The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bagel ice bath

norco1's picture

bagel ice bath

I've treated my refrigerated bagels after boiling to either a dunk in ice water or air cooled. In either case I haven't noticed a difference in outcome. Whether with or without, the result is excellent and vastly superior to commercial purchases.  Any comments?


LindyD's picture

I always use the ice-water dunk and can make no comparison.   I work midweek, so I mix the dough Friday or Saturday night (using Hamelman's formula, which is superb), shape, retard, and bake in the morning.   Allows for a more laid-back process, which works for me since I'm not much of a morning person.  

Dan DiMuzio, baker and author, commented on the process here:

I learned a lot from that thread and bake them so often, I order Sir Lancelot in 50# bags.