Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Food and Beverage > Cooking & Pairing > Bagels

Reply
 
LinkBack Thread Tools
Old 07-14-2009, 03:45 PM   #1
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 26 Times on 26 Posts
Likes Given: 5

Default Bagels

Oh hell yes. Recipe from the Bread Baker's Apprentice.

6656_1199729431555_1178118408_30615348_1458216_n-1.jpg  
__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2009, 03:46 PM   #2
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2729 Times on 1637 Posts
Likes Given: 3485

Default

*ahem*

You mean you're just gonna tease us with pictures, and NOT a recipe/how to????

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2009, 03:48 PM   #3
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 26 Times on 26 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Revvy View Post
*ahem*

You mean you're just gonna tease us with pictures, and NOT a recipe/how to????

I suppose I need to pull out the recipe and start typing, eh?
__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2009, 03:50 PM   #4
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2729 Times on 1637 Posts
Likes Given: 3485

Default

Quote:
Originally Posted by flyangler18 View Post
I suppose I need to pull out the recipe and start typing, eh?
Yes pleeeze!!!!!!



Of course I may burn out my keyboard from drooling looking at those wonderful things!!!!

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2009, 05:14 PM   #5
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 26 Times on 26 Posts
Likes Given: 5

Default Recipe: Bagels, The Bread Baker's Apprentice

Sponge:
1 tsp instant yeast
4 cups bread flour, unbleached
2.5 cups water, room temperature

Stir yeast into flour, add water and stir until it forms a smooth, sticky batter (like pancake batter). Cover with plastic wrap and leave at room temperature approximately two hours until the mixture becomes very foamy and bubbly.

Dough:
.5 tsp instant yeast
3.75 cups bread flour, unbleached
2.75 tsp salt
2 teaspoons DME

To make the dough, mix the yeast into the sponge and stir. Add 3 cups of flour and all the salt and DME. Mix low speed until the ingredients form a ball, slowly working in the remaining 3.4 cup of flour to stiffen the dough.

Knead 6 minutes by machine (or ten minutes by hand!) until the dough is pliable but smooth and it passes the windowpane test. Should be satiny and pliable but not tacky. Adjust water or flour as needed to achieve the consistency required.

Divide dough into 4.5 oz pieces (I usually wing this part. ), cover with damp towel and let rest 20 minutes.

Line two sheet pans with baking parchment and lightly spray with oil. Shape bagels. I punch a hole through the ball with my thumb and work the hole until about 2.5 inches in diameter.

Place shaped bagels on pans, mist lightly with oil and cover the pans loosely with plastic wrap. Let rest another 20 minutes.

You can check to see if the bagels are ready to be retarded (cold fermented) with a water test. Take a bagel, drop it into cold water. If the bagel floats with 10 seconds, the dough is ready to be retarded. If not, let it rise - then try again in 10 or so minutes. If it floats, return it to the pan and place the entire plan in the refrigerator overnight.

Following day:

Preheat oven to 500° and bring a large pot to a boil and add one Tbsp of baking soda. Boil bagels 2 minutes to a side, drain and return to the pan that has been dusted with cornmeal. (if you change the parchment, remember to spray it with oil first!)

Top as you'd like. I did some salt bagels with this batch, but you can use poppyseeds, sesame seeds, etc. The book's author suggests a salt/seed blend.

Bake 5 minutes at 500°, rotate pan 180° and turn oven down to 450°. Bake another 5 minutes until bagels are a light golden brown. Remove to cooling rack and let cool 15 minutes before eating/serving.

__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2009, 05:24 PM   #6
niquejim
Burrowing Owl Brewery
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
niquejim's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Cape Coral Florida
Posts: 2,390
Liked 43 Times on 33 Posts
Likes Given: 87

Default

Those look good, but the easiest(and traditional) way to shape them is to simply roll them til they form a rope and then press the ends together

__________________
niquejim is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2010, 02:31 AM   #7
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,292
Liked 30 Times on 27 Posts
Likes Given: 8

Default

Wish I would have searched and found this thread/recipe. Just took my first shot at making bagels today. While they taste decent, they are definitely not very good to look at.

The recipe I used was way off on the flour and water amounts and even though I knew in my mind that the dough should have been stiffer, I didn't think I would need that much extra flour.

bagel.jpg  
__________________
McKBrew is offline
 
Reply With Quote Quick reply to this message
Old 06-24-2010, 05:19 PM   #8
Zaphod
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Denver, CO
Posts: 111
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Quote:
Originally Posted by McKBrew View Post
Wish I would have searched and found this thread/recipe. Just took my first shot at making bagels today. While they taste decent, they are definitely not very good to look at.

The recipe I used was way off on the flour and water amounts and even though I knew in my mind that the dough should have been stiffer, I didn't think I would need that much extra flour.
My wife and I just tried it from the same book as Fly, but ours turned out like yours. Tasted decent, but rather flat and deflated looking. We will probably up the flour amount to stiffen the dough, especially being at high altitude.
__________________
Crooked Mouth Brewing

Fermenting:
Belgian Cherry
100% Brett Citra Pale
Sour Quad (group Quad aged in a Stranahan's barrel)
Sloppy Seconds Funky/Sour Thing with Al's Bugs

Kegged:
TighPA
Imperial Chocolate Oatmeal Stout
Bruegel the Elder (16 mo old lambic aged in a Temptation barrel)
Flanders, Ned (group 2+ year old Flanders Red in a Temptation barrel)
Zaphod is offline
 
Reply With Quote Quick reply to this message
Old 06-24-2010, 07:32 PM   #9
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,292
Liked 30 Times on 27 Posts
Likes Given: 8

Default

Quote:
Originally Posted by Zaphod View Post
My wife and I just tried it from the same book as Fly, but ours turned out like yours. Tasted decent, but rather flat and deflated looking. We will probably up the flour amount to stiffen the dough, especially being at high altitude.

I plan on making another batch this weekend using the recipe here.
__________________
McKBrew is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools