I have tweaked my fresh milled sourdough bagel recipe, again, ever so slightly and am really pleased with the results. I decreased the amount of flour to 500g and decreased the active starter amount to 100g. I used 360g of water. Instead of just honey, I used 10g barley malt syrup and 10g honey. 10g of avocado oil was also added to the recipe. The salt amount remained the same. With these changes, the dough was more sticky. So, I also tweaked the amount of time for kneading and resting. After the initial 15 minute knead in the mixer, I hand kneaded two separate times for 8-10 minutes each. Between the two hand kneading sessions, the dough was covered and allowed to rest for 5 minutes. This rest also gave my hands a break :). After the two separate hand kneading sessions, I did a 2 hour cold bulk fermentation in the refrigerator before pulling out the dough and letting it set covered on the counter overnight. The next morning, I shaped the dough into 120g balls, let the balls rest for 20-30 minutes and then formed them into bagels. Finally, about 1-2 hours later (once the bagels rose a bit more) I boiled the bagels in a barley malt syrup and salt bath for 20 seconds. They were then baked at 450 degrees F for 20 minutes. This round, I made Asiago bagels and they were DEVINE! So happy with the new recipe.
My kids are big fans of pancakes. Left over pancakes, however, they are not fans of…ha ha ha. I found a pancake popper recipe in hopes of having leftovers for breakfasts during the week. I wanted to try these because they are different than the classic muffin the boys always get. Turns out, they were winners! These lovelies can be customized with whatever topping you want and are bite sized for easy consumption. I added frozen blueberries to half of them.
The cookie this week was a Butterfinger cookie! I used my normal cookie base and instead of chocolate chips, I used Butterfinger bits. I loved the crunch of the Butterfinger and softness of the cookie. A great combination!
