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how to make bagels puffier

i have tried 3 different rescipes and they all come out thin. i will usually use bread flour and the oven is around 425-500.

asked by jon 3 months ago
3 answers 317 views
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Nancy

Nancy is a trusted home cook.

added 3 months ago

One opinion - if you like puffy, fluffy bagels, probably best solution is to find a bakery or cafe who makes them that way and buy them there..
The large, puffy bagels that we see today developed mid-20c as the bagel moved from small bakeries & delis in places like New York and Montreal to mass-produced and frozen products available cross-country in mainstream groceries.
Early and mid 20th C bagels were generally smaller and denser, and many recipes reflect that. And now some craft bakeries and nouveau delis are returning to making that style.
For a puffier bagel, probably look for a recipe with high ratio of yeast, white flour, long rise and maybe short or no boiling stage.

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dinner at ten

dinner at ten is a trusted home cook.

added 3 months ago

I've had great results with this recipe from Peter Reinhart: http://www.latimes.com...
An important element is the instant yeast -- the first time I made them I mistakenly used active dry yeast, and they didn't rise as well. I usually use all purpose flour (Whole Foods organic white all purpose) and it works well. I assume by puffy you're referring to the rise, and not a fluffy texture -this recipe makes a great NY style bagel that is both chewy and well risen.

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ChefJune

June is a trusted source on General Cooking.

added 3 months ago

Bagels are not meant to be "puffy." When that happens, they are just rolls. Bagels are firm and chewy. and they should be boiled before being baked.