Author Topic: Bagels  (Read 11989 times)

Offline euge

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Bagels
« on: March 27, 2012, 05:00:30 PM »
I've found myself eating a lot of bagels. The dense but soft store-bought kind. :-\

Wanted to do a NY-style bagel. I got a crispy chewy exterior and a light interior. Pretty damn good. Instead of malt syrup I used Dark Candi syrup in the mix. None for the boiling water. And I did a 24 hour ferment.


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Offline hokerer

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Re: Bagels
« Reply #1 on: March 27, 2012, 05:32:15 PM »
At one time, I took requests and someone asked for pumpernickel.  Until I made those pumpernickel bagels, I never knew the recipe included potatoes.
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Offline punatic

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Re: Bagels
« Reply #2 on: March 27, 2012, 05:49:42 PM »
Did you put lye in the boil?
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Offline bo

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Re: Bagels
« Reply #3 on: March 27, 2012, 06:25:44 PM »
Those bagels look good. I've made them a couple of times. Kind of a PITA, but well worth it in the end.

Offline bluesman

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Re: Bagels
« Reply #4 on: March 27, 2012, 06:31:32 PM »
They look great euge.  What's the bread texture like?  I like a toasted everything bagel with Lox and cream cheese...mmm  :)
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Offline euge

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Re: Bagels
« Reply #5 on: March 27, 2012, 06:40:02 PM »
Did you put lye in the boil?

Isn't that pretzels?
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline euge

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Re: Bagels
« Reply #6 on: March 27, 2012, 06:47:17 PM »
They look great euge.  What's the bread texture like?  I like a toasted everything bagel with Lox and cream cheese...mmm  :)
Those bagels look good. I've made them a couple of times. Kind of a PITA, but well worth it in the end.

Well worth the effort! I'm going to have to work out a weekly schedule for these things... Too bad I don't have any smoked salmon around. The crumb is light, bubbly and cohesive. Nothing crumbly about these bagels. The exterior is shiny, crisp and chewy. Made them with about 90% bread flour 10% AP. Next time all AP to see how that turns out.

Nice to have the KA to do the kneading.
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Offline denny

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Re: Bagels
« Reply #7 on: March 27, 2012, 07:05:01 PM »
It's pretty common to boil bagels in lye water.  When I've made them before I've boiled them in water that's had potatoes boiled in it.
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Offline bo

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Re: Bagels
« Reply #8 on: March 27, 2012, 07:10:15 PM »
Try buying lye these days. I ended up using baking soda.

Offline tygo

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Re: Bagels
« Reply #9 on: March 27, 2012, 07:51:23 PM »
Try buying lye these days. I ended up using baking soda.

I saw a tip in Cooks Illustrated a few months back to bake the baking soda to convert it from sodium bicarbonate to sodium carbonate which is a stronger base.  Not as strong as lye but a good substitute according to the article.  Haven't tried it yet myself.
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Offline bo

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Re: Bagels
« Reply #10 on: March 27, 2012, 07:56:42 PM »
Try buying lye these days. I ended up using baking soda.

I saw a tip in Cooks Illustrated a few months back to bake the baking soda to convert it from sodium bicarbonate to sodium carbonate which is a stronger base.  Not as strong as lye but a good substitute according to the article.  Haven't tried it yet myself.


Interesting: Can you provide some specifics as to time, temp and quantity in the water.


I once thought about trying to make my own lye with my stove ashes. I talked myself out of that adventure.

Offline euge

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Re: Bagels
« Reply #11 on: March 27, 2012, 08:47:13 PM »
Try buying lye these days. I ended up using baking soda.

I saw a tip in Cooks Illustrated a few months back to bake the baking soda to convert it from sodium bicarbonate to sodium carbonate which is a stronger base.  Not as strong as lye but a good substitute according to the article.  Haven't tried it yet myself.

That Chris Kimball! He's so clever...

What does the alkaline solution do that a sugar solution won't? I used softened water to poach my bagels.
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Offline punatic

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Re: Bagels
« Reply #12 on: March 28, 2012, 01:16:58 AM »
I know you have lye on hand euge.  A little dab'l do ya.  NY - Joisey style bagel-making.
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Offline bo

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Re: Bagels
« Reply #13 on: March 28, 2012, 04:34:25 AM »
Try buying lye these days. I ended up using baking soda.

I saw a tip in Cooks Illustrated a few months back to bake the baking soda to convert it from sodium bicarbonate to sodium carbonate which is a stronger base.  Not as strong as lye but a good substitute according to the article.  Haven't tried it yet myself.

That Chris Kimball! He's so clever...

What does the alkaline solution do that a sugar solution won't? I used softened water to poach my bagels.


The lye hydrolizes the proteins in the flour and allows the outside to brown well.


I read that it can be found at Lowes under the name Crystal Drain Opener, but I need to check that out to be sure. This is info from The Fresh Loaf, an extremely good website for baking. When I looked several years ago for a drain opener that contained lye, I came up with nothing at several different supermarkets.

Offline phillamb168

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Re: Bagels
« Reply #14 on: March 28, 2012, 05:58:05 AM »
I would be very, very, very careful about putting drain cleaner (even if it says it's 100% lye) in anything touching food.
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