The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

So what makes a bagel, a bagel?

Joe Fisher's picture
Joe Fisher

So what makes a bagel, a bagel?

I've got the Bread Baker's Apprentice, and love making the bagels from it. They're always a big hit at work :)

I'd like to make some different kinds of bagels, like rye or pumpernickel. Does anyone know what (if anything) I'd need to do to my regular rye/pumpernickel formulas to make them work for bagels?



dasein668's picture

I would think that you would want to make sure (modify if necessary) your rye formula so that it made a quite stiff (dry) dough as is typical for bagels. Then boil and bake per usual. That'd be where I'd start at least. After your first batch, you may find other modifications to the method/formula that are necessary.

Nathan Sanborn