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)
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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?