My wife was not into bagels but this dramatically changed after our recent stay at a hotel/B&B in California. It was a good comfortable accommodation. But essentially we did not see any hotel staff while we were there. There was no front desk and you communicate with the hotel owner/proprietor via digital communication and instead of a key you get a “code” which allows you to open the front door and your room doors during your stay. It had a spacious communal kitchen and dining room where we could self serve coffee, yogurt, bagels/muffins, and fruit for breakfast. They had blueberry bagels and my wife really liked the bagel. While we were staying there we had bagel and cream cheese as a breakfast every day. So when we came back, my wife got a few varieties of bagels from Whole Foods and an on-line gourmet bakery to try. My wife thought these bagels were not as good as we had at the hotel. I reminded her that I did bake bagels many years go but felt it was not worth the effort since she was not particularly fond of bagels back then. Now since, she suddenly developed a taste for bagels I decided to try making some. As a trial run, I made 6 bagels (3 plain and 3 sesame, picture #1). They came out great with nice flavor and texture. (they were was slow fermented over night in the refrigerator) but the crust is a bit too hard and I thought I could improve on this.
The sliced surface shows irregular holes and a nice moist and slightly chewy texture (picture #2).
The original recipe came from the newly published King Arthur baking cook book called “
Big Book of Bread”. The original recipe made 12 bagels but for this trial I halved the recipe and made six.
Ingredients (x1, make 6 bagels)
DOUGH (I weighed everything)
413 grams unbleached bread flour, plus more for dusting
8.5 grams salt
1.5 grams instant yeast
269 grams warm water
Yellow cornmeal, for dusting
Ingredients (x2, make 12 bagels)
DOUGH (I weighed everything)
826 grams unbleached bread flour, plus more for dusting
17 grams salt
3 grams instant yeast
538 grams warm water
Yellow cornmeal, for dusting
WATER BATH (this is the amounts in the original recipe)
1,816 grams (8 cups) water
42 grams (2 tablespoons) honey
18 grams (1 tablespoon) fine salt
Directions: (Although I tried to follow the original instructions, this is description of what I did)
Place all the dough ingredients in a standing mixer fitted with a dough hook and knead for 5 minutes after the dough ball is formed around the hook.
On the lightly dusted board, take out the dough ball and hand knead briefly to make a tight ball.
Place the dough ball in a lightly oiled bowl, turn over to coat all surfaces. Cover the bowl with a plastic wrap.
Let it rise for 1.5 to 2 hours until the volume doubles (I used a bread proofing box at 85F).
I deflated and divided the dough into equal 6 portions by weighing (the total dough weighed 693 grams for x1 and 1,379 grams*, so one portion was about 115grams).
I made balls and with the seam side down, covered loosely with a plastic wrap and then a dish towel and let them rest for 15 minutes.
Meanwhile I prepared a rimmed baking sheet line with a parchment paper and lightly dusted with corn meal.
I flattened the dough ball into a disk and pushed my finger through the center to make a ring and placed it on the parchment (#1 in the composite picture)
At this point, I placed another sheet of parchment paper on top and then covered with plastic wrap. The plastic wrap didn’t stick to the baking sheet so I taped the sides to the baking sheet. I refrigerated it overnight.
*Just for the heck-of-it I added the weight of all ingredients specified in the recipe and it equalled 1,384 grams. I then weighed the actual dough after the first fermentation and it was 1,379 grams. While interesting, the difference is minor and I attribute it to evaporation of water during the fermentation.
Next morning:
I was not sure if I should let the dough bagels come to the room temperature or immediately boil them. (The instructions were silent on this topic). So I did not warm up the dough rings and I boiled/simmered them 3 at a time one minute on each side (#2 in the composite picture)
I placed the boiled dough rings on the parchment paper. I placed 3 one sided on a plate covered in sesame seeds and left the other 3 plain (#3 in the composite picture).
I baked at 470F (in convection mode, the original recipe calls for 475F) in the upper 1/3 position rotating the baking sheet at 10 minutes and baked for total of 20 minutes (#4 in the composite picture).
As I mentioned the bagels came out nicely and my wife likes them but the crust is a bit too hard and chewy. (I am not sure that the convection vs regular oven made the difference?).
The second tryWe finished the first batch and made the second with a few modification. I let the dough rings come to room temperature (let them sit for 1 hour) before boiling. Interestingly, in the first batch, the dough rings sank and then floated up to the top of the water after10 seconds or so but this time they floated to the top immediately. I boiled each side about 30 seconds this time. I reduced the oven temperature to 450F and cooked them for 20 minutes.
The results were better. The crust was not as dark in color and slightly less crunchy but less chewy. The crust can be a bit less crunchy still.
The third try
I made the hole in the center smaller to make the body of the bagel a bit thicker. I let the dough rings come to the room temperature (let them sit for 1 hour) before boiling, I reduced the boiling time for 20-10 seconds each side. I preheated the oven to 450F, reduced it to 400F just before putting the dough in the oven. I cooked them for 25 minutes.
I could have made the holes a bit bigger but the all bagel did not flatten out too much. The crust is very crunchy but not too thick. The inside is not too chewy and lots of flavors. We are getting close to having bagel perfection (at least based on our opinion)
The fourth try:
This is my 4th try and this is definitely the best one. The modifications are as follows;
1. After overnight fermentation in the refrigerator, let it sit for 1 hour to warm up before boiling
2. Boil for 10 seconds each side
3 Bake at 400F for 25 minutes
4. Instead of attaching the sesame seeds on the surface, I kneaded the roasted sesame into the half of the dough (3 bagels) after the first fermentation as per suggestion of my wife.
In the picture #4, upper three are plain and the lower three are with sesame seeds. Both came out well with nice thin crunchy crust and perfect inside which is not dry or too chewy. The size of the holes is just right and the bagels have nice height. It has good flavor and texture. The sesame ones have nice sesame flavor but because the seeds were mixed into the dough rather than put on top they did not come off. (Slight digression alert: We also sprinkled toasted sesame seeds on top of the cream cheese we put on the sliced and toasted bagel. Again this addition intensified the sesame flavor but the seeds stayed put.)
The fifth try and our final recipe:Although we thought the fourth try would be our last changes to the recipe, the crust was still a bit too chewy for us. So this time, I boiled the bagel 10 seconds on each side and baked it at 370F for 25 minutes, changing the level of rack and tuning 180 degree after 10 minutes. The bagels are bit pale but they have a nice thick crunchy crust and nice soft interior with a lot of flavor.
One more improvement is that we got the plastic covers for our baking pans. This system works much better than covering the pans with plastic wrap. There is enough space so that the bagels do not stick to the cover and I can stack the pans in the refrigerator saving space.
When we tried the fifth iteration, I baked the bagels in the morning. My wife also baked the Ricotta muffins. We had both as a breakfast. Really nice!
Another try with further modifications:
The 5th version was good but the color was a bit pale. I tried 380F and used the lower rack touching the baking stone. This time the color was nice and crunchy crust is not too thick.
.jpeg)
.jpeg)
