Bagels

[Jayne]

Made a half batch of these as a test: http://allrecipes.com/recipe/220619/real-homemade-bagels/

They turned out surprisingly well, they're crunchy outside and chewy inside, and other than looking a (lot) funky they're perfectly serviceable. Next batch I'll focus more on the portioning and shaping now that I know what happens size wise when they get boiled and baked.

I'm usually 100% negative on @Sneakymedic 's bees, but now that I have a use for the honey... I'm only 95% negative with bees.



First some 9mm reloads, then bagels. I'm on fire today with the makin' stuff.

 

[gaberelli]

Nice job! Look good. I was surprised the first time i made pretzels how easy and tasty they were. Making stuff yerself is always more rewarding!


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[wvsig]

Nice first effort. Bagels are not as hard as they look. The recipe you are using is pretty solid. Boiling the bagel before baking is what makes a bagel a bagel IMHO.

My first job at age 14.5 was in a bagel shop! I love making bagels. I roll mine into balls and then shape the bagel by pushing my thumb through the middle and pulling until a decent hole is formed. I also form the bagels and leave them in the fridge at least overnight up to 72 hours. Retarding the dough makes better more flavorful gluten chains. Take them right out of the fridge and boil them 2-3 minutes, the longer you boil the chewier they will get, then bake.

 

[Jayne]

I roll mine into balls and then shape the bagel by pushing my thumb through the middle and pulling until a decent hole is formed.

Yours look like they're from a bagel shop!

the "punch a hole in the middle" method seems easier than trying to roll them out then form the long shape into a circle again.

Can you freeze the dough after it sits for a day or so and then cook it later? I'm doing that now with the tortillas and naan, I've got shaped frozen dough in the freezer and we just pull out what's needed and cook right then.

 

[wvsig]

Yours look like they're from a bagel shop!

the "punch a hole in the middle" method seems easier than trying to roll them out then form the long shape into a circle again.

Can you freeze the dough after it sits for a day or so and then cook it later? I'm doing that now with the tortillas and naan, I've got shaped frozen dough in the freezer and we just pull out what's needed and cook right then.

Yes you can freeze the dough but only if it has been in the fridge. If it has been left at room temp the yeast will have lost a lot of its productive energy. If you are going to freeze them I would do it right after forming. Then when you thaw the it will develop the better gluten chains.

I find the rolling into a tube and then connecting method to be less reliable. I have done it both way and now only use the ball and thumb method.

 

[Sandman_NC]

Bagels are awesome..... nice job guys!

 

[Jayne]

I find the rolling into a tube and then connecting method to be less reliable. I have done it both way and now only use the ball and thumb method.

Yea, the tube method seems more failure prone. I'll do the ball method now.

What are you putting in your water? Lye, baking powder or sugar/honey/etc?

 

[wvsig]

Yea, the tube method seems more failure prone. I'll do the ball method now.

What are you putting in your water? Lye, baking powder or sugar/honey/etc?

Nothing just water. I either use malt powder or honey in the dough to add flavor and chew.

 

[CZfool68]

Just saw a place on Man Vs. Food use beer and cook in a pizza oven. This screams for a Big Green Egg bagel morning!

 

[Mirac]

So,... What's the shipping cost per dz. ?
Oh, and what are the schmear choices?

 

[wvsig]

So,... What's the shipping cost per dz. ?
Oh, and what are the schmear choices?

I usually make veggie & chive garlic cream cheese. Sometimes I will have some smoked lox as well served with sliced tomato, capers & red onions.

 

[Daedalus-NC]

Will trade ammo for bagels!