November 5, 2020 - 10:28pm
For the life of me I can't get sourdough bagels to float.
I've tried two different recipes (two times I tried one and one time the other) and I couldn't get 'em to float. I got good bagels, but no floating. I boil straight from the fridge. I've overproofed them and proofed them correctly (I read that underproofed bagels wont float). I'm not sure what the problem is. Any recipe suggestions or tips? Thanks!
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One thing you could do, which is recommended in bread bakers apprentice is to do a float test in some cool water before boiling. You take one bagel and see if it floats within 10 seconds. If it does, your good to go. If not, pat it dry with a towel and let if proof a bit longer checking every so often, I think he recommends every 10-20 minutes. Then check again and if it floats they’re ready.
It may also depend on your starter. Is it good and ripe before using?
Which recipe have you been using? That might help others trouble shoot with you.
I’ve been working on bagels recently too and I think learning with Peter Reinharts recipe has been helpful. I’m sure you can find the sourdough modification if you do a quick google search or try with commercial yeast.