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Yay Bagels!
I am quite a fan of bagels and was really excited to try them with the BBAC. I have never made them before so I pretty much went in blind. Now it should be noted…my dad is not the biggest fan of bagels.

Peter Reinhart does a great intro to these bagels as he describes his love for the perfect New York Bagel. Unfortunately for me, I suppose, I have not had the good luck to have a bagel in New York. So I think that I did not have too high a standard. This turned out to be a good thing.

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I usually find bagels too dense and hard for me. I am not a fan of the double calories found in bagels either. Now I don’t count calories, but I do acknowledge they exist, we have a love hate relationship, calories and me. So I was interested to see how these bagels would turn out for me.

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I decided to make them as a precursor to my mom’s birthday (it was on Victoria day, do you have Victoria Day in the US?). I made them for Sunday, the day before. I again rediscovered my love for kneading and making bread. It is just so satisfying and obviously a ridiculously good work out! The process went pretty smoothly. My only error was that I overproofed the dough before putting it into the fridge to retard overnight. There is a float test involved, and instead of coming to the surface in 10 seconds, mine floated right away. I knew that there was something not totally right as they looked a bit tooo puffy. I had a feeling they would flatten out. Oh Well!

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The next morning I got ready to boil and bake. I topped my bagels with poppy seeds. During the boiling it again became evident that they had overproofed when they floated immediately once more. They definitely didn’t puff up and look like commercial bagels. However, at this point I had not seen the more successful results of other BBA’ers and I was perfectly satisfied with what I saw.

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The final product was definitely a bit flatter than a regular bagel and had more air bubbles, much less dense than usual. Yet, this turned out perfect for us! We don’t really like super dense bagels anyways and these were soft and perfect. All’s Well that End’s Well!

Happy Baking!
-Natasha

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