February 24, 2013 - 10:31am
adjust peter reinhearts pumpernickel bagels recipe for mini bagels
So I am in a quest to make bite sized bagels but I have some questions about the baking time The original recipe makes 6-7 bagels at 4.5 oz each and bakes at 450 oven (lowered from 500 just before baking) for 25-30 minutes. How small can I get away with here? I was thinking I. The ballpark of 16-20? Maybe more?
Also if I want to do this how much should I adjust the baking time/temperature
How much will this impact the moisture of the end product also? I know making things smaller can dry them out but I'm hoping with the adjustments they will not be bricks.
If anyone has any ideas/advice I'm open to hear it! I just want to get a little advice before I make the plunge.
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3 - 3.5 oz bagels at 450 F for 8 minutes non convection with steam and then 8 minutes at 425 F Convection . These certainly aren't bite size. Hopefully someone has done smaller ones and can give you a better rule of thumb for smaller ones and temperature they use. But experimentation can be fun too!
Seems to me that might be worth trying or an extruder. Making so many tiny bagels sounds very time consuming. Another idea might be to wrap a coil of dough around a stick and then cut the length of the stick to cut many minis and then stick their ends together. Or make little balls and smash their middles open. If you run a floured stick thru them, say twenty at a time, you could then roll the stick/stack of them to stretch the middles. And drop them off the stick wherever they should go. :) happy mini bageletts!
I like the coil idea! I'll try it out hopefully I will have a bit of time to try this weekend.
I like the coil idea! I'll try it out hopefully I will have a bit of time to try this weekend.