Bagels and Variability
"Didn't you already post about bagels...?" He asked.
I had. Two times, already.
"Yes, but these are different." I said.
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The Devil is in the Details
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The dough proofed in a metal bowl covered with plastic wrap on the radiator for three hours. Then into the fridge overnight. Then back onto the radiator the next morning for two hours more.
I precisely weighed out each bagel. 121 grams.
I created a ball.
I poked a hole and stretched. No snaking. No pinching.
The formed dough sat another two hours before boiling and baking.
They boiled for one minute each side.
They baked for 24 minutes at 450 degrees. Rotating halfway through. This did not change.
I used the lighter aluminum pan, covered with parchment this time instead of the heavier non-stick pan covered with parchment.
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"Are they too brown?" I asked.
"Not at all." He said.
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This is the best batch yet. I only wish it made more than six.
Ah, so now you know to double the quantity for next time. I'm ashamed to say I still haven't made any but yours look so good and the idea of having a homemade one with cream cheese and smoked salmon is too tempting.
ReplyDeleteI don't mind how many times you post about them. They are great.
ReplyDeleteEV - They're always best the first day. We ate them fresh from the oven with scrambled eggs and cheese (a sandwich).
ReplyDeleteKath - I think we're all bagel'd out :)
I like these details. I also like Emily Vanessa's idea.
ReplyDeleteSuch good details and I love seeing your final results. Bagels..mmm!
ReplyDeleteI keep meaning to attempt bagels. You seemed to really get the hang out it! Did you use the the bread bible recipe?
ReplyDeletehurray for the best batch yet!
ReplyDeleteThese look gorgeous, and we certainly haven't hit bagel-overload!
ReplyDeleteOhh, those are stunning, Tracy! I can almost smell them they look so good!!!
ReplyDeleteTracy these look great, all golden and brown. Cheers to the best batch yet- I love it when that happens!
ReplyDeleteI rather like the slightly paler versions you made before, but have no idea how that look translates to chewiness and general taste, so if you say this latest batch was better, I'm prepared to believe it. Kudos for persevering with it!
ReplyDeletemadebyfrances - I used the recipe that Luisa and Lottie and Doof posted about a while ago. I should try the bread bible recipe once we get over our bagel hangover :)
ReplyDeleteJonny - I certainly agree they are on the darker side :) Next time they will be spending less time in the oven. Having them this way left very little room for re-toasting.