Tag Archives: bagels

Sourdough Jerusalem Bagels

27 Jan

I’ve been wanting to try baking these for quite some time now and finally managed to do it.  Unlike NY style bagels these are not boiled, but rather baked and dipped in a sweet pomegranate molasses and sesame seed mixture which gives these bagels a very unique flavor.  I converted a recipe using instant yeast to sourdough I found in The Palestinian Table by Reem Kassis. My mother starter is kept at 66% hydration so if yours is different you can adjust accordingly.

I have never eaten the authentic Jerusalem Bagels so I have nothing to compare them to, but I do have to say they were pretty awesome especially eating one a few minutes after baking.  The sesame seed pomegranate topping mixture really gives these a unique flavor and they were also great the next day re-heated or toasted with some butter or cream cheese.

Please note, the sesame topping amounts listed made almost double of what is needed for this amount of dough.  You can easily cut it in half unless you are making a larger amount of dough.

 

Here are the Zip files for the above BreadStorm files.

For Topping:
75 grams Sesame Seeds
18 grams Pomegranate Molasses
19 grams Hot Water

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the milk for about 1 minute.  Let the rough dough sit for about 20 minutes.  Next add the levain, baking powder, sugar and salt and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours (or 1 hour if using a proofer set at 78 degrees).  Prepare the topping while you are waiting for the dough to come to room temperature.

Mix the seeds, pomegranate molasses with the hot water in a shallow baking dish that is around 1 1/2 qt/1,5L oval size or square.  Make sure the seeds are nice and damp but not clumpy.  You can add some more water if necessary.

When the dough is ready, divide into 6 equal pieces and form each one into a ball.  Poke a hole through the middle and stretch the dough outward to create an oval ring about 6″ long.  Try to use your fingers and make the whole as large as you can.  Let the bagels rest on a baking sheet with parchment paper for around 1 hour until they are getting nice and puffy.

While they are resting, preheat your oven to 425 degrees Fahrenheit.

When ready to bake, dip each bagel into the seed mixture and press top of each so they stick and cover the entire surface.  Try to pull the dough a bit more and make the hole larger if possible.  Place the bagels onto the baking sheet and let them rest for around 15-20 minutes.  The original recipe did not use any steam, but I always like to, and recommend you do the same.

Bake the bagels with steam, for 15-20 minutes until they are nice and brown.  Remove the and place on a cooling rack.  Eat them when they are still warm and enjoy!

 

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Durum Yeast Water Bagels

6 Nov

If you live in New York like me you are spoiled as there is little doubt we have more bagel shops than anywhere in the country and most of them are very good.  I have tried bagels in other cities and usually they taste like a dense tasteless ball of dough.  Since I usually can get great bagels in my town I usually don’t make them myself but I figured I would give it a go with a twist of course.

I decided to use my apple/blueberry yeast water to make a durum and high gluten flour starter.  I built this as usual in 2 steps as outlined below and I used King Arthur’s Sir Lancelot high gluten flour along with some more durum flour in the final dough.

To shape the bagels I used the technique outlined in the excellent book “Inside the Jewish Bakery” which instructs you to form the dough into ropes and after cutting off the correct size piece to adjoin the rope together and roll out to seal.

I must admit I need more practice with this technique as some of my bagels ended up looking like a blind man-made them.

The end result was satisfactory.  The durum combined with the yeast water provided a nice slightly nutty flavor with a nice moist crumb.  I don’t think I’m ready to open up my own bagel shop yet, but overall they made a nice toasted bagel with cream cheese.

Directions for Yeast Water Levain

Yeast Water Starter Build 1

60 grams Sir Lancelot High Gluten Flour (KAF)

60 grams Durum Flour (KAF)

120 grams Yeast Water Starter

Mix the flour and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 4 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 4 hours.

50 grams Sir Lancelot High Gluten Flour (KAF)

50 grams Durum Flour (KAF)

100 grams Yeast Water Starter

Main Dough Ingredients

400 grams Yeast Water Levain from above

450 grams Sir Lancelot High Gluten Flour (KAF)

100 grams Durum Flour

38 grams Vegetable Oil

25 grams Malt Barley Syrup

14 grams Seas Salt or Table Salt

170 grams Water at Room Temperature

Procedure

Mix the levain with the water to break it up in your mixer or by hand.  Next mix the rest of the ingredients in your mixer or by hand for 2 minutes on speed #1.  Change to speed #2 for 4 minutes and then place on your work surface and knead by hand for about 2 minutes.  You should not have to add any flour as the dough should be tacky  but pretty stiff and easy to knead.

Place the dough in a lightly oiled bowl and cover it.  Let it rest in the bowl for 3 hours.  After 3 hours turn the dough out onto your unfloured work surface and form the dough into a log shape.  Cut it into 2 pieces and roll each piece into a 2″ diameter rope.  Let it rest covered for about 20 minutes to relax the dough.  Roll one of the ends of the rope into a strand about 8 to 10 inches long and wrap it around your knuckles and break it off with your thumbnail or a bench scraper.  Roll the overlapping ends against your work surface to seal the bagel.  You may need to spray some water on the surface to help roll and seal the bagels.

Place the bagels on a parchment lined baking sheet and cover with oil sprayed plastic wrap.  Place the bagels in your refrigerator overnight to develop the maximum flavor.

The next morning heat your oven to 460 degrees F. while at the same time prepare a large pot of water and bring to a rolling boil.  Add another 25 grams of malt syrup to the boiling water (note this is not listed in the total ingredients).  Next add 2-3 bagels at a time in the boiling water and remove them once they start to float.

Place the bagels on a cooling rack and immediately add your toppings of choice.  I used toasted onions, poppy seeds, toasted garlic mix and parmesan cheese mix.

Once the oven has come up to temperature, place the bagels on your baking sheet again and bake for 15 to 20 minutes until they are nice a brown.

Remove them from the oven when done and let cool on a rack for about 20 minutes or longer before diving in.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Cosmo Waiting Patiently for a Bagel