January 30, 2009 - 5:55am
Excellent Bagels blog from KAF
Hi,
Quick! Head over to the King Arthur Flour blog...
They just posted an excellent Bagels article with some very helpful photos.
http://www.kingarthurflour.com/blog/2009/01/27/bagels-for-babies/
All the best,
Mark Wisecarver
Note: Remember you DO NOT need the Malt, Honey works great and gives Bagels a very nice golden color.
I always use Sourwood Honey, if you can find it try some I promise you'll love it. ;-)
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Poking = Cheating, no? NY style ;-)
Nice photos! But why do they bake 20 mins. before adding seeds?
Also interesting observation re: steaming baked products that are made with high-protein flour, and in complete agreement with some research results from the "Steaming madness" blog... It appears that heavy steaming can be pretty taxing on fully proofed loaves/bagels.
And if you're a purist, neither does poking. That said, I'm all for people finding their own route to making good bread. And steamed is better than nothing. I can't stand when you get a round puffy roll and it's called a bagel.
...I bake a lot of boiled Bagels and use different methods then get thankful taste testers each time.
Shaping the Bagels with the palm-roll is my typical method but I have tested people with the poke method and if anyone noticed they never mentioned it.
As for seeds, yes, I prefer to add the seeds immediately after they come out of the water, before they get baked.
I can see however where some seeds will taste better if added later, rather than spending anytime in a high heat.
All a matter of taste I guess, and that is the main rule...Taste. ;-)
I've found onion topping is way too easy to burn but I'd think putting it on further down the baking process would allow it to just toast/caramelize instead of charring.
I'll have to give that a try.
and they were fantastic! Great flavor and texture. I used the recipe in BBA. Think I will make cin and sug next.