Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
I am a permitted Cottage Food Operation baking out of my home kitchen. I deliver fresh bagels FREE to the Tahoe Park, Colonial (Heights, Manner, Village), Tallac, Ramona Village, Oak Park, Elmhurst, Med Center, Curtis Park, Land Park north of Fruitridge, Little Pocket, Midtown, East Sac, and River Park neighborhoods.
Our customers have praised our bagels with several five-star reviews on Yelp and Google!
The levain is a subset of dough made with sourdough starter, water, and flour. The levain is allowed to ferment for 12 hours. During this time, yeast and bacteria in the starter are metabolizing, creating organic acids and alcohols that add additional flavor to the dough and help leaven it.
All the ingredients in the basic bagel are mixed, including the levain. The dough is then transferred to a proofing container and left to rise for approximately three hours, depending on temperature.
Depending on the temperature in the kitchen the shaped bagels need 1.5 - 2 hours to rise. Any additional ingredients such as walnuts, raisins, or cinnamon are added during shaping.
After rising sufficiently, the bagels are placed in the refrigerator overnight. This slows the fermentation, allowing the yeast and bacteria to continue developing an amazing dough, while preventing the dough from over-proofing and resulting in inedible hockey pucks.
Bagels are removed from the refrigerator, boiled, rolled in toppings, and placed in the oven. The ingredients and the process used build a good dough, and result in chewy bagels with a crisp exterior and a complex flavor.
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