The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Going bagel and kinda failed

Jw's picture

Going bagel and kinda failed

For some reason I have been avoiding baking bagels. It's not are national dish, but they pop up in more and more bakeries. Even the better ones. So time to give it a try with (plain) yeasted bagels (Reinhart's Crust and Crumb).

Pretty much followed the recipe, but got a warning signal, when the dough did not float in 15 seconds in my pan of cold water. Actually, no floating at all here. This is where I could have stopped, but what the h.. At least there was a consistency, because there was hardly any floating in the almost-boiling-water the next day either...

The windowpane test was ok, guess I need to work on the structure of the dough. Next time I will make a few different versions. Think my flour is maybe not the right kind.

BTW: it's bagel for a birthday, don't think I can fail here. Don't know yet what they taste like, but it sure smells great.

Note to my self: use our real oven next time.

Happy baking,


alabubba's picture

Happy birthday to someone.

The real question on my mind is "How did they Taste"


LindyD's picture

Love the numerics! 

jonalisa's picture

I had good luck with this recipe:

Homemade bagels

l made batches on two different days, and they all came out pretty good...and I'm a beginner.