Monday, March 8, 2010

Bagels


I made bagels many months ago and never shared my accomplishment! So here are the beautiful bagels. I didn't experiment too much with flavours - just did some with poppy seeds, some plain, and some with aged white cheddar (though it looks like melted plastic on top - yum!) Overall the bagel making process was really exciting and fun, and much easier than I thought it would be (as are all things that I've been scared to make in the past - doughnuts, croissants, and I can't remember what else right now).


They weren't as chewy as I love my bagels, but they were good. Reinhart in The Bread Baker's Apprentice says to boil the bagel longer in order to make it chewier but this didn't really work for me. Any tips? The only bad thing about the bagel making experience was that I was scared I was going to break my poor little Kitchenaid, trying to knead the very strong bagel dough.

I very rarely post something without sharing the recipe but I really don't want to type up this insanely long recipe, and I'm sure you can find it somewhere online (or better yet in the book!) I hope you'll forgive me!

If this sounds good, you might also like:
Buttermilk Honey Bread
Oatmeal Knots
Soft Pretzels
Focaccia

25 comments:

MaryMoh said...

That bagel in the bottom picture looks perfect to me. Making bagel to me is very challenging. Well done for trying it. Nothing is better than homemade.

Kallie said...

I agree with MaryMoh. That bottom bagel looks perfect. I used to work at a coffee shop where we handmade the bagels and I'm very particular about what I'll eat, but that one is sure making my mouth water! Kudos!

Johanna GGG said...

looks great - unusually for your scary recipes this is one I have tried - the hardest thing I found was getting the shape right - you look like you tried different ways from the photo - is that right

btw - I think melted plastic bagels sounds like a good name for a band!

Ben said...

Bagels is one of the things I am still afraid to make and I really don't know why. I have the book but every time I get to that page I just skip it. Great job, I am sure that you will get better results next time!

veggievixen said...

i have always wanted to try making bagels but have been intimidated! yours turned out really great.

eatme_delicious said...

Johanna: Oh you're right, I did use 2 different methods! I'd forgotten. I tried to punch a hole through, and I tried making a rope into a loop. Now I can't remember when I preferred - probably punching a hole.

Chef Fresco said...

Woooh! Watch out Bruggers. We forgive you at times some recipes are simply not worth the typing.

fresh365 said...

I love bagels but have been too lazy to take the time to make them. Yours looks so delicious though- you may have changed my mind!

Rosemary said...

I can't imagine making them but I love eating them! Just wish they could be a bit healthier for you. I don't think I can brave trying to make my own. maybe. someday. they look good!!!



http://nycstylecannoli.blogspot.com/

kickpleat said...

I've always wanted to try making bagels but I do like a good chew. Hmmmm, would love to hear what others say about how to get a chewier bagel! They do look really fantastic though.

Teanna said...

WOW! I've always wanted to make bagels but have been afraid to try! Yours look perfect!

Teanna said...

WOW! I've always wanted to make bagels but have been afraid to try! Yours look perfect!

Anonymous said...

Keep posting stuff like this i really like it

Lisa said...

Those look lovey Ashley! I have not attempted bagels yet, but hope to do so in the near future.

kimberleyblue said...

Oooh, those look just perfect; I'm impressed! I attempted making bagels once and they turned out pretty poor. Yours are great!

Good job on the poppy seed - my favourite!

Cookie baker Lynn said...

Your bagels look picture perfect! I've had the BBA for a while now, but haven't attempted his bagels yet. Now I'm feeling inspired.

Deborah said...

I have the book and have been wanting to make these. I really need to get with it!

H said...

I just made these last week from the same recipe and have made these many times before. I find I get extra chewiness from boiling a little longer and also using a very high gluten flour. My preferred brand is King Arthur's Sir Lancelot. It is also recommended to use a mixer to get the gluten fully developed. Too bad my Kitchenaid mixer sucks and can't handle stiff dough..that's another story!

here is mine
http://www.facebook.com/photo.php?pid=3818351&l=f383732629&id=596967028

http://www.facebook.com/photo.php?pid=3818351&l=f383732629&id=596967028

bakingit said...

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Dana said...

Brave woman! I can't believe you waited so long to share. Those are beyond gorgeous and I can't even imagine how they tasted. Hooray for you!

Hannah said...

So impressive! I find bagel-making rather intimidating, so bravo for creating such perfect looking bagels. Some day, I've got to try this for myself...!

Catherine Sutthoff Slaton said...

Hi -

I've been experimenting with bagels for the past year and have had pretty good luck coming up with a chewy bagel with just the right amount of crunch on the outside. I didn't see the recipe you were using so I don't know how ours differ. I use Malt Syrup and plenty of gluten added to the bread (about 1 T per 3/4 cup unbleached flour). I also let the dough sit for a substantial amount of time (2 hours) while it's still pretty soft and before I add in the final amounts of flour. I also knead by hand which is a challenge as the dough is so stiff. I don't think kneading by hand would make any difference though. What kind of flour are you using?

I have found that boiling too long ruins the bagel. I boil for 1 minute on the first side and 30 seconds on the second. How much baking soda do you use in your pot?

Catherine/Seattle

Xiaolu @ 6 Bittersweets said...

I don't eat bagels often, but I bet a fresh homemade one would be worth it. Plus I'm a huge fan of topping them with cheese. Congrats on your first time making them 8).

eatme_delicious said...

Catherine: Thanks for all your suggestions! Perhaps I need to add some extra gluten with the flour. I used white bread flour, and 1 tbsp baking powder in the water. Interesting that you've found that boiling for less time resulted in chewier bagels when Reinhart says the opposite in his book. Though I didn't find much difference in chewiness when I boiled them shorter/longer. I used basically this recipe: http://www.browneyedbaker.com/2010/03/08/asiago-bagels/

Anonymous said...

Born in NY, bagels were pretty much a staple and since I now live in the south, I had to make my own NY bagels. The secret to a chewy bagel is not only the water that it's boiled in, but what you put in the water. I suggest that you use only filtered water as plain old tap water just doesn't cut it. Trust me it makes a difference. As for what is in the water...Malt syrup is the key ingredient.