* Exported from MasterCook *
Bagels, Cocoa Sourdough
Recipe By : Jennifer Schall
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
1/4 cup unsalted butter -- (4 Tbsp)
1 cup sourdough starter -- from the fridge
1 egg
1/2 cup cocoa powder
1/4 cup dark brown sugar
2 1/4 teaspoons Red Star Platinum Yeast -- (1 packet)
1 teaspoon salt
3 cups bread flour -- divided, (to 3 1/2C)
1 teaspoon sugar -- or honey optional
Whether you're a chocolate lover or not, you'll find that these cocoa
sourdough bagels are the perfect addition to your breakfast menu. I
like mine with some almond butter, but I think you'll find that they
pair perfectly well with butter and jam or cream cheese.
Combine the milk and butter in a microwaveable bowl. Microwave for
about 1 minute, until the milk is warm and the butter is softened.
Transfer the milk and butter to the bowl of your stand mixer. Add the
sourdough starter, egg, cocoa powder, brown sugar, yeast, salt, and 1
cup of bread flour.
Using the beater blade, mix on medium speed for 2 - 3 minutes, until
the mixture is smooth. Switch to the dough hook and add an
additional 2 cups of bread flour. Mix on the lowest speed until the
dough comes together and forms a smooth ball. If the dough seems
overly sticky, add an additional 1/4 - 1/2 cup of flour. Allow the
dough to knead in the mixer for about 2 minutes.
Transfer the dough to a lightly greased bowl and cover. Let the dough
rise until it has just about doubled in size and the imprint of two
fingers remains.
After the dough has risen, punch it down to remove any air bubbles
and transfer it to a lightly floured surface. Divide the dough into
12 equal portions. Shape each portion into a ball and let it rest for
about 10 minutes.
While the dough rests, bring a large pot of water to a boil. If
desired, add a teaspoon or two of sugar or honey to the water.
Preheat the oven to 425F.
Meanwhile, shape the bagels by pushing a lightly floured finger
through the center of the ball and stretching it in each direction to
form a ring. Transfer the shaped bagels to a baking sheet lined with
parchment or a silicone mat.
Working in batches, transfer the bagels to the boiling water. Boil
for 90 seconds on each side, then return the bagels back to the
baking sheet. If the bagels are overly wet, they can be dried off
with a clean kitchen towel or a paper towel.
Bake the bagels for 22 - 25 minutes. Allow the bagels to cool on the
pan for 10 minutes, then transfer them to a wire rack to cool
completely before slicing.
S(Internet address):
http://www.mykitchenaddiction.com/2015/02/cocoa-sourdough-bagels/
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Per Serving (excluding unknown items): 224 Calories; 6g Fat (23.8%
calories from fat); 7g Protein; 37g Carbohydrate; 2g Dietary Fiber;
31mg Cholesterol; 198mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1115