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sourdough bagel
sourdough bagel
Sourdough Bagels
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Confession: I have a sourdough starter named Clyde that's very neglected. When I first learned about Red Star Platinum Instant Sourdough Yeast at the National Festival of Breads, I could hardly contain my excitement! This product is a breakthrough for people like me who want the flavor of authentic sourdough culture without the hassle of maintaining a sourdough starter. Homemade sourdough bagels are the perfect Unicoi Preserves delivery device and are surprisingly easy to make. This recipe is adapted from King Arthur Flour.
Servings Prep Time
16 bagels 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
16 bagels 30 minutes
Cook Time
20-25 minutes
sourdough bagel
Sourdough Bagels
Print Recipe
Confession: I have a sourdough starter named Clyde that's very neglected. When I first learned about Red Star Platinum Instant Sourdough Yeast at the National Festival of Breads, I could hardly contain my excitement! This product is a breakthrough for people like me who want the flavor of authentic sourdough culture without the hassle of maintaining a sourdough starter. Homemade sourdough bagels are the perfect Unicoi Preserves delivery device and are surprisingly easy to make. This recipe is adapted from King Arthur Flour.
Servings Prep Time
16 bagels 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
16 bagels 30 minutes
Cook Time
20-25 minutes
Ingredients
Bagel dough
  • 1 pack Red Star Yeast Platinum Instant Sourdough Yeast
  • 5 3/4 cups King Arthur All Purpose Flour, unbleached
  • 1/4 cup Carnation Malted Milk Powder, Original
  • 2 tablespoons sugar, granulated
  • 1 tablespoon Kosher Salt
  • 2 cups warm water, 120-130 degrees
Water bath
  • 2 quarts water
  • 2 tablespoons Carnation Malted Milk Powder, Original
  • 1 tablespoon Sugar
Bagel Toppings
  • 1 egg white, whisked with 1 tablespoon water
  • Options: sesame seeds
  • poppy seeds
  • everything bagel seasoning
  • coarse or pretzel salt
Servings: bagels
Instructions
  1. Add all dry ingredients to the bowl of a stand mixer fitted with dough hook and mix to combine. Slowly add warm water and mix on slow speed until combined, then increase mixer speed to medium and continue kneading until dough is smooth, scraping sides of the bowl occasionally. This took me about 5 minutes. If your dough is pooling at the bottom of the mixing bowl, add a small amount of flour, 1 tablespoon at a time.
  2. Shape the dough into a ball and place into a large bowl lightly greased with vegetable oil. Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
  3. While dough is rising, get your water bath ready. Measure all water bath ingredients into a Dutch oven or shallow wide pan at least 3" deep. Stir and bring to boil, cover and reduce to low simmer while you form the bagels.
  4. After dough has risen, gently deflate it and transfer to a work surface that's been light sprayed with non-stick cooking spray. I like to use a silicone pastry mat for this. Prepare two baking sheets by lining with parchment paper or silicone baking sheets. Preheat oven to 425 degrees.
  5. Divide dough into 16 similar size pieces, then shape them one at a time. Roll dough into a ball, then poke a hole in the middle with your finger and stretch it out by twirling the dough to form a ring. Hint: Make the hole a bit bigger then you think, knowing it will puff up and rise. Place each bagel on the baking sheet as you form them.
  6. After forming all the bagels, its time for them to go into the water bath. Remove the lid from the Dutch oven and gently lower 3 or 4 at a time into water. Set a timer for 1 minute and simmer for 30 seconds a side. I used a long stainless slotted spatula to turn them but a slotted spoon or spider will work too. Return them to the baking sheet after boiling.
  7. Brush the bagels with the egg wash, then sprinkle with any toppings you like. I topped some of mine with black and white sesame seed and others with sriracha sesame seeds. Poppy seeds, coarse salt, everything bagel season are all great options but use what you like.
  8. Bake bagels for 20 - 25 minutes until they are deep golden brown. I rotated my baking sheets half way through. Remove from oven and cool on a rack.
  9. Serve warm or at room temperature with cream cheese and Unicoi Preserves. Store at room temperature or freeze to extend the happiness.
    sourdough bagel
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Peanut Butter Pretzel Rolls

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Suzy's recipe from the 2019 National Festival of Breads in Manhattan, Kansas, home of Kansas Wheat. Easy, delicious and dependable results using quality ingredients from Red Star Yeast and King Arthur Flour. Delicious served with soft butter and Unicoi Preserves.
Servings
14 rolls
Servings
14 rolls
Peanut Butter Pretzel Rolls

Print Recipe

Suzy's recipe from the 2019 National Festival of Breads in Manhattan, Kansas, home of Kansas Wheat. Easy, delicious and dependable results using quality ingredients from Red Star Yeast and King Arthur Flour. Delicious served with soft butter and Unicoi Preserves.
Servings
14 rolls
Servings
14 rolls
Ingredients
Dough

  • 2 cups


    warm water (110-115 degrees)

  • 2 tablespoons


    honey

  • 1/4 oz. pack


    Red Star Platinum Yeast

  • 1/2 cup


    Powdered peanut butter

  • 1 tablespoon, plus 2 teaspoons, divided


    vegetable oil

  • 1 tablespoon


    butter, unsalted, melted

  • 2 teaspoons


    Kosher Salt

  • 5 - 5-1/4 cups


    King Arthur Unbleached All-Purpose Flour
Boiling Solution

  • 10 cups


    water

  • 1/2 cup


    baking soda
Topping

  • 1 large


    egg yolk, plus 2 teaspoons water

  • 1/4 cup


    dry roasted peanuts, coarsely chopped

  • 1 1/2 teaspoons


    King Arthur Pretzel Salt

Servings: rolls
Instructions
  1. In bowl of stand mixer fitted with dough hook, combine water, honey and yeast; let proof 5 minutes.

  2. Mix in powdered peanut butter, 1 tablespoon vegetable oil, butter and salt. Gradually add enough flour to form a soft dough that pulls away from sides of bowl.
  3. Knead dough with hook 3 – 4 minutes to form a smooth dough. Grease large bowl with 2 teaspoons vegetable oil. Place dough in bowl, turning to coat. Cover; let rise in warm place until doubled.
  4. Preheat oven to 400°F. Deflate dough and turn out on floured work surface. Scale 3-ounce pieces of dough; shape into smooth rolls. Place rolls on a 12” x 18” pan lined with nonstick baking mat.
  5. In 4-quart or larger Dutch oven, combine water and baking soda, bring to a boil. Boil 3 rolls at a time for 45 – 60 seconds, turning occasionally. Use slotted spoon to remove rolls to pan.
  6. Using a sharp knife, cut an “X” in the top of rolls. Beat together egg yolk and water; brush on rolls. Sprinkle on peanuts first, then pretzel salt.
  7. Bake on middle rack of oven 20 – 25 minutes until dark golden brown and internal temperature is 205°F – 210°F. Remove rolls to a rack and cool. Serve with butter and Unicoi Preserves.
Nutritional information per serving
  1. (1 ROLL, 115g): 233 calories, 45 calories from fat, 5g fat, 1g saturated fat, 0g trans fat, 15mg cholesterol, 517mg sodium, 40g total carbohydrate, 3g dietary fiber, 3g sugars, 7g protein, 92mcg folate, 2mg vitamin C, 3mg iron.
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