Bagel Bread: Sourdough Meets New York Style

G’day, Rogue Bakers! Ever find yourself hankering for a proper bagel, but wanting that sourdough tang to really lift it? Well, you’re not alone. Sometimes you want that New York chew, but you want to bake it with the wild yeasts you’ve nurtured. Amy from Amy Bakes Bread has put together a ripper of a recipe that does just that. It's a bit of a project, mind you, but the reward is a seriously delicious loaf.

Now, this isn't your everyday sourdough loaf. The process has some unique steps—the boiling is what really makes it a bagel. But don’t let that scare you off. It’s all about understanding *why* we do what we do. Boiling the bagels before baking sets the crust, giving it that signature chew and shine. It’s a crucial step that differentiates it from a regular sourdough.

Breaking Down the Bagel Bread Process

Amy’s recipe, which you can find right here, is well-explained, but let’s run through the key stages and the thinking behind them.

The Levain

A strong levain is vital. This isn’t the time to be using a weak, bubbly starter. You want that activity to give the bread plenty of rise and that characteristic sourdough flavour. Remember, your starter is your wild yeast culture – treat it with respect!

The Dough

Hydration is key. Bagel bread tends to be a bit wetter than your average sourdough, which contributes to the chewy texture. Don’t be afraid to adjust the hydration slightly based on your flour’s absorption rate. It's always good to check in with a Guild Master to fine-tune your feel for this.

Shaping & Proofing

Forming the bagels takes a little practice. Aim for consistent thickness to ensure even cooking. The proofing stage is where the magic happens – the wild yeast are working their stuff, developing flavour and structure. Don't rush it!

The Boil

This is where the bagel really *becomes* a bagel. The alkaline water helps to create that beautiful crust and sheen. Don’t skip it!

The Bake

A hot oven is essential for a good crust. Amy uses a baking stone, which helps to retain heat and create a crispy crust. A Hot Oven Tracker can be a real boon here – especially if you're still dialing in your oven's quirks. A Bread Angel can advise you on how to get the most out of your oven.

Troubleshooting Tips

• Flat Bagels? Your levain might be weak, or your dough may have been under-proofed.
• Tough Crust? Make sure your oven is hot enough and that you're not over-baking.
• Uneven Baking? Rotate the bagels halfway through the baking time.

This recipe is a fantastic project for those of you who are feeling confident with your sourdough skills and want to expand your repertoire. It's a testament to the versatility of sourdough – you can truly adapt it to create all sorts of delicious breads. If you're feeling a bit unsure, don't hesitate to reach out to a Bread Angel for some personalized guidance. They’ve been there, done that, and are happy to share their knowledge.