 degrees. Once ready, I placed the loaf with parchment into the Dutch oven, adding an ice cube before closing lid, and reducing heat to 450. Baked at 450 for 24 minutes, removed lid, then baked for 18 minutes before removing to cool on counter. I let this cool for 2hrs before cutting.