The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Boiling Bagels

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ngolovin's picture

Bagels are falling

August 2, 2011 - 9:02pm -- ngolovin
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Hi All,

I am new to this forum.  I have recently started baking bagels, since you really can't get a good bagel in Indiana! (OK, this is probably open to arguement).  I originally had good luck with Peter Reinhart's formulation from his book, " The Breadbaker's Apprentice".  First few batches were perfect.  Now they seem to fall right after boiling.  The crust is the same, and the middle looks risen, but they are physically flat.  I am curious if anyone has a suggestion.  I pretty well follow the formulation in the book, and use King Arthur bread flour.  

Thanks,

Yumarama's picture

Boiling Bagels: what are we trying to achieve here?

December 11, 2008 - 3:18pm -- Yumarama
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I've been looking over a few bagel recipes here and elsewhere and I'm rather stunned at the varying amounts of time I've seen recommended for the boiling stage. Everything from 5 seconds to 7 minutes has been suggested. I've seen one minute per side a little more often but the vast differences seem to be puzzling. So I thought I'd ask the experts here the following:


A) What is the aim of the boiling stage


B) How long do the bagels actually need to boil to attain that aim?

YEASTHEAD's picture
YEASTHEAD

I tried this recipe, after many failed attempts with other recipes, and produced bagels that had the great chewey texture one looks for, but which flattened out after the boiling process. Can anyone give me helpful advice on preventing this problem?

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