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Sour Apple Rye Bagels Recipe

Ingredients

How to make it

  • Combine the sourdough starter, water and buckwheat flour in the bowl of a stand mixer, stirring until smooth. Let sit for 1-2 hours.
  • Stir in molasses and apple cider.
  • Whisk together rye flour, rye flakes, AP flour, gluten, salt, fennel and nutmeg.
  • With the mixer (fitted with dough hook) running, begin adding the dry mixture to the blend in the bowl.
  • Continue mixing to form a stiff, pliable and mostly smooth dough. Knead for 10-15 minutes, until supple.
  • Place into an oiled bowl, turning to grease the top. Cover and allow to rise 2 hours.
  • Deflate the dough and knead briefly, then place back into the oiled bowl. Cover with plastic wrap and place in the fridge for 10-12 hours.
  • Preheat the oven to 400F and bring a large pot of water to a boil and add the brown sugar.
  • Divide dough into 10 equal pieces, shaping into rings. Place them on greased or lined baking sheets.
  • Two by two, drop bagels into the boiling water and cook 1 minute on each side. Drain and place on the prepared baking sheets.
  • Bake 25 minutes, then cool completely on wire racks.

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  • jo_jo_ba 14 years ago
    Amount Per Serving
    Calories: 229.1
    Total Fat: 1.4 g
    Cholesterol: 0.0 mg
    Sodium: 3.6 mg
    Total Carbs: 47.2 g
    Dietary Fiber: 9.2 g
    Protein: 9.4 g
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jo_jo_ba Oshawa, CA

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