I have been experimenting with bagels, and here are the most recent batch.
This is a version of Robotchef's recipe posted in Dan Lepard's forum, but tweaked, and made sourdough. The taste is far superior using all leaven.
This makes a dozen bagels.
The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| starter | 400 grams | 14.12 oz | 72.73% |
| water | 150 grams | 5.3 oz | 27.27% |
| flour | 550 grams | 19.42 oz | 100.00% |
| oil | 38 grams | 1.34 oz | 6.91% |
| brown sugar | 25 grams | 0.88 oz | 4.55% |
| salt | 15 grams | 0.53 oz | 2.73% |
- Total Flour Weight:
- 550 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.
Mix, and do a couple of short kneads at 10 minute intervals.
Leave to rise for 3-4 hours.
Divide into 100g portions, preshape into balls.
Either poke a hole in the middle with your finger, and stretch the hole
or roll into long 'ropes', wind over your hand and seal the join by rubbing the ends of the rope together.
Retard in the fridge overnight (spray with oil, cover with plastic, put in a plastic bag)
The next day - bring a large pot to boil. Add a handful of brown sugar
Add as many bagels as will fit in a single layer (I can fit three)
Turn after 30 secs (cook for 1 min in total) - drain and put back on the tray
top with your choice of topping
Bake in the oven at ~200C for ~20 mins
cheers
Dom
Replies
Your a native New Yorker Dom, now for some Bialy's!Jeremy
My starter is almost refreshed with no where to go. And then I see this. Looks very inviting, Dom. Thanks for the converted recipe. I've never made bagels before and only eaten them a couple of times...yup, one time in NYC, which put me off a bit (sorry, Jeremy) as it was positively laden (more like swamped) with chunks of salt. *shudder* Right...I'm going to make these in time for lunch tomorrow. What should I eat it with? Googling I find the best things to eat it with is lox (don't have 'em here) or creamcheese and onions. TP
Just reading this post Im definately giving it a go, I must confess Ive had bagels a couple of times and they were tough as nails, I thought maybe thats how theyre meant to be (?) Personal preference; we can adjust the recipe to be a tad lighter/wetter, yes?
Thanks Jeremy,
I have been tempted to make Bialys, but not yet tried - will do soon.
TP I have these bagels toasted with vegemite, but they probably don't have vegemite in your part of the world. Eat them with whatever you would normally accompany your breakfast.
cheers
Dom
Dom, we're practically neighbours with Oz. There are one or two places which sell Vegemite here, but I got mine from our trip in March last year...still good coz it's kept in the fridge. Yay!
Thanks for the recipe Dom. I made a dozen today and they were delicious. Just with some butter. Awsome treat. I skipped the overnite fermentation because I just could not wait. Really tasty anyways. For whatever reason I needed to add more water. In the rush to making the dough work, I never measured but I stopped when it felt right. I'll make them again, really soon.Tony
Tony,this is a very dry dough - especially compared to most that I make.I think that it is characteristic of bagel doughs that they are low in hydration, in this case the high proportion of starter increases the effective hydration - so if your starter is younger when you add it you may need a little more water.I usually have to knead a little more than usual to incorporate all of the flourcheersDom
I made 8. Starting too late in the evening, I only had time to bulk-ferment at room temperature for an hour before putting in the fridge overnight. At 9 this morning, I took the dough out, let it warm up for an hour, shaped, then proved for one and a half hours before boiling and baking. They are really very tasty with an interesting chewy texture at the skin and a medium dense slightly less chewy texture in the middle. With added caramelised onions, these should go by today. Nooooooo problem. This one is for you, Dom. Thanks!Other pix here.TP
They look really good TP.Maedi
Thanks, Maedi. Looks like my little black hairy friend wants some too.BTW, what's the difference between hitting the 'Reply' key and the 'Add Comment' from the first post?
They're actually both very different. 'Add comment' replies to the first post whereas 'reply' is directed to an individual post. Have a look at 'Threaded list - expanded' under 'Comment viewing options' located at the bottom of this page. I'm hoping to instead have a 'Post Reply' button at the bottom of a thread and taking away the 'reply' links.
Viewing the Expanded Threaded List, I see most of us haven't been using it 'correctly'...except that those of us who use the Flat Expanded as default won't know that. Ignorance is bliss....or are we contributing to chaos?Apologies for hijacking the thread, Dom.
