Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Food and Beverage > Cooking & Pairing > Homemade bagels

Reply
 
LinkBack Thread Tools
Old 05-15-2010, 03:10 AM   #1
GregR
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: San Diego, CA
Posts: 1,127
Liked 8 Times on 8 Posts
Likes Given: 8

Default Homemade bagels

so I was sitting around today nursing a slight hangover from the toots and the maytals concert last night and was watching "how it's made" when they had a segment on bagels. I was watching and thinking to myself I can do that and a bagel would be mighty tasty right about now.

I was surprised on how easy it actually was and how tasty they were. it was just a plain style recipe and next time I make then I'll be sure to tweak it a little to my liking but man, they were just fun and easy to make. if you like bagels you should really give it a try!

__________________

That's what Jamil said.

GregR is offline
 
Reply With Quote Quick reply to this message
Old 05-16-2010, 03:08 PM   #2
fineexampl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Edison, NJ
Posts: 666
Liked 3 Times on 3 Posts
Likes Given: 8

Default

Awesome to know Toots is still touring! I got to see him about 8-9yrs ago at The Stone Pony here in Jersey and he killed it.

However, i worked for a couple bagel joints back in the day and i'll give you a couple pointers of what i remember. Fresh yeast seemed to be better than dry. After you mix the dough together, let it rest several hours covered with a damp cloth in a warm area. When you roll them out, toss them on a board sprinkled with corn meal and let them proof about 24hrs or overnight before you boil them. Cook them halfway and than flip em for a little while just to finish them off. Even baking is important, so maybe a convection oven? As long as they rest a long time before boiling you should be good. You just want the gluten to relax and it'll give you light fluffy HUGE bagels like here in Jersey or New York. You west coasters just don't get good bagels ...or pork roll.

peace man!

__________________

Primary: Highway 35 Scotch Ale (Highway 78 clone), second runnings small beer

Bottled: Pitch Black Sheep IPA, Juniper Fail/Ale

Kegged: Apollo Pale Ale, South River Brown

fineexampl is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 12:03 AM   #3
samc
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 5,420
Liked 54 Times on 51 Posts
Likes Given: 29

Default

Quote:
Originally Posted by fineexampl View Post
Awesome to know Toots is still touring! I got to see him about 8-9yrs ago at The Stone Pony here in Jersey and he killed it.

However, i worked for a couple bagel joints back in the day and i'll give you a couple pointers of what i remember. Fresh yeast seemed to be better than dry. After you mix the dough together, let it rest several hours covered with a damp cloth in a warm area. When you roll them out, toss them on a board sprinkled with corn meal and let them proof about 24hrs or overnight before you boil them. Cook them halfway and than flip em for a little while just to finish them off. Even baking is important, so maybe a convection oven? As long as they rest a long time before boiling you should be good. You just want the gluten to relax and it'll give you light fluffy HUGE bagels like here in Jersey or New York. You west coasters just don't get good bagels ...or pork roll.

peace man!
Huge, fluffy, light describes modern crappy bagels. The real old style bagels were small, dense and chewy. There are a few bagels on the west coast that are pretty good. House of Bagels in San Francisco makes a great bagel, the commute for me however is killer. Most modern bagels are stuck in a steam closet or room instead of boiling, it's becoming a lost art.

As I recall there was a good bagel place in Clark, NJ - is that still going?

I make them at home and it's tougher than brewing beer to get a great bagel.
__________________
samc is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 02:13 AM   #4
fineexampl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Edison, NJ
Posts: 666
Liked 3 Times on 3 Posts
Likes Given: 8

Default

Quote:
Originally Posted by samc View Post
Huge, fluffy, light describes modern crappy bagels. The real old style bagels were small, dense and chewy. There are a few bagels on the west coast that are pretty good. House of Bagels in San Francisco makes a great bagel, the commute for me however is killer. Most modern bagels are stuck in a steam closet or room instead of boiling, it's becoming a lost art.

