Lord knows I have tried every way to shape a bagel. Poke, roll, twist, etc. The poke method works fine, but it doesn’t give that professional bagel look. The roll method is preferred, but I always would struggle with keeping the seams connected until the final bake. Usually, during the boil, the seam would fall apart. Well, I created a new technique called the “twist and seal”. Once you have your twisted/rolled bagel, bring the two ends together, pinch them together, and then twist the bagel just at that seam. Watch this video for reference. The end result was perfect. No open seams after the boil or bake. I call that a win!
I also had some fun twisting my cinnamon rolls to look like croissants. Fun! I tried the recipe from Stableside Farmstead but instead of yeast, I used 250g of sourdough starter. Here’s the exact recipe I used after tweaking it to fit my liking:
Ultimate Soft Fresh-Milled Sourdough Cinnamon Rolls:
Tangzhong:
Whisk 50 g fresh milled soft white flour with 250 g milk. Cook until thick; cool.
Dough
250 g active starter, tangzhong, 300 g milk, 170 g butter, 150 g sugar, 2 eggs, 900 g fresh milled
flour (630 g hard white, 270 g soft white), 12 g salt.
Mix milk, tangzhong, starter, eggs, sugar. Add flour and rest 30 min. Add salt and softened butter
gradually. Knead to a smooth, elastic dough. Bulk ferment 5-8 hrs at 74-76°F until ~75% risen.
Refrigerate overnight.
Filling
226 g butter, 220 g brown sugar, 200 g cane sugar, 60 g cinnamon, pinch salt. Roll dough
to 18×24 inches, spread filling, roll tightly, cut 12-15 rolls.
Proof 3-5 hours until very puffy. Bake at 350°F for 25-30 minutes to 190°F internal.
These tiramisu cookies from Archer’s Food were really good! Mascarpone frosting, espresso powder in the cookie. Delicious.
