My 3 B's of Bagels- Build, Boil, Bake....2nd and 3rd B
After leaving the bagels in cold storage for the day, I start prepping for the Boil and Bake portions of my Bagels.
I begin with a 20 quart Aluminum Stock Pot about 3/4 filled with water to which I then add 3 Tablespoons of Baking Soda.
While this is heating up I preheat my oven up to 500'f.
Once water is at a boil I will add in bagels, in batches of 6. Now following BBA you would boil for 1-2 minutes per side. I was doing this for 2 minutes per side for a long time. Recently though I read Mike Avery (whom I have a lot of respect for), mention that anything over 30 seconds per side will end up putting wrinkles on your bagels. Well I had wrinkles on every batch, so I did this batch for only 30 seconds per side.
While these boiled I prepped a 1/2 sheet pan with parchment paper for the bake. My 3/4 sheet pans are too tight in the oven.
Once boiled I baked them at 500' for 5 minutes, then rotate pan 180' and bake for another 5 minutes.
Again, BBA will say to drop oven temp to 450' after rotating pan. I do not though because I'm doing multiple batches. Its just much easier than changing temps back and forth.
After the bake, here is what they look like.
And the bottom..
And the crumb...
LOL, and yes before anyone mentions...I know that without the big center hole these look more like a Bialy than a Bagel, but that is intentional. I like a more closed up center, its easier for me to load up with cream cheese or to make a sammie out of.
I also can make them darker, but again, I like the chewy better than crusty. My regular bagels are a couple shades darker then these SD bagels but still pretty light color overall.
Im good with it though.....