I have been making this bread for awhile now and recently when we did some kitchen renovations and in the midst of starting a cottage bakery it was all. I. could. think. about. It was the first bread I made when I got my kitchen back!
Using active sourdough starter adds a lot of flavor but also health benefits. Adding a little yeast means I can make it in a shorter time frame and for this bread we get the right texture.
It won’t raise double, just about to the edge of the pans or a little under (if you are using a 9 by 5 pan those are actually for quick breads. Using a 8 1/2 by 4 1/2 pan will yield a higher loaf)
Dumping your loaf in water seems ridiculous but just go with it!
A big slotted spoon or spatula helps flip it.
Coat your pan while the bread simmers. Everything bagel is our favorite!
You can use your towel to dump it back into the loaf pan.
Use kitchen scissors or a sharp knife to make slits in loaf.
Brush with egg wash, sprinkle more coating on.
And bake to perfection!
Warm is amazing, but toasted with a little cream cheese or avocado toast is my favorite!
Sourdough Bagel Bread
Ingredients
For bread dough:
- 1 1/2 cups warm water
- 400 grams (2 cups) active sourdough starter
- 1/4 cup honey
- 1 Tablespoon instant yeast
- 1 Tablespoon fine sea salt
- 1/2 cup vital wheat gluten
- 240 grams (2 cups) all purpose flour
- 240 grams (2 cups) whole wheat flour (or additional white flour)
For water bath:
- 4 quarts water
- 1/4 cup baking soda
For coating:
- 1 egg, beaten
- 1/4 cup desired topping per loaf (everything bagel seasoning, grated parmesan, grated sharp cheddar with black pepper, or omit.)
Instructions
- In order of ingredients listed add to the bowl of a stand mixer.
- Mix dough until it comes together then knead for 5 minutes. Add additional flour until dough is still tacky.
- Separate dough into 2. Shape into a rectangle approximately 9 inches square. Roll into a tight roll, tucking the edges in and pinching closed.
- Place in a greased 8 1/2 x 4 1/2 inch loaf pan and cover with greased plastic wrap.
- Raise for 90 minutes or just risen over the edge of the loaf pans.
- Towards end of rise time prepare water bath. Bring water and baking soda to a simmer in a large pot. Heat oven to 350 degrees.
- Place a tea towel next to stove and have coating ingredients ready.
- Working quickly, remove loaf from pan and carefully place in simmering water. Set timer for 1 minute, then flip and simmer for 1 additional minute.
- While loaf simmers grease loaf pan and coat with coating ingredients of choice (if using).
- Using large slotted spoons or spatulas, lift bread from water and quickly dry bottom of loaf before placing in loaf pan. (squish in however needed). I used to place loaf on towel and then use the towel to pan. Anymore I just rest the loaf (still on slotted spoons) for a moment on towel. I see no difference in results and it’s much easier.
- Make about 8 cuts 1 inch deep across top of loaf using kitchen scissors or a sharp knife.
- Brush with egg wash and sprinkle with coating ingredients.
- Repeat with second loaf. Bake for 40-45 minutes or until 195-200 degrees.
- Let rest in pan for 15 minutes before removing to a wire rack to cool completely.
