I had a bagel this morning. They looked ok after baked. I believe I should have used 2 flours I only used a wheat starter with all wheat flour 500 grams. I didn't use all-purpose flour at all. I think if I did they wouldn't have been so dry.
Two more questions, The recipe said to boil 30 sec. on each side for a total of 1 minute... My bagels sunk to the bottom of the pot as soon as they hit the water. Should they have floated? Why do you think they didn't float?
What do you do to make the toppings stick? After boiling I put an Everything topping on the bagel and once baked they fell off as I was cutting them.. All of them, not just a few.
1. I would try using a high gluten white flour (typical for bagels) for at least 50% of the total you are using...and yes, if you only used whole wheat, that might require more water (tough call, as high gluten flour takes up a lot). The dough is typically pretty stiff in any case.
2. Bagels will often sink at first, but yes, they should float before long. If they don't, that likely means they didn't proof enough (so: more time, higher temp., or more yeast). Also make sure you have plenty of heat under your boiling pot and don't put too many bagels in at a time, or the water temp can drop.
3. Sprinkling toppings on bagels doesn't do much...the typical method is to have your toppings in a container (like a rimmed pan or wider/shallow bowl or a plate) and you put the bagel, top side down in the toppings, nudge them around a bit to make sure they get coated, and take them out. Do this right after they come out of the boiling water.
4. Also, I really like the method of dividing, rounding dough into individual balls, then flattening them into round disks and poking a hole in the middle. Then put your two index fingers in the hole from opposite sides and twirl your fingers around each other while moving them apart to stretch the bagel out (that is a bad and complicated sounding explanation for a pretty easy and intuitive process). They may need a second stretch, depending on how you like your bagels and holes, after they have a rest (so 2 passes of twirling). No issues with bad joints that come apart this way.
yes, that is what I'm referring to, but that is a guess, not knowing all the details or being there...you might want to give them a little bit of time at room temp after shaping if you get sinkers that won't float during the boil.
I thought it was weird to just put in fridge after shaping. I think I will keep them out for 2 hours at least.
I also see some recipes where you use your starter and also a tsp of yeast as well. I don't know enough yet on if that is a no no with sour dough lovers or not.
Whole grain bagels aren't quite like HG white ones. A little VWG will help them puff up but it isn't required.
What you are looking for in the water is alkali solution. I used Barley mak syrup and baking soda for the alkalai.
I proof for an hour before the fridge and then 18 hours of cold retard.
Make 2 little ball of dough half the size of golf ball. Put them through shame paces as the bagels. When you think the bagels are ready to float take out the bagels from the fridge and put one of the test balls in the simmering water and see if it does float after 15 seconds or so. If no you have another one to test but if the first test fails just leave the bagels on the counter to warm up and proof some more. when you think they are ready put the 2nd one in the simmering water and see if can float in 15 seconds. if no proof some more but now you are out of balls.
Actually, I use malt syrup, not brown sugar.
Beyond taste, the sugar aids in browning when the bagels are baked.
I had a bagel this morning. They looked ok after baked. I believe I should have used 2 flours I only used a wheat starter with all wheat flour 500 grams. I didn't use all-purpose flour at all. I think if I did they wouldn't have been so dry.
Two more questions, The recipe said to boil 30 sec. on each side for a total of 1 minute... My bagels sunk to the bottom of the pot as soon as they hit the water. Should they have floated? Why do you think they didn't float?
What do you do to make the toppings stick? After boiling I put an Everything topping on the bagel and once baked they fell off as I was cutting them.. All of them, not just a few.
Thanks
1. I would try using a high gluten white flour (typical for bagels) for at least 50% of the total you are using...and yes, if you only used whole wheat, that might require more water (tough call, as high gluten flour takes up a lot). The dough is typically pretty stiff in any case.
2. Bagels will often sink at first, but yes, they should float before long. If they don't, that likely means they didn't proof enough (so: more time, higher temp., or more yeast). Also make sure you have plenty of heat under your boiling pot and don't put too many bagels in at a time, or the water temp can drop.
3. Sprinkling toppings on bagels doesn't do much...the typical method is to have your toppings in a container (like a rimmed pan or wider/shallow bowl or a plate) and you put the bagel, top side down in the toppings, nudge them around a bit to make sure they get coated, and take them out. Do this right after they come out of the boiling water.
4. Also, I really like the method of dividing, rounding dough into individual balls, then flattening them into round disks and poking a hole in the middle. Then put your two index fingers in the hole from opposite sides and twirl your fingers around each other while moving them apart to stretch the bagel out (that is a bad and complicated sounding explanation for a pretty easy and intuitive process). They may need a second stretch, depending on how you like your bagels and holes, after they have a rest (so 2 passes of twirling). No issues with bad joints that come apart this way.
some good ideas. I will tweak this recipe.
when you proof are you talking about after you shape them leave them out for a few hours again then place in fridge overnight or the first proof?
I proofed the initial proof for 3.5 hours. Then shaped them and they went right in fridge overnight.
Thanks
yes, that is what I'm referring to, but that is a guess, not knowing all the details or being there...you might want to give them a little bit of time at room temp after shaping if you get sinkers that won't float during the boil.
I thought it was weird to just put in fridge after shaping. I think I will keep them out for 2 hours at least.
I also see some recipes where you use your starter and also a tsp of yeast as well. I don't know enough yet on if that is a no no with sour dough lovers or not.
Thanks
Whole grain bagels aren't quite like HG white ones. A little VWG will help them puff up but it isn't required.
What you are looking for in the water is alkali solution. I used Barley mak syrup and baking soda for the alkalai.
I proof for an hour before the fridge and then 18 hours of cold retard.
Make 2 little ball of dough half the size of golf ball. Put them through shame paces as the bagels. When you think the bagels are ready to float take out the bagels from the fridge and put one of the test balls in the simmering water and see if it does float after 15 seconds or so. If no you have another one to test but if the first test fails just leave the bagels on the counter to warm up and proof some more. when you think they are ready put the 2nd one in the simmering water and see if can float in 15 seconds. if no proof some more but now you are out of balls.
Well, my original bagel recipe has changed quite a bit. I feel good about my next bagel bake.