So, Sourdough Surprises opened up this
month. Anything. My head was officially spinning. There's so much I
want to redo (I am going to perfect Sourdough Kimmelweck Rolls one
day, and I sorta did tell Peanut Butter & Co's
social media director I would make peanut butter filled croissants...) and so much I missed...pie, pizza, bagels, pretzels...
In my pre-blogging days, one of my
first successes was a pretzel recipe I found on a party recipe site
and turned into sourdough. Then I remembered an age old conversation
I had with my father, in which he asked if I had ever thought of
trying bagels.
Well, why not combine the two?
Sourdough Pretzel Bagels
Adapted from Sourdough Recipes
Makes 8 smallish bagels
1 cup fresh sourdough starter
1/4 cup vegetable oil
1/4 cup warm water
2 teaspoons salt
3 1/2 cups flour
1/4 Cup Baking Soda
Cooking Spray
Kosher Salt for sprinkling
Combine all ingredients and knead until
smooth. Let rise until doubled in bulk. Divide into eight portions,
and form each into a smooth ball. Punch a hole in the center of each
and
stretch evenly until about 3 or 4
inches across.
Place on a floured surface and bring a
large pot of water to a boil. Add baking soda. Boil the bagels (four
at a time if the pot is large enough) 3 minutes on each side. Drain
and place on a greased baking
sheet. Spray with cooking spray and
sprinkle with salt. Bake about 15 minutes at 450.
As you can see, a few things happened.
First and formost, they look weird. Second, maybe the baking soda
treatment with the boil wasn't the greatest idea.
I wouldn't say they were inedible. My
mother's first reaction was “they're not sweet.” When I said they
weren't supposed to be, she said “,Well, maybe 'sweet' isn't the
word I was looking for.” In a sense, I have to agree with her.
Well, maybe this is one to tuck away
and maybe think about once in awhile. Still, it was worth a college
try. And with work slowing down again, you can bet I'll be playing
with it.
I love your spirit of sourdough adventure - sourdough is fun to play with, adapting old recipes and trying new ones. Pretzel Bagels sound like a tasty challenge.
ReplyDeleteI always use the baking soda in my water for bagels and pretzels so I don't think you went wrong there.
ReplyDeleteI haven't made bagels yet so you certainly get an A for effort in my book:) Lynn @ Turnips 2 Tangerines
ReplyDelete