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sourdough bagels

January 22, 2012

SOURDOUGH BAGELS

1 cup fresh sourdough starter
1/4 cup vegetable oil
1/4 cup warm water (edit: with yeast dissolved in it)
2 teaspoons salt
2 1/2 cups flour

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.
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. Bake about 15 minutes at 450.

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taken from this wonderful ex-mormon’s website. this guy hasn’t changed the design since 1998, but continues updating them even today. just one guy’s seventeen favorite sourdough recipes. i love it – simple, easy to read, completely unpretentious, and without the chronic narcissism and faux artistry of most recipe sites. you win, sir!

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edit 1/24, 9:30pm, +2.5 hrs rising so far
it’s strange seeing the pockmarks where the coarse salt is killing the struggling yeast.

12:04am
will be ready at 12:18. didn’t rise but the smallest bit. sourdough culture is not active enough to act on its own yet. that makes sense. wish i’d added just a pinch of packaged yeast. the rise was perceptible, so hopefully that’s enough to keep these from being completely inedibly dense. i was so hungry waiting for the things to rise that i cooked chicken and turnip greens and made a batch of yogurt during the waiting.

later:
turned out edible, but WAY TOO DENSE. my baby sourdough culture wasn’t strong enough to rise such strong dough. also, this will be a great use for the dough hook once the food processor arrives, because that was the toughest dough i’ve ever kneaded. my arms were sore the next day. it was like kneading a baseball. next time, that 1/4 c water will be filled with yeast. they tasted ok; the texture was between bagel and doughydense. had to gnaw on them. still edible. definitely promising.

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