The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

"Panera" type bagels at home?

  • Pin It
atlanticsunrise's picture
atlanticsunrise

"Panera" type bagels at home?

I'm looking for a bagel recipe that yields bagels like you would get from Panera Bread or somewhere like that - I have made several different recipes and none of them have turned out. I made some sourdough ones yesterday and even retarded them overnight hoping for the blistery surface, etc. and they are smooth surfaced and although they are chewy and taste ok, they are more like a supermarket bagel. The recipe I used called for a lot of starter (as opposed to the 2T. used in most of my recipes)... I don't know where to start for a recipe. Any suggestions would be welcome. TIA.

mrfrost's picture
mrfrost

What kind of flour are you using. Real, chewy bagels are made with high gluten flour, in the 14% range.


You probably need to try at the least King Arthur bread flour(12.7%), if you have not already tried it.


There is a Panera Bread book out(public library, Amazon) but I don't think the bagel recipe is in it. In fact, the reviews at Amazon say the bread recipes are very basic, and not really true to the restaurant breads.

atlanticsunrise's picture
atlanticsunrise

I've looked at the Panera Bread cookbook and wasn't super impressed. I use the King Arthur bread flour, and for the last batch, I used it and added some vital wheat gluten since I didn't have high gluten flour.


Most of my regular bread recipes are from Hammelman's Bread, and I like the way they come out - I want that type of bread/crust, but in bagel form.

LindyD's picture
LindyD

Since you have the book, why not make Hamelman's bagels (p 260)?  Just be sure to use high-gluten flour.  Bread flour doesn't cut it, even with VWG.  High-gluten flour is the only way to go if you want an authentic, chewy bagel.


The diastatic malt and barley malt syrup for boiling the next day are also important in the outcome.


They are fabulous and simple to make.  Mix, ferment for an hour, shape, retard, boil, ice, bake, and eat.


Keep them in the fridge until you're ready to boil. You want them cold going into the pot.


You can get HG flour from KAF or from NY Bakers (see ad at the top of the page).


I'll be interested in hearing your opinion after you've eaten one.  Or two, or three...