April 27, 2020 - 12:29pm
Bagel Topping Question
I've been making bagels for about 6 months now and finally have a recipe that works well for me. There is one thing I'm still working on....getting the seeds/toppings to stick to the bagels properly. I currently use an egg wash with a little bit of water, and it works mostly. By the time the bagels and done and I place them in a bag for storing, and jostling of the bag makes most of the toppings fall off.
I've seen posts for an overnight starch slurry being the key to really 'gluing' down the toppings. I have access to tapioca and cornstarch. Wondering if anyone could share the ratio of water to starch to keep the toppings on.
Any feedback or tips are appreciated!
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I just press mine into the seeds straight after removing them from the boiling water, and they stick well enough. But it looks like you use a lot more topping than I do.
baking2020....I just ran across your post and I have been searching for the same thing everywhere and wonder what you ever decided to do. I saw someplace that it said equal parts water and tapioca flour but I don't think that is correct. Then I saw where one person adds 2 TBSP to a quart of water to "thicken" stews and soups?? I really want to try this and hope you've had experience and can shed some light on this process. I'll keep you posted as I hope to try it this week.