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Author Topic: What's your best bagel recipe?  (Read 295 times)

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Offline stamina888

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What's your best bagel recipe?
« on: April 25, 2021, 11:51:02 AM »
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Offline rossopizza

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Re: What's your best bagel recipe?
« Reply #1 on: April 25, 2021, 12:54:32 PM »
AH! Of all the doughs I make, I still love my bagels the best. This is basically Hamelman's recipe with a few mods :

100   High gluten flour - Sir Lancelot (preferred) or All Trumps - bread flour works but just not as good
58     Water - yes a stiff dough
1.4    diastatic malt powder - not optional - important for proper fermentation and flavor
2       salt
0.43  IDY

Mix until smooth and bulk proof at RT for 1 - 1.5 hours
Scale 4 oz (or larger if you prefer) pieces and shape into bagels
Place on parchment on sheet pans (12 per 1/2 size pan)
Cover with plastic (or better large bags) and refrigerate for at least 12 hours

Poaching liquid in large pot :
1-2 T malt syrup
1-2 t salt

Boil bagels for ~2 min, flip over at 1min
Drain on rack and sprinkle with toppings
Bake using bagel boards ideally (3-4min on boards then 10-15 more on stone)

I bake at ~430F.  Some say 500 but that makes them too dark and hard.

Note : boiling them straight from cold is best. They will proof quickly while warming up and be too slack.

(should probably move this thread to another board)
« Last Edit: April 25, 2021, 12:56:29 PM by rossopizza »

Offline 02ebz06

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Re: What's your best bagel recipe?
« Reply #2 on: April 25, 2021, 02:08:54 PM »
Just a question I'm sure will be asked, How much flour for a dozen bagels?
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline rossopizza

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Re: What's your best bagel recipe?
« Reply #3 on: April 25, 2021, 02:47:47 PM »
Right, that would have helped !

I make 49oz dough for a dozen 4oz bagels -> ~850g flour

Offline TXCraig1

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Re: What's your best bagel recipe?
« Reply #4 on: April 25, 2021, 04:22:25 PM »
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline HansB

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Re: What's your best bagel recipe?
« Reply #5 on: April 25, 2021, 06:27:05 PM »
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Offline rossopizza

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Re: What's your best bagel recipe?
« Reply #6 on: April 25, 2021, 06:44:17 PM »
Yup, Mitch's formula is essentially the same.  This is the NY bagel recipe!

Personally I prefer higher hydration than 55%, especially with high-gluten flour.
I would also not put malt syrup in the dough for a long cold ferment. The diastatic malt and fermentation generate more than enough sugars.

I also see that Mitch lists the poke-a-hole shaping technique. The traditional technique is :

After scaling and preshaping the dough, bench rest it then shape into elongated rods. Then roll and stretch those *without* tapering the ends (not baguettes here) to about 12".  Finally wrap around your hand and seal using your palm against the counter/board. Lots of videos to demonstrate.

This gives a nicer clean skin around the whole bagel and is more fun to do!

Offline andrewsiff

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Re: What's your best bagel recipe?
« Reply #7 on: April 26, 2021, 10:52:20 AM »
The first recipe I learned in foodservice, August 1978.
51 lbs h2o
100 lbs all trumps flour
26 oz salt
2 lbs sugar
14 oz yeast
Mix 12 minutes
Yield 56 dozen
Havenít made it since Ď79
43 years in restaurants, never worked a pizzeria, though Iíve always wanted to. Just didnít work out.

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