I have been baking for over 3 years now. I have been making my own bread, pizza dough, burger buns and tortillas for a while. There was one item I never tried my hands on until today: Bagels.
I like the Montreal style, or else it's juste a donut-shaped bread :P
I am quite happy with the results. They are a bit big for Mtl style, I'll do better next time (could've made an extra bagel). They taste good, definitely not the worst bagel I had. Next time I will increase salt and reduce sugar.
One disappeared for testing purposes.
Crumb
Eventually I will try to autolyse the flour to further reduce the added sugar, and probably replace the yeast with a sourdough sponge :) (tried it for the pizza dough with great results)
getting rid of the sugar, replacing it with BMS and using SD instead of yeast. Well dine and happy baking.
BMS is barley malt syrup? I didn't have any on hand. Another option is to replace sugar and honey with Maple Syrup. Because... Maple Syrup.
I would keep the honey in the water though. That would be a waste of Maple Syrup.
Mazel Tov beautiful. I think I posted my rendition a while ago. Look at it. It make, in my opinion, the perfect bagel. It was a long recipe because I was detailed on technique. stu b.
2nd attempt.
No salt (missed that from the first try). Bagels are smaller (40g less/bagel). Less fermentation.
Quiz for you guys: One of them isn't mine. It's from bagged bagels. Can you tell which one?