My first attempt. Despite errors in dough- handling...the flavor, chewy crumb and crunchy crust were very good. Going to regroup and try again in a couple of days. Thanks for looking. Dave
Nice. I haven't made bagels since COVID. Do you use a bath in an alkali solution? I use molasss and "baked baking soda."
Poke or pinch to make the ring?
No crumb shot! We need a crumb shot :)
Nice and chewy looking. They kinda look like Montreal style bagels. Bagels are my thing. I use the recipe from emilie raffa's sourdough book. they turn out looking like NY style bagels and even though i like Montreal style, I really love that recipe. I boil in water with agave.
LL these look great too, I love Montreal style bagels they are the best!
They look great Dave, I’ve never made bagels, but they are on my list of things to do in the future.
I mishandled the dough during bulk ferment and shaping and wound up with tasty Frisbees.
I boiled these with baking soda and barley malt syrup. Holes were made with a tapered dowel. Gonna fix my mistakes next batch but darn, these things are good!
Try baked baking soda. It's a much stronger alkali.
Google for details. Don't get it on hour hands though.
Um, I fail to see what is wrong with the crumb?
Isn’t a tight crumb a characteristic of bagels? Crumb looks fine to me, I’m not sure I’d want an open crumb in a bagel.
N.Y. style, of European Jewish origin, should be a low hydration dense crumb affair. Your crumb looks nothing less than perfect! Smile...
For comparison, my sourdough bagel crumb looks like this (adapted from King Arthur recipe)
And proper loft, too...
🤔 Kinda looks like your crumb, no? there are just a few more slightly bigger holes but overall "bite" and texture probably is the same. If you want the formula, go to Emilie Raffa's blog. It's called the Clever Carrot if you google it. I've been told by people that it's the best bagel they've ever tasted. I haven't made them in months because my oven is busted and my big toaster oven cannot fit 8 bagels. Been thinking about doing 4 at a time but that means the second batch will have about half an hour longer proof. I do my focaccia in that toaster oven but i have to put the metal pan on the top rack to shield it from the harsh heating element from above for about the first half of the bake. I imagine i'd have to do the same for the bagels, that's why i can't do 2 levels at a time because the pan above is being used as the shield
nope. try google for baked baking soda. baking changes its chemistry. it's a quick, simple, cheap alternative using baking soda you already have.
Now that you mentioned it, I think I saw a reference to baked baking soda in a YT video.
It's also used for making alkali noodles - ramen - if you're into pasta making.
I'm thinking it's time for a Bagel Community Bake.
If anyone else would like one, send a private message to DanAyo.
I'd like one. I had my first successful sourdough pan loaf using freshly milled flour from Maurizio's "The Perfect Loaf". The key, mostly, was a ton of flour, it just doesn't work the same as white store bought. I needed so much more of it and the recipe basically came out perfectly. Could've probably cut the recipe back by 10% to fit my clayware.
I would like to attempt freshly milled sourdough bagels. I'm starting to become a naturally leavened fan beyond my typical sourdough boules.
Is a community bake , like everyone just bakes whatever is suggested? With their own formula?
LL, the Community Bakes (CB) have taken on different forms over the years. They can be let’s all make the same formula, but of course people will alter things over the course of the CB. They have been more general such as the recent babka bake were people baked anything that they felt to be a babka. They have also been grain geared such as the semolina CB. They are fun and in fact you can join in even years later and post your bake. It’s a great way to learn from each other. Hope you join whichever is the next one.