The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bagels

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sewwhatsports's picture
sewwhatsports

Bagels

I am interested in doing bagels that have that chewy texture, one that gives just a little when you bite into it.  I have printed off Floyd's recipe and another for egg bagels.  Any comments/suggestions?  I plan to start that sponge very shortly so all comments welcome.

 

Rena in Delaware

sewwhatsports's picture
sewwhatsports

I am making the bagels from Floyd's recipe.  I must say that with almost 7 1/2 cups of flour and only 2 1/2 cups of water it was near impossible to knead, even by hand.  I did end up adding maybe a quarter cup more of water and using about half a cup less of flour.  And this was bread flour that I am using.  This made a very stiff dough but I was finally able to get the dough kneaded until it felt like there was decent gluten formation.  I made the dough balls, let them sit then made the bagels themselves.  They just finished with the 20 minute rest period. 

So now I just put the bagels in the refrigerator to retard.  Can they stay there till tomorrow morning-about 18 hours- or is that too long a time in the refrigerator?  I can take them out after 6 hours and boil/bake them tonight.  Not sure what the best course of action is at this moment as I have never made them before. One post I read said they taste better after they have set and cooled thoroughly.  Maybe baking tonight would be the better way to do them.  Please--I need some help here.  Thanks in advance...

Rena in Delaware