Hi Neil
Why did you stop making bagels?
What did the bagels ever do to you?
XD
I stopped because I went to New Zealand, and didn't bring my sourdough starter. There's frozen sourdough starter waiting in the freezer in my house in Scotland for me to return and start bageling once again.
Working with rye flour was fun, as it was closer to using clay than to using dough. They were not beautiful but they tasted amazing.
(Photos: before and after boiling, and after coming out of the oven.)
Neil, as a fellow bread maker, I’m begging you to share your recipe. Those look amazingly delicious and mine never turn out that well.
Here's my notes to myself from the time:
100 ml starter 200 grams rye flour 220 ml water Mix well, cover with cling film, leave overnight. Next day, add 50 g of Buckwheat flour, 50 g of Barley flour, 100 g of rye flour. 1 tsp of sea salt and 1 tbsp of maple syrup in 2 tbsp of water. Mix well, cover with cling film, leave for a couple of hours in a warm place. Put a big pot of water on to boil. Add syrup to the water. (I’m using date syrup.) Take a bowl of water. Wet hands. With wet hands, make a ball of dough, handful size — think medium snowball. Smooth it, make the hole in the middle, drop into boiling water. It will sink to the bottom, then rise. After a couple of minutes, turn it over in the water. After a couple more minutes take it out and put it on baking paper on a baking tray. I sprinkle the paper with flour. Keep hands wet through all of this, as if working with clay. Don’t crowd the bagels in the water pot. No more than 4 at a time. Give them time — they get puffier. When all the bagels are on the baking tray (it makes 6 or 7) put them in the oven for about 16 or 17 minutes. Then turn them over. Back in the oven for another 6 minutes. And then they come out. Off the tray. Let them cool, and then eat them.
There's no heat setting mentioned, because I was cooking them in an Aga oven which doesn't have fancy things like temperature controls, but is somewhere around 220C or 420F.
Reblogging for the people who have been complaining that Tumblr isn’t showing this post on a search. I searched for it and found lots of people talking about how nice it was that Neil Gaiman was sharing a bagel recipe but not seeing this. So I’ve re blogged this and am using my name (Gaiman) and the singular of bagels (bagel) in here to see if Tumblr’s search functions work if you prod them.
Thanks, Mr. Gaiman
cc: @petermorwood. Nice recipe, intelligently multigrain (never hurts to give the yeast different ways to stretch themselves. Some variety’s always nice when you’ve been doing a job for a billion years...). ...Have we got any kippers / mackerel / smoked fish in the freezer...? :)
I've made this recipe a couple times and am not sure if the rye flour I'm able to get is the right thing... It's DARK rye flour. My bagels came out really brick-like... Making yet another stab at it today, though. My last attempt with a straight up substitution of plain ol' all purpose for the rye flour, but keeping on w/ the barley and buckwheat came out reasonably well.
I was using White Rye Flour, or sometimes Wholemeal. (At the time the brand I was buying was Doves Farm - https://www.dovesfarm.co.uk/products/organic-white-rye-flour-1kg)
Neil, how do you freeze your starter and know it will reactivate?
You take your starter. You spread it not too thickly on thin plastic wrap. You let it dry out into a crusty flaky stuff. You take the crumbly dried-out starter off the plastic wrap (it just falls off) and put it in a container in the freezer. When you need starter, you take it out and feed it with flour and warm water, and the yeasts in the starter wake up and come back to life.
Yeasts are tough. Did you know there is bread now being made from 4,500 year old yeast, reclaimed from inside ancient Egyptian bread-making clay vessels?