P & Q: Bagels

What do we need to know to make them delicious?  What step is crucial?  Do tell!

About these ads

31 thoughts on “P & Q: Bagels

  1. I watched this episode and she used 1 Tb malt syrup and 1 Tb sugar instead of the 2 Tb sugar in the book’s recipe. Just a note if you have some malt syrup on hand.

  2. I’ve made this recipe a lot over the years. A couple of things I have learned:

    1. Boil the bagels for a shorter period of time. The longer a bagel boils, the tougher the skin will be when you bake them. She says 1.5-2 minutes per side, but I have found that this produces bagels that are very crusty and hard to bite into. My suggestion would be to boil less than a minute per side.

    2. I have started shaping my bagels after the first rise and then put them on a baking sheet to go in the fridge over night. This saves some time in the a.m. (which is when I want a bagel, but I am not a morning person) and makes for a slightly fluffier bagel.

    3. After boiling, I put the bagels on a sheet of parchment on a pan. This keeps the egg white from sticking onto the pan and saves cleaning up later.

    My hubby loves these bagels and it’s his bday this weekend, so I think I willl be making them on Sat.

  3. I’ve just put the dough up to rise. I feel like I should have thrown in some whole wheat flour. White bread/White bagels are so….so….foreign….and not what we normally eat. I guess I’ll just call it a special occassion

  4. Using high-gluten flour will give your bagels more of a chew. If you can’t find it in your supermarket (Wegman’s has it, but I’ve never found it anywhere else), use vital wheat gluten. It’s a powder you can add to regular flour. I use 1 teaspoon per cup of flour. If you are using some whole wheat in your recipe, use 1.5 teaspoons per cup of flour.

      • Most all-purpose flour in the US has a protein content of 10.5% to 11.7% The bread flour from King Arthur that I use has 12.7%, according to the package. KA’s website sells high gluten flour that’s 14%(!) I’m guessing that adding vital wheat gluten to bread flour may get it up to about that percentage.

    • I’ve seen some recipes with oil, others with no fat at all…
      I may use butter as shortening is “forbidden” in my kitchen, too :-)
      PS. I’m so behind with my baking.
      I’ve just made tons of sourdough coconut, cranberry & chocolate rolls / bread and had to leave all the rest for later.
      Hope the bagels aren’t too complicated.
      See you on Tuesday.

      • I inadvertantly left it out – found it while cleaning up. I made everything bagels and cheese-jalapeño. The following day the everything bagel was tough, whereas the one with added cheese was moist and soft. I read in The Baker’s Apprentice that he uses no fat. His recipe suggests malt powder, malt syrup, honey, or brown sugar. I’m thinking more for flavor than anything else.

  5. Just mixed up my dough and got it set up for the first rise – I thought it was really easy in the stand mixer. I brought it to work to use the big Professional 600 here but I think my Artisan 5qt could have handled it. It wasn’t firm like the white loaves – it was very elastic. Hope they turn out! :)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s