Sourdough Cornmilk Bagels
These chewy, NY-style Sourdough Cornmilk Bagels put a delicious twist on my favorite sourdough bagel recipe! I replaced half of the water with Maizly Cornmilk, a dairy-free milk alternative made from corn fiber. The result? Classic chewy bagel texture with a fun Better With A Brew twist. Perfect toasted with your favorite spread or enjoyed alongside your favorite brew!
PREP TIME
15 minutes
COOK TIME
8 hours
INGREDIENTS
6
Serves: 12
Ingredients
- 150 grams150 grams150 grams Sourdough Starter, Homemade, bubbly and active
- 125 grams125 grams125 grams Cornmilk - Maizly
- 125 grams125 grams125 grams Water
- 24 grams24 grams24 grams Granulated White Sugar
- 9 grams9 grams9 grams Sea Salt
- 500 grams500 grams500 grams Bread Flour
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Warm the water and Maizly Cornmilk together. Whisk with starter and sugar. Add flour and salt; mix into a stiff dough. Knead by hand or with a dough hook for 5–6 minutes. Cover and rest 45–60 minutes.
- Shape into a ball and cover. Let rise until doubled, about 8–12 hours depending on room temperature. For best results, overnight ferment, chill overnight in the refrigerator once nearly doubled.
- Divide into 8 pieces (~115g each). Shape into balls, rest 10–15 minutes, then form bagels. Cover and rest 15–20 minutes.
- Preheat oven to 425°F. Bring water and honey to a boil. Simmer bagels 30 seconds per side. Transfer to a lined baking sheet
- Once slightly cooled, brush with egg wash and add toppings if desired.
- Bake 20–25 minutes until puffed and golden. Cool on a rack and enjoy!
Notes
If you are to overnight ferment, allow to dough to rise slightly under double as it will continue to rise in the refrigerator.
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Baked Goods Breakfast Dairy Free Egg Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 199 |
| Fat: | 3 g |
| Carbohydrates: | 38 g |
| Protein: | 6 g |
| Cholesterol: | 7 g |
| Sodium: | 357 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Sourdough Cornmilk Bagels”
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You’re inspiring me to try to make bagels. These look amazing!