How can you create beautiful swirls in a cinnamon raisin bagel like the one below?
Do you think the cinnamon is added as an inclusion or it's mixed in the dough before "twisting"/shaping?
And ~ how much of it (%) is needed?
Thx,
Yippee
P.S.
The answer might be here. What happened between 1:50 and 1:52?
Was more malt syrup 🤔 or cinnamon 🤔 added and briefly mixed to create the marbling effect?
Looks twisted, Yippee. Is that a seam at the bottom of the image or anywhere on the bagel?
Bagel redux, and pretzels are on my shortlist to bake. Would you guys happen to have any tips on safely using lye at home? I picked up a small quantity, now I am thinking to skip it and use the safer Bicarb.
They do look twisted (in a good way) Smile...
Will, Sodium Hydroxide can be pretty harmful to you. If you use it wear gloves and goggles. Don't dump it into already boiling water, it can surge and boil over. Use baking soda if you have it. I've seen people bake their baking soda in the oven to intensify the alkalinity but I've never done that.
I just use malt syrup to get a shine and let the oven do the browning. A small amount of diastatic malt will also intensify browning, but you already know that from all the fantastic pizzas you make, even if you don't personally use it.
Dave
for confirming what I already knew. Too many things can go a rye damaging persons or property. Really not worth the risk. Thanks again.
King Arthur tips for lye
https://www.kingarthurbaking.com/blog/2021/05/20/a-bakers-tips-for-safely-working-with-lye
I use "baked baking soda". In the past I've had people consistently misunderstand that -- it really is baking soda that is baked in the oven to transform sodium bicarb into sodium carb.
https://gingerandscotch.com/baked-baking-soda-alkaline-noodles/
I use it for ramen (alkali) noodles as well as for bagels.
Without incident. Have never had a problem.
Thanks for the links. I'd seen KA's before but not the one on baking soda from Ginger and Scotch.
When I was a kid in the bakery I saw another young guy dump a can of sodium hydroxide into the boiling vat. It was pretty dramatic to say the least. Cleanup was also pretty dangerous with the dried particles, and naturally that was my job!
Dave
I've never had a problem. Gives the real bagel crunch and color. Stainless steel pot, add to pot before water. 7 grams NaOH/ 5 quarts(4732 grams) water. Bring to a boil and stir to help dissolve. I've tried sodium bicarbonate, sodium carbonate, liquid barley malt. None of them compare to lye. Try it.
To my eye it looks like a laminated bagel...ie. a sheet of dough draped over the top of a bagel then pulled through the middle and around the edge while twisting.
The outer layer has split around that big raisin the lower foreground. Would be interesting to see (a) the bottom; (b) a cross-section.
Hey guys/gals,
I've included more info about the bagel.
Any idea 💡💡💡 is appreciated!
Thx,
Yippee
Yippee, take a close look at 2:05. Go to setting on the YouTube video and choose ‘Playback Speed’. Reduce the speed to it’s slowest setting of .25. In slo-mo you can see that he twist the rope of dough and then sticks it together to form a ring.
BOY! That guy is quick…