Is it a bagel? Is it a ciabatta? This sourdough hybrid is the best of both worlds.
I hate making bagels. If you want an easier option. Check this recipe out. No boiling required. I know some die hard bagel-ers are going to say it’s not a bagel. And I know, I’m okay with it.
So I’m calling them a Bagelatta or a Ciabagel, whatever it is…I’m making these apple cider based bagel-ish creations.
Let’s get to the recipe. Full video is on my social media. QR code will be at the end.
Recipe
– 80g milk
– 240g apple cider
– 100g starter
– 4g vanilla
– 10g salt
– Optional 1 TBS brown sugar
– 1/2 tsp cinnamon
– 400g flour
– 12g avacado oil
Directions
Mix everything but the oil.
Let rest 30 minutes.
Add oil.
Let rest 30 minutes.
Stretch and fold.
Let rest 30 minutes.
Stretch and fold.
Let rest 30 minutes.
Coil fold into a greased container.
Cover and cold proof for 12 hours.
Remove and let rest at room temperature for one hour.
Dump onto a well floured surface.
Flour tops well and cut into six even strips.
Let’s shape
Let rest, lightly covered for 2 hours.
Preheat oven to 500° with your lava rocks.
Transfer to parchment lined baking tray.
Brush with egg wash.
Top with cinnamon and brown sugar.
– For six I used approximately 1 TBS brown sugar to 1/2 tsp cinnamon. But adjust on your tastes.
Add to oven.
Pour boiling water over lavender rocks.
Bake for 7 minutes with steam.
Remove steam.
Decrease heat to 480°.
Bake for an additional 10-12 minutes.
Let cool and enjoy.
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