Oh, there's not too much chaos. I'm going to make a 'Reply' button at the top and bottom of every topic page so we wont have that problem in threaded view anymore, but threaded view won't be threaded, it's all about compromise, unless people prefer threaded view? I personally prefer the standard view and just quoting a particular post if need be.
I prefer the standard view too. Shh....let's keep it this way.
hey Dom, made them again ... two dozen this time. I'm hooked and my wife loves them too (she's really picky). Too bad I don't know how to post photos and we are on dial up (yukk), or I'd show them.Cheers,Tony
I can guide you through the picture process if you'd like Tony. You can still do it with Dial Up.Maedi
Thanks Maedi, the would be great.Tony
Okay, I think I'll post a picture posting tutorial in the forum.
Here is my contribution to the bagels! Well I think I need the tutorial but here is my link for where the picture is on my site! As well a story!Jeremy
....rub that sleep off your eyes, and post the whole thing here. Don't tease.
Need the bloody tutorial! Besides it's in the gallery!Jeremy
Jeremy, you used the same recipe? Lovely! I notice that you and Dom use the method of rolling the dough,then sticking the ends together to form a circle....the unskilled like me can only poke holes in a bun.Edit: LOL, looks like Dom and I are on the same vein....posting at the same time.
I'm inspired!!! Off to make a batch now, they just look sooooooo good!!! :D :-D :lol::D :-D :lol:
Lovely looking bagels Jeremy.I have made 2 batches this week, as I took a dozen in to work, and then felt compelled to make more for the family.do you shape yours the traditional way (rope - joined over hand), or by poking your finger in the middle of a boule?I can't see the seam in yours.When I shape mine the traditional way (which I do most of the time), they often come apart at the seamcheersDom
Edit: Thanks Maedi - have figured out this photo thing now !
Cheers, Celia
That's okay Ceilia, I'll post a tutorial soon. For now:
You can upload your photos in the Gallery, then paste them into posts by clicking the 'Add Image' button located on the editor when posting. Into this you paste the images URL which is shown in the gallery as 'Image URL'.
Hope that helps, tutorial coming soon...
Maedi
Woohoo, looks like it worked ! Thanks !
Hmm....malt syrup may take some hunting in my neck of the woods.
I may have a jar of crusted horlicks lurking in my kitchen. Mr Google tells me it is made from wheat, milk and malted barley. May throw the recipe out of whack. I've some homemade malted barley...
By the way, glad to have another female presence around!
By the way, glad to have another female presence around!
Oh, we have more in common than that. I'm Chinese (Teochew), originally from Malaysia, though I've lived in Australia for almost all my life.. :)
If you can't find malt syrup, you might get away with using golden syrup - it worked pretty well before I found the malt.
Cheers, Celia
Oh, we have more in common than that. I'm Chinese (Teochew), originally from Malaysia, though I've lived in Australia for almost all my life.. :)
[/quote]
[quote=celia]
If you can't find malt syrup, you might get away with using golden syrup - it worked pretty well before I found the malt.
Cheers, Celia
[/quote]
Right-o. I've got golden syrup.
Did you eat it with any filling? I can see you're on a bagel spree...
Not really a bagel spree, this week I've also baked four white sourdough loaves, a 90cm tray of focaccia and three loaves of sweet potato sourdough bread as well. More of a baking spree, I guess. Oh, and some white chocolate cookies with dark choc chips... ;-)
You're feeding an army???? Lucky them.
Plus it's fun to experiment. Sourdough hot cross buns next week !
All the best, Celia
Cheers,
Tony
Excuse me, I am off to have bagels and home made plum jam for breakfast.......
I found I had to really dust the tray with flour or cornmeal to stop them sticking during the "inflating tyre" stage. :)
How do I get 400gr of starter?
Do I just take a tablespoon of my starter from the fridge and add 200gr flour and 200gr water?
Any help would be appreciated.
When was the last time you fed your starter? If it were longer than 2 weeks in the fridge, I'd go for 2 refreshments, say, 2 times 100g flour + 100g water. Otherwise, yes, you can just add a tablespoon to 200g flour and 200g water for a 100% hydration starter. I normally make more than is required so that I have extra to keep in the fridge for future bakes.
Cheers
TP
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