As I recall there was a good bagel place in Clark, NJ - is that still going?

I make them at home and it's tougher than brewing beer to get a great bagel.
by big/fluffy i just mean they aren't little hockey pucks. you're right on the chewy though. i've been around the block a time or two with bagels. we get authentic Brooklyn bagels here with imported NYC municipal water. Just like Burton salts make English ales proper outside of England, NYC water makes a bagel cook proper.

and i'm just blabbing along...off to the couch with me.
__________________

Primary: Highway 35 Scotch Ale (Highway 78 clone), second runnings small beer

Bottled: Pitch Black Sheep IPA, Juniper Fail/Ale

Kegged: Apollo Pale Ale, South River Brown

fineexampl is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 02:38 AM   #5
Beernik
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: salt lake city, ut
Posts: 2,835
Liked 282 Times on 237 Posts
Likes Given: 20

Default

I keep mine small and chewy. Don't overdue the boil time or they are bulletproof.

__________________
Dear recipe writer: we both know when you say "use four cloves of garlic" you really mean "use a head of garlic."

On deck: Barleywine, Belgain Golden Ale, Hazelnut Sweet Stout, IRA, Wit, Uinta Hazel Clone, Uinta Yard Sale Clone.
Beernik is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 02:46 AM   #6
bmsteele
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Tucker, GA
Posts: 44
Liked 2 Times on 2 Posts
Likes Given: 4

Default

Love me some homemade bagels, thanks for the great pointers fineexampl.

Any tips on forming the bagels? Mine always come out... kind of off? I always have a lopsided form. One side is always way thicker than the other and my "seam" is never pretty. Sometimes it likes to come apart when boiling, hah.

__________________
bmsteele is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 02:49 AM   #7
JOHN51277
Feedback Score: 0 reviews
 
JOHN51277's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Orlando, FL
Posts: 1,022
Liked 10 Times on 5 Posts

Default

Quote:
Originally Posted by fineexampl View Post
Awesome to know Toots is still touring! I got to see him about 8-9yrs ago at The Stone Pony here in Jersey and he killed it.

...or pork roll.

peace man!

MMMMMMM, with some ketchup on that sucker! Hell yeah. Taylor Ham, egg and cheese!!! FTW
__________________
My Cigar Forum www.cigarhops.com
PM me for access.

On Deck: Centennial Blonde, Midnight IIPA
Primary: SMaSH Citra/2 Row, KBS Clone
Secondary: ???
Kegged:
Bottled: Gulf Oil Spill Stout, Breakfast Stout, Amarillo SMaSH, Orange Wit, RIPA Oak/Bourbon Aged, Barleywine, Apfelwein,
JOHN51277 is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 03:44 AM   #8
RIBeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Rhode Island
Posts: 208
Default

Holy crap - Taylor Ham was a breakfast staple growing up in NY, but was impossible to find here in RI. Local family owned grocery store just started carrying it - gonna do a number on my cholesterol levels, I'm sure! My girls love it too, but SWMBO just doesn't get it. Poor girl.

__________________
RIBeer is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 04:13 PM   #9
pnj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: seattle
Posts: 502
Liked 14 Times on 6 Posts

Default

I love me some bagels.

















These things don't last more then 24 hours...

__________________
pnj is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2010, 07:24 PM   #10
drez77
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Palmer MA
Posts: 365
Liked 3 Times on 2 Posts

Default

This thread has inspired me to try and make these!

__________________
drez77 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Homemade Rum MBM30075 Wine Making Forum 77 11-29-2012 12:14 PM
Homemade Keg Denny's Evil Concoctions Bottling/Kegging 22 11-23-2012 03:56 AM
Bagels flyangler18 Cooking & Pairing 8 06-24-2010 07:32 PM
Homemade Rum jcannon46609 Wine Making Forum 2 09-27-2009 07:02 PM
Long week -- so, homemade beer with homemade pizza AZ_IPA Cooking & Pairing 12 03-07-2009 01:37 AM