The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


dmsnyder's picture

I just had to share: Brother Glenn teaching granddaughter, Naomi, to shape bagels.


TastefulLee's picture

Can Bagels from Reinhart Be Made With Sourdough?

June 13, 2012 - 6:09am -- TastefulLee

So.....I've been making the bagels from Peter Reinhart's ABED for about 6 months now with great success. My entire family is ruined for any storebought bagels (including the crisp, chewy ones we adored from the authentic NY bagel store in town, which have now been declared ''flavorless") and everyone is happily munching away singing my praises.

mrosen814's picture

Bulk Bagels

May 23, 2012 - 2:30pm -- mrosen814

Hi all -- I've been making bagels for a while, in small batches. I am hosting a rather large brunch and would like to make bagels, in bulk. I haven't made any breads in bulk before. Is there anything I should keep in mind when doing this? I'll most likely be using Reinhart's formula. 

Also -- do you prefer using malt syrup or diastatic malt powder inside the bagel dough?



varda's picture

The many nice bagel posts lately have spurred me on toward bagel making.    I was excited to see that In The Jewish Bakery has a recipe for Montreal bagels.   I grew up on New York Bagels which had made their way to St. Louis by the 1960s.    It was a revelation when I stopped for a snack in the Ottawa Airport one day to find a bagel that was completely different but quite delicious.   That was almost 20 years ago, and since I stopped working in Canada,  Montreal bagels have been few and far between.   That is set to change.

Ok.   My shaping needs work, but that doesn't interfere with breakfast for lunch. 

These are quick bagels - from mix to plate in around 2 hours, and so not as much flavor as their overnight retarded New York cousins.   But delicious all the same, a tasty treat. 

jcking's picture

Dragels (dray-gulls like bagels)
My second attempt at bagels made with a Durum sourdough starter and Durum flour. Changes from first attempt; hydration lowered to 57% and honey substituted for molasses.
Mixing and kneading were difficult at this hydration although the dough softened after a few hours of fermentation and proofing, yet the dough didn't have the strength expected of such a low hydration. This is half of the dough originally mixed, the other half is sitting in the fridge for tomorrows bake. Hopefully more bacteria from the overnight fermentation will strengthen the dough.

Third one to follow ~ Jim


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