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Elisabeth_P
89 Posts
Elisabeth
Burlington NC
USA

Posted - Jan 18 2019 :  2:07:10 PM  Show Profile  Reply with Quote
I ended up having to go into work today, so I got up early and made my bagels. I wanted to make two batches of different breads but I knew I wouldn't have time before work. That is why some of the collage pictures aren't as pretty or clear as the ones I normally post. (My mom took the other pictures after I had left for work. They weren't all finished when I left. I had put the first pan in the oven as soon as they were ready so I did get to try one on my way to work. It was DELICIOUS!!) I placed the collage photos in a different order because I wanted it to show how much the dough rose. I only did it for 1 1/2 hrs in the proofer at 85 degrees F.





I was wondering how did you get yours to look so rounded after they boiled. I rolled mine in balls and then made the hole in the middle. Then after they boiled some of them looked really rough, (I'm "knot" lyin') lol.
Also they wanted to stick to the bottom of the pan. So we took a spoon and popped them up. Should I have waited and they would have floated up on their own? One more question, have you ever done toppings or mix-ins?

Elisabeth

Proverbs 22:1

~A good name is rather to be chosen than great riches, and loving favour rather than silver or gold.~

Edited by - Elisabeth_P on Jan 18 2019 2:13:50 PM

Ashley
425 Posts
Ashley
MOSCOW Idaho
USA

Posted - Jan 19 2019 :  2:12:12 PM  Show Profile  Reply with Quote
Your bagels look like they turned out nice and chewy! As for the rough look of some of them, what was the consistency of the dough like? It looks to me like it may have had a bit of tack to it, which can make shaping a little tricky if the dough wants to stick to your fingers. Also, sometimes when they're popped in the water, the bagels will wrinkle and get a bit of a rough texture on the surface. You can see some of the texture on the bagels pictured on p. 143. Some of this goes away as the bagels bake and puff up, but sometimes it stays. One thing I noticed is that you did a good job of shaping the hole--I've had many batches of bagels where I didn't make the center hole large enough, and had bagels with belly buttons.

You were right to pop up the bagels that sunk to the bottom of the pan up, it may have marred the surface, but otherwise they may not have come up. Was the water at a rolling boil when you put the bagels in?

Beyond sesame seeds, I haven't added any topping to bagels, but I bet the garlic-onion coating from the Rustic Rye recipe on p. 127 would be pretty delicious.




Ashley Ogle
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Elisabeth_P
89 Posts
Elisabeth
Burlington NC
USA

Posted - Jan 19 2019 :  3:17:24 PM  Show Profile  Reply with Quote
The texture was nice and chewy! It didnít stick really because it was so oily from the bowl. I think I may have put too much oil in my bowl. The last ones turned out a little better because I put a little flour on them, maybe it was because they were oily. I know it was the first batch I put in. I canít remember if I It was every time I did the other ones. Should I always make sure itís a full rolling boil every time?
I bet that would be good. I think I want to try to do some copycat toppings and recreate some Panera bagels:)

Elisabeth

Proverbs 22:1

~A good name is rather to be chosen than great riches, and loving favour rather than silver or gold.~
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Ashley
425 Posts
Ashley
MOSCOW Idaho
USA

Posted - Jan 21 2019 :  08:17:24 AM  Show Profile  Reply with Quote
As long as your water stays at or near a rolling boil, you should be good to go. It always seems that as long as I keep my pan on the heat, the water keeps up and stays hot between transferring one batch to the baking sheet and putting another on to boil.

Oooo, I'm looking forward to seeing the types of toppings you use for your bagels. Since they're brushed with an egg-white wash before baking, that's the perfect time to sprinkle on any toppings you want.

Now I'm thinking it's about time for me to make a batch of bagels--they sound so good right now!

Ashley Ogle
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