Last year I was inspired to create a sourdough starter following the directions in a book by Peter Reinhart called Artisan Breads Every Day. After days of feeding a mush of water and whole wheat flour I had a nice mother starter that would produce many loaves of bread, dozens of bagels, many mornings of blueberry muffins, and countless handfuls of crackers. Since it was becoming a member of the family I gave it a name, Ceres.
As if I didn't have enough to look after, I cared for it and fed it. I even took it with the family on a month long road trip to Wisconsin and back. When the summer was coming to an end so was my attention to Ceres. I let it go. I decided not to feel guilty about as we had a good run and I could always make another, which takes us to January 2011.
Ceres II was created in the same fashion as it's predecessor and has already turned out a dozen bagels.
The recipe I used to make them was one I made as I went along. I called it, Experimental Spiked Whole Wheat Sourdough Bagels. (or something like that)
In any case it was an experiment with great results. This is what I did and I will most likely change is and try new things with it.
For 12 or so bagels
About 12 oz of very firm starter
2 Cups Water
2 Cups Whole Wheat Flour
Mix together, cover, and leave for 1 hour.
1/2 teaspoon Active Dry Yeast
2 3/4 teaspoons Salt
1 Tablespoon Brown Rice Syrup
2 1/2 Cups Bread Flour
Make balls, cover and rest for 20 minutes.
Shape bagels, cover and rest for 3 hours. Then boil water with about 3 Tablespoons of Baking Soda and 1/4 Cup of Sugar and heat oven to 500F.
Boil bagels for 2 minutes on each side. Place on a towel to get extra water off and place on baking pan with a small about of Corn Meal on the pan.
Bake for 5 minutes then reduce heat to 450F and bake for 5 more minutes or until golden.
Cool for at least 15 minutes.