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Maedl

Margie is a trusted home cook immersed in German foodways.

added over 2 years ago

The bagels do inflate quite a bit in the water, so perhaps you need to make them smaller when you shape them.

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added over 2 years ago

I only tried bagel making once and the recipe said to hold them down in the water with a pot lid...mine sunk right to the bottom. They were like leaden dog treats. Now I am tempted to try again!

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

Oh, please! They're very doable.

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dinner at ten

dinner at ten is a trusted home cook.

added over 2 years ago

The pretzel and bagel recipes I use call for instant yeast, not active dry, and I think the difference is important. I used active dry yeast in the bagels once, and they didn't turn out very well.
I do also oil the parchment I set the shaped bagels out on, as well as the bagels themselves. In the recipe I've used (Peter Reinharts's: http://articles.latimes...) they get an overnight rise, which is a lot of time to adhere as well as to dry out, and the oil helps with both.
For pretzels, I recommend getting some food grade lye (as in this recipe I like: http://www.nytimes.com...) to dip the pretzels in instead of baking soda -- as it is a stronger base, it will give you a much better pretzel flavor and appearance.
Hope this helps!

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

Bagels are my most very favorite thing to make ever. Ever, in the history of ever. Here is some information that may help you:
http://thesolitarycook...
http://thesolitarycook...
http://thesolitarycook...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

I can't offer advice based on experience (my one attempt at bagel-making, years ago, was a dismal failure), but there was a piece by David Hagedorn in the Washington Post food section a couple weeks ago with a bunch of what looked like helpful tips.

http://www.washingtonpost...

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Sam1148

Sam is a trusted home cook.

added over 2 years ago

Ditch the bagel make pretzels. Make some bun sized pretzels to cut up and use for hot dogs. See the above thread about lye--and using baked baking soda for the alkaline dip/boil. Lye can be pretty scary to use for the proper 'dip' gram weight scales, glasses, etc..etc.

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Leah Koenig

Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.

added over 2 years ago

Hi Madame Sel - I would definitely oil or flour the parchment next time to prevent sticking. As for flavor, I always use bread flour and typically add barley malt syrup to my dough, which gives them a nice, yeasty tang. And they only need about 30 seconds per side in the water (not sure how long you had them in there for...) Good luck!