Hi all -- Just wanted to share a couple photos from my bagel bake last night. I am really happy how these turned out. 17-hour sleep in the fridge.
Yes, the long cold fermentation will tend to give you the blistered crust, AND those are some great looking bagels - mmm cream cheese and lox on one of those - heaven!
I couldn't agree more :)
Very nice baking! They have to taste great.
Those look perfect! I am assuming you left the dough to bulk ferment in the fridge and not the formed bagels, right?
After kneading, I did a 1.5-hour bulk ferment @ room temp. Then, scaled and shaped and right into the fridge. Next day, took out of fridge for 30-minute before boiling + baking.
So beautiful, my mouth waters. I know they must taste wonderful. The fermentation in fridge makes them so good. I have not room to ferment a pan. I often think "oh I'll go buy a bagel" and when I do they never taste as good as the ones I make when they are made properly. Thanks for sharing photos.
Thanks for the kind words!
Formula? Will you share it?
For the most part, I use Hamelman's formula, with the following modifications...
* I use a little less yeast
* I always tend to use a handful more flour than what's called for
* I add about 2-3 oz of VWG to the mix
* I don't have easy access to diastatic malt powder, so I use malt syrup
Your bagels look fantastic. How did you do it? What sort of flours did you use. What temp. in the oven and for how long....all the details......
I used organic bread flour @ ~12% protein. I added some vital wheat gluten to the mix, too (~2-3 oz). No easy accesss to diastatic malt powder here in Australia, so I used malt syrup (I think the flavor is just as good). Oven temp @ 450 for 9 minutes. I then rotated pan and back in the oven for another 10 min. I used a convection oven.
How about a workable recipe?
Use Hamelman's formula as your base...
* 1/2 t yeast (I don't weigh the yeast when the quantity is this small)
* 100 grams vital wheat gluten (If you have high-gluten bread flour, I may skip this step)
* Sub the malt powder for malt syrup (I do this simply because I don't have easy access to the powder)
* Bulk ferment 2 hours
* 17-18 hours in the fridge
* Remove bagels from fridge 30 min prior to poaching
I wish my bagels could look that good.
I bought The Bread Bakers Apprentice when it won the James Beard Award. The bagel recipe is in there. I've had it all the time and never knew it. Have you ever heard the word, 'Youtz"?
Rosen, you are one hell of a baker!
I used BBA's bagel formula for a while, and I think it's great. I started using Hamelman's formula because it cuts some time out of the prep work.
Stunning bagels! Curious, how long did you boil? LOVE those fementation bubbles!!!
I poach the bagels for about 45 sec to a min total.
Ok, cool! I have used Silvertons la brea bakery recipe, and she says about the same amount of time as you do. I have read other recipes that call for a much longer time in boilIng water, but now I see short time is best! Thanks again for your artful bagels!
They look fantastic!
I'm in search of the perfect bagel and have used both Reinhart and Hammelmans formulae, however I give the nod to the second. That's my family's preference, but both are excellent. Someone nailed it- they do not make these in Brooklyn, and I wonder if anywhere. I boil in lye, but even if not used they just don't make them like they used to, if they ever did.