The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blistered onion bagels...

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mrosen814's picture
mrosen814

Blistered onion bagels...

Hi all -- Just wanted to share a couple photos from my bagel bake last night. I am really happy how these turned out. 17-hour sleep in the fridge.

linder's picture
linder

Yes, the long cold fermentation will tend to give you the blistered crust, AND those are some great looking bagels - mmm cream cheese and lox on one of those - heaven!

Linda

mrosen814's picture
mrosen814

I couldn't agree more :)

dabrownman's picture
dabrownman

Very nice baking!  They have to taste great.

mrosen814's picture
mrosen814

Thanks :)

isand66's picture
isand66

Those look perfect!  I am assuming you left the dough to bulk ferment in the fridge and not the formed bagels, right?

mrosen814's picture
mrosen814

Thank you!

After kneading, I did a 1.5-hour bulk ferment @ room temp. Then, scaled and shaped and right into the fridge. Next day, took out of fridge for 30-minute before boiling + baking.

mredwood's picture
mredwood

So beautiful, my mouth waters. I know they must taste wonderful. The fermentation in fridge makes them so good. I have not room to ferment a pan. I often think "oh I'll go buy a bagel" and when I do they never taste as good as the ones I make when they are made properly. Thanks for sharing photos.

mrosen814's picture
mrosen814

Thanks for the kind words!

Wingnut's picture
Wingnut

Formula? Will you share it?

 

Wingnut

mrosen814's picture
mrosen814

For the most part, I use Hamelman's formula, with the following modifications...

* I use a little less yeast

* I always tend to use a handful more flour than what's called for

* I add about 2-3 oz of VWG to the mix

* I don't have easy access to diastatic malt powder, so I use malt syrup

 

Slickmick's picture
Slickmick

This is making me fall in love with bagels even more :D. You should seriously consider a poster printer and selling the images to any coffee shop nearby, I am certain they would love to hang these for customer attraction. God job if they taste as they look!

mrosen814's picture
mrosen814

Thanks.

Where I live (Melbourne, Australia), not many people know what a (Brooklyn-style) bagel is supposed to look and taste like. The bakery down the street sometimes has (what they think) are bagels, but they are unboiled rounds of white bread. Blech. 

As a result, I have started a little side business. :)

dabrownman's picture
dabrownman

that good in BROOKLYN!  If you can make them like that, you need a full time business making them and shipping them to BROOKLYN!

Stuart Borken's picture
Stuart Borken

Your bagels look fantastic.  How did you do it?  What sort of flours did you use.  What temp. in the oven and for how long....all the details......

mrosen814's picture
mrosen814

Thanks.

I used organic bread flour @ ~12% protein. I added some vital wheat gluten to the mix, too (~2-3 oz). No easy accesss to diastatic malt powder here in Australia, so I used malt syrup (I think the flavor is just as good). Oven temp @ 450 for 9 minutes. I then rotated pan and back in the oven for another 10 min. I used a convection oven.

Wingnut's picture
Wingnut

How about a workable recipe? 

Wingnut

mrosen814's picture
mrosen814

Use Hamelman's formula as your base...

Formula Modifications

* 1/2 t yeast (I don't weigh the yeast when the quantity is this small)

* 100 grams vital wheat gluten (If you have high-gluten bread flour, I may skip this step)

* Sub the malt powder for malt syrup (I do this simply because I don't have easy access to the powder)

Method Modifications

* Bulk ferment 2 hours

* 17-18 hours in the fridge

* Remove bagels from fridge 30 min prior to poaching


rfedele's picture
rfedele

I wish my bagels could look that good.

Stuart Borken's picture
Stuart Borken

I bought The Bread Bakers Apprentice when it won the James Beard Award.  The bagel recipe is in there.  I've had it all the time and never knew it.  Have you ever heard the word, 'Youtz"?

Rosen, you are one hell of a baker!

mrosen814's picture
mrosen814

I used BBA's bagel formula for a while, and I think it's great. I started using Hamelman's formula because it cuts some time out of the prep work.

catlick's picture
catlick

Stunning bagels!  Curious, how long did you boil? LOVE those fementation bubbles!!!

Wendy

mrosen814's picture
mrosen814

I poach the bagels for about 45 sec to a min total.

catlick's picture
catlick

Ok, cool! I have used Silvertons la brea bakery recipe, and she says about the same amount of time as you do. I have read other recipes that call for a much longer time in boilIng water, but now I see short time is best! Thanks again for your artful bagels!

Wendy

winstonsmith's picture
winstonsmith

They look fantastic!

I'm in search of the perfect bagel and have used both Reinhart and Hammelmans formulae, however I give the nod to the second. That's my family's preference, but both are excellent. Someone nailed it- they do not make these in Brooklyn, and I wonder if anywhere. I boil in lye, but even if not used they just don't make them like they used to, if they ever did.