The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Marc Brik's picture
Marc Brik

I am not a baker. I am a chef, and therefore I got my own ideas how food can work.

I wanted a cinnamon bagel fine crumb with a nice tough crust. No egg, butter, milk or oil.

Right I did do a little research about lye, baking soda, potato water, blanching, rolling and oven temperature

Make potato water:

  • 180 gr nice golden potato can be any like annabel or agria
  • 1 ltr water

cook the potato, no salt. cool down and blend

make a starter by mixing:

  • 3 C bakers flour
  • 1 C rye flour
  • 1 t active dried yeast
  • 3  1/2 C room temprature potato water (will be creamy)

place everything in a kitchen mixer use a hook, I use a kitchen aid, wait until everything is mixed and put on full until the dough starts to crawl up the hook. This can take 10 minutes.

Covered the bowl with plastic and left it to double in volume on the bench

Back under the machine with the hook and add:

  • 3 C bakers flour
  • 2 t malt flour
  • 1/2 t dried active yeast
wait until everything is mixed and put on Medium low until the dough starts to crawl up the hook. This can take 10 minutes.
  • 1  1/2 t iodised fine salt
  • 1 C currants (dry)
  • 2 t mixed spice (cinnamon, cardamom, anise, clove)
mix very well. easy to follow just look at the colour of the spice, don't worry about the currants.

I placed the dough in a large plastic container with lid and wrapped it up in a blanket. until again double in volume.

divide into portions of 100gr and round up


 Bring a pan of water to the boil (apprx 5ltr) add 2 T malt flour mixed with a little cold water, and 1 T baking Soda

push your index finger through the middle and make an even hole in the middle (even better: roll into a ribbon and connect the ends with a little water, press to hold)

leave on baking paper covered tray for another 20 minutes under a cloth

blanch the bagels in the boiling water for 1 minute (1/2 minute each side, flip them over in the water) 

pre heat the oven top and bottom heat 260°C no fan (500°F) 

place back on the baking tray and let them cool, meanwhile they will rise a little

place the tray in the middle of the oven, lower the oven to 230-225°C (450°F) bake for 22 minutes 

let them cool!  let them cool! let them cool!  time will give the crust it's toughness and the bread can settle.

very nice with some aged cheddar, or dried salami it's worth the wait


Have fun making them and bon appetite


maxamilliankolbe's picture

New bagel-maker question

May 29, 2012 - 7:47pm -- maxamilliankolbe

I’m a new bagel-maker and I’m using the following recipe from Inside the Jewish Bakery:

5 cups High-gluten flour*

1½ cups+ 1 Tbs Warm Water (105°F/40°C_)

1 Tbs Malt powder, malt syrup,* or honey

1 tsp Table salt

½ tsp Instant yeast*

2 Tbs Poppy seed, sesame seed* and/or kosher salt for topping

2 Tbs Malt syrup*, honey or sugar for boiling


flyingbaker's picture

Low hydration dough on the Electrolux Assistan Original

October 5, 2011 - 7:47am -- flyingbaker

We just got the Electrolux Assistant Original and I've already started using it for some standard breads and it works great. However I'm having a little trouble with low hydration dough's for bagels.

I'm not using large mases of flour (around 900g only) so using the dough hook doesn't seem to be appropriate. However when trying to add more flour when the dough starts to pull away from the side seems to just cause it to mass up and cause it to not mix/knead properly. Is there a trick to adding more flour to an already dry dough?

toneweaver's picture

Spelt bagels?

September 3, 2011 - 12:37pm -- toneweaver

First of all, thanks a million to everyone here for all the ideas and experience I've gained from you.

Now to my question: Several folks I bake for are allergic to wheat but can tolerate spelt (and LOVE it). They're asking me to develop a spelt bagel, so I'm trying Peter Reinhart's WW bagel formula with 100% spelt. I've read that some of you here have tried it, and have gotten particular help from helend's posts, but does anyone have experiential advice to share? I'd like to develop this recipe to the point where I could sell these bagels.

Juergen Krauss's picture
Juergen Krauss


This is my first attempt at bagel-style bread - Obwarzanek Krakowski :-)

I used the bulk formula given in the wall street article. Thank you, GSnyde for the inspiration.

My version of thar formula reads:

Wheat flour (T55) 90%

Light Rye 10%

Water 48%

Sugar 3%

Salt 1.5%

Instant Yeast 0.5%

Butter 2.5%

Scaled at 100g per obwarzanek.

Bulk rise 45min at 26C, saped, rested for 10 minutes

boiled with 1 tsp honey in 4 l water

baked at maximum heat without steam fot 14 minutes

I am very pleased with the looks. They taste deliciuous, very slightly sweet. Quite authentic, as far as I can remember from my two visits to Krakow. They could be a bit chewier.

Have to work on joining the ends.



HokeyPokey's picture

A bagel challenge – if you wish to accept it

May 21, 2011 - 2:18am -- HokeyPokey

Calling all bakers to help me in a quest for a perfect pumpernickel bagel. I’ve made some plain while flour bagels, chocolate bagels, flavoured bagels, etc.

 But what I am after is that taste ofNew Yorkpumpernickel bagel – glossy on the outside, chewy on the inside, with a wonderful taste of pumpernickel, which is just calling out for a shmea of cream cheese and some smoked salmon.

 Lets start baking



Subscribe to RSS - bagel