Now that I’ve made Mike Avery’s Sourdough Bagels a few times over, (below is my slightly modified version of that recipe) I’m very happy with the results. These sourdough bagels are coming out nice and golden with a dense and slightly chewy crumb, a good crust and terrific flavour.
I’ve done one round of the Bagel recipe from Peter Reinhart’s The Bread Baker’s Apprentice as well and although they came out looking great and tasting very nice indeed, I found I was missing the interesting flavour tones that the sourdough gave when using the Mike Avery recipe. It was also good to give a try to a recipe that many people have used and to make a definite comparison.
The hands down winner is (are?) the Sourdough Bagels.
So here then is the (slightly modified) recipe for Mike Avery’s Sourdough Bagels. I’ve modified the amounts since his recipe, as he states on his web page, was designed for a class and therefore makes only four bagels… hardly enough to make a run at home when that would only last maybe a day, if you are lucky! So I bumped it up in increments to a more useful 12 bagel size. This would then be enough to bake on two normal sized home baking sheet (6 per sheet with a fair bit of elbow room) in a home oven and last you and a friend more than just a day or so. (We normally freeze six, they still taste just fine after thawing.) I also included the Baker’s percentages so those who use these can modify the recipe easily to make any size batch. This also tells us that the formula is 50% hydration so it is indeed a very stiff dough.
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