Monday, April 23, 2007

sourdough bagels

So I found a recipe to try for sourdough bagels that I think I shall try tomorrow, since we have just one bagel left and they are Evangeline's premiere choice for breakfast. The recipe, which I've already modified to reflect some of our eating preferences, including Evangeline's preference for miniature bagels, goes like this:
1 cup fresh sourdough starter
¼ cup vegetable oil
¼ cup warm water
2 teaspoons salt
1¼ cups all-purpose flour
1¼ cups whole wheat flour

Mix all ingredients in a large bowl and knead until smooth. Let the mixture rise until it has doubled. (I'm guessing this will take about an hour.) Divide into 16 portions, and roll each portion into a smooth ball.  Punch a hole in the center of each and stretch evenly until about 2 inches across.  Place on a lightly floured surface and bring a large pot of water to a boil. Boil the bagels for three minutes on each side. Drain and place on a greased baking sheet.  Bake about 15 minutes at 450 degrees.
Will they be any good? I don't know. I found other bagel recipes that use metric measurements, which puts them beyond my use, since I lack a metric scale, and other recipes that claim to be sourdough but require a yeast packet. There's a ton more recipes, including sourdough pancakes, on a page owned by Richard Packham
And the girls assigned a sex to the sourdough pet, and gave her a name. She's Eternal.

1 comment:

marauder said...

Eternal Cashews, that is. (My addition.) The girls like the name Eternal since the sourdough starter theoretically is immortal, provided we feed it and don't let it get overheated. I chose to add the name Cashews because that's what it says on the plastic container we've set her up in.

And the bagels are a go. On a lark, I decided to use rye flour to feed Eternal tonight in preparation for her next cooking project.