Questions tagged [bagels]

A yeasted bread roll with a hole in the middle, forming a ring shape. Questions may about baking bagels or using them as an ingredient or sandwich base.

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4 votes
1 answer
614 views

Making overnight bagels - may have underkneaded, can I knead it tomorrow?

It's my first time ever making bagels. I followed this recipe with the overnight alteration. I kneaded for about 10-12 minutes. After trying the pull test, it kind of breaks before becoming ...
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2 votes
0 answers
130 views

How to stop bagel dough deflating when it is handled between its rising place, the boiling pan, and its baking place? [closed]

When making bagels, what is an effective way to handle the dough between where it has sat when rising and the boiling pan, and between the boiling pan and whatever it bakes on, such that it does not ...
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5 votes
1 answer
222 views

Bagel Sponge: Room Temp or Proofing Temp?

I have a new recipe to make deli-style bagels. It calls to let the initial sponge stand in a large mixing bowl at room temperature for 2 hours, sealed with cellophane. I have had troubles in the past ...
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19 votes
2 answers
7k views

Why did my bagels flatten?

This weekend, I made Peter Reinhart's water bagel recipe from The Bread Baker's Apprentice. The bagels taste yummy, but they're flat wrinkly discs! What can I do next time to get nice puffy bagels ...
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2 votes
3 answers
1k views

Why are these bagels sticking?

I made this bagel recipe, and here is the result: As you can see, the tops are beautiful, but the bottoms have stuck to the wire rack they were baked on, and have torn upon removal. The recipe does ...
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1 vote
0 answers
93 views

My bagel recipe calls for 1 tbsp of barley malt syrup. I have diastatic malt powder. How much powder would equal the tbsp of syrup? [duplicate]

My bagel recipe calls for 1 tbsp barley malt syrup. I have diastatic malt powder. How much powder would equal the tbsp of syrup?
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1 vote
1 answer
326 views

Why Do Bagels Take Longer To Toast Than Regular Bread?

My brother's been bringing over fresh bagels in the morning. I've noticed that it takes nearly twice as long for a bagel to develop a toasted surface than a regular slice of bread. Why is that? ...
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1 vote
1 answer
4k views

Why did I get wrinkled bagels?

I made bagels for the first time yesterday. I followed the instructions...my bagels tasted great...but they ended up "wrinkled" after baking. It was a copycat recipe for Panera cinnamon ...
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2 votes
2 answers
1k views

Bagels: Flat, no rise, gummy inside. Over kneading?

Edit: thanks for all the advice! I worked these half as much, and made sure to let them cool. Great, round results!! To start, I'm using this recipe: https://www.epicurious.com/recipes/food/views/...
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  • 154
3 votes
1 answer
603 views

Does my "bagel flour" need malt powder added?

I purchased some "super bagel flour" that lists these ingredients: Bleached Wheat Flour Enriched Malted Barley Flour Potassium Bromate Is "malted barley flour" in this "super bagel flour" in ...
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  • 154
2 votes
1 answer
1k views

Substituting maltose for barley malt syrup in bagels

Can I substitute Chinese-style maltose (麥芽糖 if you want to search it up) for barley malt syrup in bagels? From what I understand, the flavour won't be exactly the same, but I'm not sure whether the ...
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1 vote
0 answers
110 views

Mix AP and bread flour for bagels?

I live in a rural part of the country. NO BAGEL SHOPS! I've started experimenting on making my own. Bread flour makes the end product too dense. AP flour too light. Recipe calls for 4 cups bread flour ...
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  • 11
1 vote
1 answer
1k views

Why are the cinnamon sugar bagels I buy becoming so wet?

Every time I get a bagel box from Bruegger's Bagels, I get a few cinnamon sugar coated ones for the sweet-toothed people in my office. They look fine at first and are great for the first hour or so, ...
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  • 199
5 votes
1 answer
502 views

Why refrigerate bagels after shaping dough?

I've noticed that recipes for bagels call for a refrigeration period after shaping. Why does it matter if the refrigeration is done after shaping? The shaped dough takes up more space in the fridge ...
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10 votes
2 answers
26k views

Bagels - Use of Barley Malt Syrup or Non-Diastatic Malt Powder

When using a water bath for bagels what is preferred to attain the nice brown exterior, Barley Malt Syrup or Non-Diastatic Malt Powder? I see recipes that use either one. What would be the difference ...
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2 votes
2 answers
6k views

What is an appropriate water to yeast ratio for hydrating yeast for bagels?

I've been doing a lot of bagel making lately... my bagels are "on point", except they aren't rising as much as you would see in a typical bagel shop... in fact, I've noticed they kind of "deflate" a ...
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  • 349
8 votes
1 answer
4k views

Bagel Failure - what happened?

Last night we tried to make bagels. We used this quick video online to give us the basics in terms of process and then we used the measurements from this website. We proofed the yeast for a few ...
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15 votes
5 answers
26k views

How to refresh a frozen bagel

My kids like their bagels like they just came from the oven or the bagel bakery with a crisp crust and soft chewy center. However, it is not practical to make bagels or buy bagels in the morning on ...
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  • 496
56 votes
4 answers
67k views

What does the "bagel" setting on toasters do?

Usually, I put slices of bread in my toaster. Sometimes, I toast bagels. On my toaster, there's a little button that says "bagel". How does this setting toast the bagel differently?
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  • 1,480
1 vote
2 answers
1k views

What are bagel chips?

This recipe for southern-fried chicken mentions something called "bagel chips." What exactly are bagel chips, and how do you make them? All I can find are recipes for it or places that sell ...
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4 votes
3 answers
6k views

Getting poppy seeds to stick to bagel

I've been trying to top my homemade bagels with poppy seeds but haven't had much luck getting them to stick. The instructions I've found says to boil the bagels first, then sprinkle seeds on top ...
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  • 444
2 votes
4 answers
35k views

Bagels - Baking Soda or Sugar in the Water?

I'm looking at highly rated bagel recipes. I'm surprised that many (if not most) of the recipes call for sugar in the water the bagels are boiled in instead of baking soda. That has me a bit puzzled. ...
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9 votes
5 answers
10k views

What Garlic to use for Garlic Bagels

I have had great success making seeded bagels; I boil the bagels in water with baking soda and a little sugar, and any kind of seed sticks to the outside and bakes to perfection. My problem is trying ...
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5 votes
3 answers
9k views

Bagels not rising

I recently made bagels following this recipe, but they didn't pass the "float test" (see step 10). I took them out of the fridge for an hour, put one in a bowl of cold water, and it sunk. I repeated ...
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  • 153
5 votes
8 answers
17k views

How to prepare eggs in shape suited for bagel?

I often buy an egg bagel from the local coffee shop. The egg is cooked to a shape that is perfect for the bagel. From my observation it is a scrambled mixture that goes into a small glass bowl, and ...
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4 votes
4 answers
39k views

Amount of food to prepare for bagel & lox brunch

I'm putting on a bagel & lunch brunch this weekend for 40 people. I figure 2 bagels per person. How much lox should I need? How much cream cheese?
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