Sourdough Recipes

Sourdough Onion Bagels:

This is an Onion Sourdough Bagel with different toppings: This is for a very big batch which makes 24 large bagels cut the amounts in half for a more manageable batch. I use a bread mixer and add : 3 cups sourdough starter 2.5 cups warm water 3 Tablespoons Malt Syrup 1 Tablespoon Salt (non-iodized) 3 Tablespoon Onion Flakes (toasted) 1 teaspoon onion powder 1/4 cup gluten flour Add up to 10.5 cups bread flour for a stiff dough This is a stiff dough. Let proof for about 4 hours or doubled. Pour out dough on slightly floured surface and knead a few times, form into a ball then divide the ball into 24 pieces. Each ball is approximately 4 ounces of dough. Form each smaller dough ball into the shape of a bagel by punching a hole through the middle and twirling around your fingers to stretch the hole bigger. By the time you are done with shaping the last bagels the first pan has probably been proofing 1/2 hour. Let it proof another hour and 1/2 (about 2 hours altogether) and then in a large skillet bring about 2-3 inches of water to a boil(around 3 quarts), adding 1 Tablespoon of Malt Syrup and 1 Tablespoon of salt to the water.When boiling, gently drop in two or three bagels at a time and turn over after one half minute, boiling gently for one half minute on the other side. Remove with a slotted spoon and place on a greased cookie sheet. As soon as the cookie sheet is filled with bagels that have been boiled, brush on a mixture of beaten egg + 1 Tablespoon water, and sprinke with favorite topping. If you don't want a topping you will still want to use the the egg glaze as it will make the bagel shiny. Bake the bagels in a 400 degree oven for about 20 minutes or nicely browned. Will make 24 bagels. Whole Wheat Sourdough Recipe: This is for a batch which makes two regular loaves. I use a bread mixer and add : 4 cups sourdough starter 2 cups warm water 4 Tablespoons of oil 2 Tablespoons Malt Syrup (can purchase at brewers store or substitute molasses but the malt tasts so much better!) 6 cups hard whole wheat flour (I grind my own fresh). 2 + cups bread flour (as needed to make the right consistancy) 4 teaspoons non-iodized salt (to be added after the first proofing) Proof, shape and bake this recipe the same as the Basic Sourdough recipe. You may find that the Whole Wheat might need 5-10 minutes longer in the oven. Extra Sour Sourdough Recipe: This is for a batch which makes two regular loaves. I use a bread mixer and add : 3 cups sourdough starter 2 cups warm water 3 Tablespoons of oil 3.5 cups bread flour 2.5 cups all purpose flour(add any extra for the right consistency. 1/2 cup whole wheat flour 3 teaspoons non-iodized salt (to be added after the first proofing) Proof, shape and bake this recipe the same as the Basic Sourdough recipe except let it proof an hour or more longer(experiment to see how sour you can get it without it collapsing or getting gluey). You can also let it proof the first time, punch the dough down and let it proof again for another two hours or so. I would start this bread earlier in the day to give extra time. The addition of some whole wheat flour, plus the extra proofing time makes the dough sour more. BACK