@gabriellamaria.g: CAN’T BELIEVE THESE HAVE 14G OF PROTEIN PER BAGEL 🙌💪🥯 Ingredients 720 grams bread flour (6 cups)
120 grams active sourdough starter 
200 grams water (3/4 cups)
455 grams cottage chz (2 cups)
10 grams sea salt (about 2 teaspoons)
1 Tablespoon baking soda (for the water bath) 1 Tablespoon honey or sugar (for the water bath) Toppings Flaky Sea Salt & Everything but the bagel seasoning Instructions 1. In a large bowl, combine the starter, flour, salt, cottage cheese, and water. 2. Knead the ingredients together until a uniform, but shaggy dough ball forms. 3. Cover the bowl with a plate or a damp towel and proof the dough for 1 hour at a warm temp. (I keep mine in the oven with the light on) 4. Stretch and fold the dough. (At this step I realized my dough was dry so I kneaded in some water until I got a stretch) wet your hands and stretch the dough up out of the bowl and fold it in on itself, do this a few times until the dough smooths out and has more tension. Scoop around the sides of the dough with your hands to form it into a nice, smooth ball. Cover and let the dough proof for 30 minutes at a warm temperature. 5. Next, sprinkle some flour on the surface of your counter. Remove the dough from the bowl and place it on the floured surface.  6. Stretch the dough into a ball using my push and pulls as if I’m making a loaf of bread. 7. Divide the dough into 10 equal pieces (each piece should weigh about 160 grams) 8. Line a baking sheet with parchment paper and sprinkle flour on top of the parchment paper. 9. Grab a piece of dough, flatten and fold it in, forming a small round dough ball. Place the dough ball on a floured surface. Repeat for the other pieces. 10. Lightly sprinkle the top of the dough balls with flour. Cover the dough balls with a towel and let them rise for about 30 more minutes until they puff up a good bit. 11. Flour your hands and pick up a dough ball. Place it in your right hand. Using your thumb on the top of the dough ball and middle finger on the bottom, squeeze a hole through the center of the dough ball. Bring your index finger and ring finger through the hole in the dough to touch your thumb. 12. Use your other hand to guide the donut-shaped dough through your right-hand palm and fingers that are held in a circular shape. This is how you create a bagel shape. 13. Place the shaped bagels back on the floured parchment paper. (lightly sprinkle more flour if you need to) 14. Let the shaped bagels rest for about 15 minutes until they’re nice and puffy, but don’t overproof. 15. If you are making for the following morning, place the bagel dough in the refrigerator for a final proof of 12 hours. 16. Preheat your oven to 450° F. 17. Bring a large pot of water to a boil. Add in the baking soda and the honey (or sugar). 18. Using a slotted spoon, place each bagel in the boiling water for about 30 seconds, flipping at 15 seconds. You’ll know it’s ready once it floats to the surface. 19. Remove the bagel from the water, place it back on the parchment paper. 20. Brush the boiled bagels with egg wash and sprinkle on the toppings. 21. Repeat for the remaining bagels. Once they all have toppings, place the bagels in the oven. 22. Bake for approximately 20 minutes*until golden brown. Rotate the bagels at 10 minutes for even baking. 23. Remove and allow to cool for 30 minutes. 24. Once fully cooled, keep in the fridge or freeze for best storage #sourdough #sourdoughbagels #proteinbagel #sourdoughtok #bagel

Gabriella Maria

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Region: US

Tuesday 20 October 2026 03:50:03 GMT