Return to the Bagel Quest


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I used a king arthur flour recipe this time.
http://www.kingarthurflour.com/recipes/a-dozen-simple-bagels-recipeIt came out very chewy. Too chewy.

Flour: KAF bread flour
Yeast: instant
Starter: yes

I followed the directions. I weighed my ingredients. I probably let it rise too long as a ball. Not really sure what I did wrong. But it was not as ( Read more... )

Bagels Five
All Recipes boiling bagels


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Nutella Brownies ( Read more... )

This morning I tried out the homemade bagel recipe as stated on foodnetwork.com

This recipe should not be followed. It was great at the beginning. The dough was supple wi the helpful kitchen aid mixer. The last rise, boiling and baking stage went bad. It was partially my fault, but the directions are not explained well.


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Bagel test number three came from the Bread Bakers Apprentice.


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I started the recipe from the bread baker's apprentice. It seemed easy. Make sponge. Wait. Add more flour salt and malt. Mix. Add more flour. Mix. Make bagel shapes and rise in fridge. 1) I started late. Owell. It's only really an three hours of prep. Oh what is that, three hours of prep with a stand mixer or kitchen aid. But it was too late to ( Read more... )

Bagels two used the recipe from the essential baking cookbook by Murdoch BooksThese bagels were much better than the first ones. They had a nice chewy inside and nice crust. The basic differences were the flour and the rise time. The rise time made a difference. The texture in the second bagel was better than the first. It also rose evenly, and ( Read more... )

Bagels (Parve)

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Every once in a while I miss home and all the foods that go along with it. Pizza, buttered rolls, Filipino food, and the bagel. I can get all this stuff here, but it's just not the same. Hopefully this winter I'll come close to remaking a NYC classic bagel.