P & Q: Bagels

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

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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.

    • Hi Cathy, just a curiosity; how much proteines does high gluten flour have in the Usa? I’ve found a 12.8%, does it count as high gluten?
      Thank you

      • 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.

    • Hi, I’ve replaced some of the flour with wholewheat flour (4 cups bread flour and 2 cups ww flour). The dough is in the fridge as I did not have the time to finish them today…Hope they’ll turn out fine.

    • Teressa, I just made mine half whole-wheat and half AP and they turned out fine. If you’re more daring you could experiment with a different ratio, but I found that the half-half mix and good flavor without being overly dense.

  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! :)

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