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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.

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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 little as time goes on. Is there a liquid/yeast…
El Guapo
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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. I always thought that the water is supposed to be…
Jolenealaska
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How to stop bagel dough deflating when it is handled between its rising place, the boiling pan, and its baking place?

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 deflate? My dough rises nicely, but by the time…
user68238
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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 not mention greasing the rack (in either its…
crmdgn
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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? This is a bagel split in half, mind you. One would…
squidlydeux
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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/bagels-366757 My first try I used AP flour and honey…
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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 latter affects the hydration, and how they should…
mbjb
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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, and then they start to look damp... and then…
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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 something in a bag that resembles potato chips.
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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?

My bagel recipe calls for 1 tbsp barley malt syrup. I have diastatic malt powder. How much powder would equal the tbsp of syrup?
Lois
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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 crunch bagels. It may be possible that I didn't boil them…
Lori
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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 a cup and a half of water. Anyone know what a…
Grnlite
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