The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Get your Bagels & Baily's here!

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will slick's picture
will slick

Get your Bagels & Baily's here!

Hello, I wanted to bake something easy today. I found Rose levy's Baily formula on line and made a single test batch. After shaping the six pieces of dough into tight balls I let them rest for one hour. When it came time to shape the baily I decided to make three bagels. I quickly heated a sm. pot of water & baking soda and started to shape my bagels. I used the punch a hole in the middle with your finger method, then just twirled it on my index finger. It worked great but next time they go right off my finger into the boiling water. I messed up the shape picking them back up after shaping. The Flat Baily is close to what a New York Baily looks like the onions did not stick next time i will push them into the dough instead of just lay them on. That's what a test run is for.


PMcCool's picture
PMcCool

I thought maybe the post would be about bagels made with an Irish-whiskey-based liqueur, which would have been something completely new in my experience.


Good-looking bagels and bialys, though.


Paul

CeraMom's picture
CeraMom

They look great! I have that book and I keep thinking " mmm real bagels! " ( which are impossible to find here in northern canada! )

will slick's picture
will slick

sorry about the spelling.

will slick's picture
will slick

I am not sure if the formula is exactly like the book, She said it was based on rose levy's formula. It only made six maybe she just cut it in half? anyway its a great formula easy fast came out nice. Maybe not as dense as a real N.Y. bagel but I liked them so did my wife.