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.
You make it look so easy! I'm going to give these another go Joanna @ Zeb Bakes
ReplyDeleteI'm so glad you liked yours . . . we enjoyed them, too! =)
ReplyDeleteI love the color and sheen of your bagels. I'm thinking of buying liquid food-grade lye to improve my bagel's crust.
ReplyDeleteThey are both very yummy but I prefer BBA's simpler method.
Homemade bagels are wonderful!
ReplyDeleteAfter I made several recipes of bagels, I ordered that Sir Lancelot ... and haven't baked with it yet ... something's wrong with that picture. Nothings wrong with your picture, the bagels look great.
ReplyDeleteI've left you an award on my blog ... if you're in the mood.
I love homemade bagels- I want one right now!!!!!!!!
ReplyDeleteI love the name of the flour: Sir Lancelot. ;o). The bagels look great!
ReplyDeleteI keep wanting to redo the BBA bagels recipe using white whole wheat flour but haven't gotten around to it yet. I remember how excited I was baking them the first time around, almost a year ago!
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