The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bagels

  • Pin It
mrch's picture
mrch

bagels

Tried  making bagels for the first time. When i put them in the hot water the bagels flaten out. They were okay until then. I only put them in the water for 30 sec each side What did i do wrong ? DEo they puff back up if i leave them in the water longer  thanks mrch

LindyD's picture
LindyD

Hi mrch.  Welcome to TFL.

Bagels are fabulous and easy when you use the right flour and formula.  You left out a lot of information, such as the type of flour, whether you retarded the bagels, and whether any other ingredients were added, other than flour, water, salt and yeast.

Anyway, your bagels should not have flattened out in the water bath.  They should have puffed up.  I boil mine for 45 seconds and don't bother flipping them.  I just want to wake up the yeast, not cook them, so 45 seconds works well (my bagels are always retarded overnight).

Maybe you used bread or AP flour instead of high-gluten, added too much water to the flour (bagel dough is very stiff), or over-fermented/proofed them.  Hard to guess.   

Can you provide some details, such as whose recipe you used and the process?

jaywillie's picture
jaywillie

Mrch, this same thing has happened to me -- bagels go into the water looking great, but after the boil and before they go in the oven, they fall and look all gnarled and flat. So you're not alone. Fortunately, mine still tasted great! Eventually I was able to diagnose the problem and fix it. But we do need a little more info, as LindyD requests, to be sure that our solutions are similar. So let us know a bit more about your recipe and your process.

Jonathan

mrch's picture
mrch

Thank you for the help. I'am not very good at bakeing Someone told me to use rhodes frozen dough. So i defrost one  cut into round balls and make a hole let it puff up for 30 mins and when i put them in the water they go flat They taste okay just flat thanks colin

LindyD's picture
LindyD

Well, that explains it. You're not making a bagel - probably best to call it a bread doughnut.

Since you're new to TFL and baking, why not learn more about the process while you're here? There's lots to learn through the handbook and videos. Am sure that your results will be better than the frozen dough goop!

ehanner's picture
ehanner

Bagels are a specialized dough that have a make up nothing near straight French bread. I've used the frozen dough from  Rhodes for some fast and easy projects and I like the dough for what it is intended for. If you use the search feature at the top right side of the page, you can search on Bagels and find a good recipe along with some help on how to make them. Here is the link.

Good luck and welcome to the site.

Eric

mrch's picture
mrch

Well thank you all for the advice I love to cook and bake things.  Just not very good at it thanks colin