The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


richawatt's picture

My take on bagels

July 31, 2009 - 9:27pm -- richawatt

Hi all, I would loke to post my take on bagels.  I have been trying time and time again to get what I thiink is the perfect bagel.  I have kept a log of all my attempts, and have narrowed it down to a couple key elements that have to be done to get the perfect bagel. Oh and sorry for my spelling...I just can't.....

1. First is hydration.  Using King Aurther bread flour I have found that 55 to 57 percent works well.  I have tried all three 55, 56, and 57, and they all have the same outcome, 57% is just a little easier to work with. 

MommaT's picture

Bagels - tried BBA recipe and have questions

July 19, 2009 - 12:53pm -- MommaT


Having had a very successful experience with boiled pretzels, I was convinced bagels were a walk in the park.  The recipe in BBA seemed approachable enough -- doesn't take too long, doesn't require lye (I know...point of contention) and is ready to bake for breakfast.  I had a mediocre experience, however, and am looking for pointers from those of you who have had great success making "true" bagels.

mrosen814's picture

Perfecting the Bagel

July 4, 2009 - 10:36am -- mrosen814

The bagels I baked yesterday, were yet another attempt in my quest for bagel perfection. :)  For the most part, I was very pleased with the results.  The bagels had really good texture and mouth-feel.  In terms of improving the recipe (bba) for next time, here is what I will try:

1. I'll add a bit more salt.

2. The flavor was nice, but I want to try to get some more depth, so, I will let the dough chill in the fridge for at least 16-18 hours.

Ryan Sandler's picture

Adding to water for bagels--a question

February 10, 2009 - 12:35pm -- Ryan Sandler

So, in the last few weeks I've started trying out the pretzel formula from Jeff Hamelman's Bread, with very pleasing results.  One modification I made was to boil the pretzels instead of cold-dipping them, and use 1tbsp baking soda per cup water instead of lye.  The result: a lovely mahogony colored, crispy thin yummy crust. 

NYamateur's picture

BBA Bagel Recipe Question

March 16, 2008 - 9:39am -- NYamateur

I made bagels following the recipe from the BBA and they came out pretty good but I have a question. I dont know if anybody here has used this recipe before but the bagels it produces have a very very light crumb. Althought they are tastey, I feel like bagels should be more dense. These were very chewy but light.


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