Bagels

Profile picture for user GSnyde
GSnyde on 22 Apr 2012 at 20:38

Today I baked some bagels.  Again, I used a variation on Stan's Krakowski formula made famous in the Wall Street Journal, except I used 25% Bread Flour and 75% Sir Lancelot, and shaped them without the twist.  They were great.  My sister loved them.  And my wife (who shaped most of them) paid them the ultimate compliment: "Just like the bagels at Russ & Daughters".

Glenn

David--

I find the texture of these bagels to be about perfect.  The crust is hard, but not too hard and the crumb is dense but not too dense.

Though I have not compared these side-by-side with bagels made of 100% high gluten flour, I would estimate that it takes 25% fewer chews to swallow a bite. An entire bagel (with cream cheese and lox) can be masticated in about 7 minutes without unduly tiring the Pterygoids.

Glenn

Hi Glenn,
Your bagels look so good with their sesame coating, and the un-seeded one in the batch kind of reminds me of this.
:^) breadsong

...couldn't find a picture of Van Gogh's Bagels. I know he must have made such a painting.

Thanks for your comment.  I've never heard such a comparison to my modest photos.

Glenn

was more into landscapes and he featured wheat fields of all kinds in many of his paintings.  Wheat  fields may be as close as he came to painting bagels but I am sure he would have enjoyed one pf yours as he painted those fields of wheat.

Profile picture for user dabrownman

dabrownman on 23 Apr 2012 at 08:49

I don't know if you noticed but one of your babies is naked :-) Is that allowed ?

Nice bagels - Bake On

forgive me if I kvell a little bit and shep some nakhes from your continuing evolution into the superb baker you've become (with a tip of the Hatlo hat to Mrs. Glenn for her masterful rolling).

Stan

Kvell on, dude!  But "superb" is prolly an overstatement.

My spouse is quite handy.  Shaping bagels is one of the thousands of things she's good at.

Glenn