Cooking Stack Exchange
Cooking Stack Exchange

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.

Bagels originated in Ashkenazi Jewish communities in Poland around the 17th century.

One of the defining features of a bagel (beyond its distinctive ring shape) is that it is boiled before baking, producing a chewy, firm crust around a softer middle.

27 questions
58
votes
4 answers

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?
JesseTG
  • 1,500
  • 4
  • 15
  • 18
19
votes
2 answers

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 instead? The recipe is basically: make a sponge…
sheesania
  • 293
  • 2
  • 6
15
votes
5 answers

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 school days. What can I do with a frozen bagel to…
Julie Ma
  • 496
  • 1
  • 3
  • 9
10
votes
2 answers

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 in the finished bagel? Will either one effect the…
Onebadcookie
  • 101
  • 1
  • 1
  • 4
9
votes
5 answers

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 to replicate garlic bagels. Fresh garlic doesn't…
kevins
  • 5,495
  • 4
  • 33
  • 40
8
votes
1 answer

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 minutes in water and sugar and it was active, and then…
RickSterling
  • 83
  • 1
  • 4
5
votes
8 answers

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 then into the microwave. Any more specific advice…
Noah Watkins
  • 153
  • 1
  • 1
  • 3
5
votes
1 answer

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 so it's not ideal. At least with respect to pizza…
user50726
5
votes
3 answers

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 the test a couple times during the next hour, but…
JW.
  • 153
  • 1
  • 1
  • 5
5
votes
1 answer

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 with initial sponge/proofing. I am fortunate…
Jason P Sallinger
  • 2,021
  • 4
  • 26
  • 46
4
votes
4 answers

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?
Joel Spolsky
  • 1,223
  • 3
  • 12
  • 19
4
votes
3 answers

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 after boiling (before baking). The problem is that…
Hank
  • 444
  • 4
  • 7
4
votes
1 answer

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 translucent. It has been in the refrigerator for some…
user18263
  • 41
  • 1
3
votes
1 answer

Does simply grinding malt make diastatic malt powder?

I am looking to make some bagels. I already have malt powder which I believe to be nondiastatic but I am also interested in adding diastatic malt powder, which I'm having a hard time finding. I have some pilsner malt on hand. Can I simply grind this…
Behacad
  • 1,840
  • 2
  • 18
  • 31
3
votes
1 answer

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 essence a substitute for the traditional malt syrup or…
jimmy0x52
  • 154
  • 6
1
2