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bagels!
overall they turned out pretty well. the second batch i reduced the amount of dough in each. I think next time i’m going to have to use the high gluten flour to get them a little more chewy.
Last 5 posts by beef
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[…] February 9 - Bagels […]
Good job - was it just plain bagels this time? and did the recipe have eggs?
Oh, and what the heck is a “ping back”?
Was that boiling water? or oil? How long were they in the pot before going into the oven? What is the purpose of the water (or oil)?
no eggs but you can make egg bagels.
ping back is just showing that i’ve linked to this post on another site.
mainly water with some molasses and baking soda. boiling the bagels creates the shiny, crisp crust. this is the answer i found online
“Boiling bagels just before they are baked is a clever procedure that helps to create the wonderful firm, chewy texture that’s so much a part of good bagels. Here’s how it works: To give a shiny appearance and a thick, crisp crust the starch from the flour on the outside of the bagel absorbs moisture from the boiling water and swells called gelatinizing. This forms a protective overcoat. As the bagel bakes in the oven this shiny coating of “gelatinized” starch sets into a crisp crust with a dense and chewy interior. Bagels should be boiled long enough until their internal temperature reaches 140 degree F, where fermentation ceases.”
damn beef that is impressive