Fresh sourdough bagels made with black treacle instead of malt syrup.
I’ve been slowly finding my way back into bread baking.
Earlier this week I decided to try the sourdough bagels from New European Baking by Laurel Kratochvila. It’s been years since I’d made bagels, so I was a little rusty. I didn’t have malt syrup, so I substituted black treacle in both the dough and the boiling water. It turned out to be a happy surprise, adding a subtle caramel flavor and a darker crust.
One of the things I enjoy about baking is the process. Mixing the dough, shaping each bagel by hand, waiting while they rise, then finally boiling and baking them. It’s not fast, but that’s part of the zen of it all.
The bagels aren’t perfect, but I’m happy with them. Truly though, after being away from sourdough for a while, I’m just glad to have flour on my hands and a starter bubbling away, hinting at future creations. We had enough left over for Paul to bring to work and share with his coworkers. Sharing food is always the best part.
Mixing the Dough
A smooth sourdough dough ready for its first rise.
Dividing the Dough
After fermenting, the dough is divided into equal pieces before shaping.
Shaping the Bagels
Each piece is rolled, joined, and gently stretched into a bagel.
Ready to Rise
Covered and left to proof until slightly puffy.
Boiling Water
Black treacle in the boiling water gave the bagels a richer color and subtle caramel flavor.
Ready for the Boil
Bagels waiting for their quick boil before baking.
Fresh from the Oven
Golden brown and cooling before breakfast.
The Finished Bagels
A chewy interior with the crust I was hoping for.
What I Learned
- Bread baking is as much about patience as technique.
- Black treacle makes a surprisingly good substitute for malt syrup.
- Every batch teaches you something—even when it isn’t perfect.
- Homemade bagels disappear quickly when there’s someone to share them with.
Liz 'N Lux 