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 Submitted by amazonium on November 22, 2009 - 8:57am Reinhart bagels- success!I finally have a decent-looking batch of bagels this morinng, using PR's recipe. They are a bit more plump and round than I would have liked and some of them actually burst a bit but I hadn't made them using All-Trumps flour before. That flour is amazing stuff, eh? I am waiting for them to cool before checking out the interiors. I bought some Italian butter yesterday that comes from the Parma region so it should be yummy stuff. I was raised on homemade butter from our Jersey milk cow so I am always sampling new butters to try and capture that childhood taste memory. So far the closest I have found is the Irish Kerrygold butter. Now, if I can just figure out how to upload some photos I will share the bagel pics Amazonium http://www.hippolytacancook.blogspot.com/
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Those look good. You boiled
Those look good. You boiled them in baking soda water? For how long?
Boiling bagels
Yup, I boiled them for one minute on each side. PR specifies that if you want a chewier bagel you may boil them longer but I didn't, so I didn't! I just sliced one open and the crumb seems to be very tender and open so perhaps I should have boiled them longer- hmmmm. I didn't expect them to rise so much once they were in the oven so next time I will make the rings a little larger. Each ball was 133 grams. I did the hand-rolled method which I prefer over the 'poke-your-finger-in-the-middle-of-the-ball' method. They look more 'rustic'. which I prefer. Now on to his brioche!
Amaz
http://www.hippolytacancook.blogspot.com/
Seedy stuff...
I didn't have much success with just dipping the boiled bagels in the seeds. Some stuck but most didn't. Maybe it isn't de rigueur to use an egg wash but I think I will use one next time. I prefer the seeds on the bagel and not on my lap :-)
Does anyone have a good recipe for making lox???
Amaz
http://www.hippolytacancook.blogspot.com/
Nice results
Hello,
You did make a great dough there, and that's not easy to do at home. Very nice shine on the bagels, and good color. I'd sure eat'm.
If you'd like to maintain larger holes in the middle, just roll your strands longer before overlapping and sealing them. Nine inches or so in length might do it. The point, though, is to leave at least 2-2.5 inches or so of empty space in the center of each bagel or they will eventually close up.
You may look at the raw bagels after shaping, with these big center holes, and think they look wrong, but keep in mind that the strand will double or more overnight in the refrigerator, and they'll continue to puff more in the kettle and the oven.
--Dan DiMuzio
Thanks, Dan!
Last time I made them using a different flour and I got very little rise when I boiled and baked them, so I wasn't expecting the oven-spring that I got this time. I will definitely take your advice next time. The dough was lovely to work with. The bread Gods were smiling on me last night.
Amaz
http://www.hippolytacancook.blogspot.com/
good looking bagels
I must make time to try bagels.
mmmmmmm Pumperknickel.
Yes, you must!
They are easy to make and since the dough retards overnight they are perfect to make in the morning for breakfast. I would guess that it took 45 minutes or so from frig to table this morning. Not bad at all for a lazy Sunday morning.
BTW,,,,
they taste GREAT! And they are properly chewy and tuggable when biting into them. Oh yes, this recipe is a keeper. Alas, no cream cheese in the house...
Amaz the Happy Baker
http://www.hippolytacancook.blogspot.com/