Saturday, April 17, 2010
One of the Mellow Baker's April breads is bagels. My husband really enjoys a good bagel. I was glad to get the opportunity to make these. Unfortunately, we are overwhelmed by our daughter Emily's lifestyle. She is the stage manager of the high school production of Beauty and the Beast. There are four shows this weekend, which are cramping my baking/blogging style!
High gluten flour, salt, yeast, diastatic malt powder and water were combined to make a stiff dough. Bagels almost killed my mixer the last time that I made them. I know there are other, heavy duty mixers out there. But my stand mixer is older than my marriage, maybe 25 years old. So I proceeded with care.
My stiff dough fermented for one hour and then was formed into bagels. Some of them I made by Hamelman's rope method and some of them I made by poking a hole into a round of dough.
They were put into the refrigerator overnight to gain some more flavor.
At this point, I decided to skip the ice path, bagel flipping method. I boiled some water with baking soda, boiled the bagels for a minute each side and popped them into a 450 degree oven for about 8 mins.
They are delicious. We are trying to figure out which ones we like more. We think that it might be the BBA recipe, but perhaps we were influenced by how exiting it was to actually make bagels at home.