Bagels

28 10 2009
Bagels

Assorted Bagels

I’ve never been a big fan of bagels, which is part of why I skipped this recipe at first, but I know a lot of people who like them so I finally decided the time was right.

First step of the recipe is easy, making a sponge, just water, flour and yeast left to expand for a few hours.

Bagel Ingredients (for sponge)

Bagel Sponge

Mixed Sponge

Bagel Sponge

Bagel Sponge

Bagel Sponge

Once the sponge is ready, time to (attempt) to mix in the rest of the flour, the yeast, and malt powder. I say try, because bagel dough is really low hydration so I ended up needing to add a fair portion of the flour during the kneading. There was just no point in adding more to the dough while it was still in the bowl. And boy did it require a lot of kneading…

Flour, Salt, Malt Powder

This ALL has to mix in?

Once kneaded I let the dough rest for a bit and started dividing it into roughly equal balls. Followed by a bit more resting, and shaping into bagels (I used the thumb punch shaping method shown in the book, it worked really well). Then the shaped bagels took a trip to the fridge for retardation overnight.

Divided Bagel Dough

Divided Dough

Preshaped Bagels

Preshaped Bagels

Shaped Bagels

Shaped Bagels

I wasn’t really sure of the taste in bagels of the people I was making these for, so I stuck with plain, poppy seed, sesame seed and cinnamon raisin (trying to make 1/4 of the dough cinnamon raisin after the dough is already mixed is VERY tricky, I do not recommend it, but it was the only way I could see to easily divide it so). The boiling process before topping the bagels was easy, a little bit of baking soda and malt powder added to the water (they really make it foam up!) and away they went. I didn’t notice I had no cornmeal or semolina left before I started, and the semolina flour worked less than perfectly when placing the boiled bagels back on the sheet pan, which definitely reminded me to pick up cornmeal the next time I was at the store.

Boiled and Topped

Boiled and Topped

I followed the suggestion in the book to top the cinnamon raisin bagels with brushed on butter and a cinnamon sugar topping, looked delicious! As did the rest of the bagels. Note, I say looked, I made this first batch to take in to people at school and since I only made the single batch of 12 I didn’t actually get to try any(I did the next time I made them though)! One thing I was surprised by during the baking process was the blast of steam/water vapor when you open the oven to turn them around, I’m not sure if it is because of all the water in the crust from the boiling or the baking soda… But when I opened the oven to turn them around it felt like some sort of chemical weapon assault! Never experienced that when baking bread before.

Cinnamon Raisin Bagels

Cinnamon Raisin Bagel

Plain Bagels

Plain Bagel

Sesame Seed Bagel

Sesame Seed Bagel

Poppy Seed Bagel

Poppy Seed Bagel

Sliced Bagel

Sliced Bagel (from second batch)

Another post submitted to YeastSpotting , having that available to submit posts to really keeps me inspired to bake, and I love seeing what other people have made each week, thanks so much Susan!
Bread Baker’s Apprentice Challenge


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13 responses

29 10 2009
Susan/Wild Yeast

Great bagels! So are you a bagel fan now?

29 10 2009
Noel

Thanks! The people at school couldn’t believe it was the first time I’d made bagels. Definitely much more of a fan than before, not quite at the top of my bread list, but I think if I make part whole wheat multi-grain bagels, they could definitely be a challenger…

30 10 2009
YeastSpotting 10.30.09 | Wild Yeast

[...] Bagels [...]

30 10 2009
MommaT

Wow! Beauties! I especially like the nice blistery crust and the open crumb.

You mention a book in your post. Which recipe/book did you use?

Keep baking!

MommaT

30 10 2009
Noel

Thanks for the lovely comments! Sorry about that, the book is Bread Baker’s Apprentice by Peter Reinhart, and if you don’t have it you should! It is a great resource.

30 10 2009
Madam Chow

Like you, my husband and I are not big fans of bagels, but he really enjoyed these homemade ones from the BBA. Great job!

31 10 2009
Noel

Thanks! I can definitely see eating more bagles if they taste like these…

30 10 2009
northwestsourdough

Great looking bagels, I bet they tasted great! Teresa

31 10 2009
Noel

Thanks, they certainly did!

3 11 2009
MC

Very appealing! Now it’d be interesting to try the bagel recipe in Reinhart’s new book and see whether or not they come out differently.

5 11 2009
Noel

Thanks! I’m looking forward to getting that book, but I still have so many recipes to go through that it may be a while!

5 11 2009
Memoria

These bagels are beautiful! I love that big white bowl you used. Where did you get it?

12 11 2009
Noel

I don’t remember for sure, but I think it may have been Target it was the largest of a 3 bowl set.

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