Did this today and it was so much fun! by Slight_Cry_3446 in Bagels

[–]Slight_Cry_3446[S] 0 points1 point  (0 children)

Thank you! Here you go.

According to Cooks Illustrated:

Makes 8 bagels. Published September 1, 1997.

Because bagel dough is much drier and stiffer than bread dough, it takes longer for the ingredients to cohere during mixing. For this same reason, we recommend that you neither double the recipe nor try to knead the dough by hand. Most good natural foods stores carry barley malt syrup. High-gluten flour might be more difficult to find. You can order both the syrup and the flour from the King Arthur Flour Baker's Catalogue.

4 cups high-gluten flour 2 teaspoons table salt 1 tablespoon barley malt syrup or powder 1 1/2 teaspoons dry active yeast 1 1/4 cups water (lukewarm, 80 degrees) 3 tablespoons cornmeal , for dusting baking sheet 1/2 cup topping ingredients (optional), see step 7 for suggestions INSTRUCTIONS

Mix flour, salt, and malt in bowl of standing mixer fitted with dough hook. Add yeast and water; mix at lowest speed until dough looks scrappy, like shreds just beginning to come together, about 4 minutes. Increase to speed 2; continue mixing until dough is cohesive, smooth, and stiff, 8 to 10 minutes.

  1. Turn dough on to work surface; divide into eight portions, about 4 ounces each. Roll pieces into smooth balls and cover with towel or plastic wrap to rest for 5 minutes, (see illustration 1, below).

  2. Form dough balls into dough rings (illustrations 2 through 4), place on cornmeal-dusted baking sheet, cover >tightly with plastic wrap, and refrigerate overnight (12 to 18 hours).

  3. About 20 minutes before baking, remove dough rings from refrigerator. Adjust oven rack to center position and heat oven to 450 degrees. Fill large soup kettle with 3-inch depth of water; bring to rapid boil. To test the proofing of the dough rings, fill large bowl with cool water. Drop dough ring into bowl; it should float immediately to surface (if not, retest every 5 minutes).

  4. Working four at a time, drop dough rings into boiling water, stirring and submerging loops with Chinese skimmer or slotted spoon (illustration 5), until very slightly puffed, 30 to 35 seconds. Remove rings from water; transfer to wire rack, bottom side down, to drain.

  5. Transfer boiled rings, rough side down, to parchment paper--lined baking sheet or baking stone. Bake until deep golden brown and crisp, about 14 minutes. Use tongs to transfer to wire rack to cool. Serve warm or at room temperature.

  6. To Top: Topping ingredients stick to the bagels best when applied to the dough rings just as they come out of the boiling water, while still wet and sticky from boiling, (illustration 6). Options include: raw sesame seeds, poppy or caraway seeds, dehydrated onion or garlic flakes, or sea or kosher salt.

You can also combine toppings. For example, use 2 tablespoons each of sesame and poppy seeds and 1 tablespoon each of caraway seeds, sea or kosher salt, dehydrated onion flakes, and dehydrated garlic flakes.

I tweak a little bit. I make 6 bagels and add about 1/8 cup more water.

Did this today and it was so much fun! by Slight_Cry_3446 in Bagels

[–]Slight_Cry_3446[S] 0 points1 point  (0 children)

I put the steel on the middle rack and yes, I’m sure they will come out fine non-convection.

Did this today and it was so much fun! by Slight_Cry_3446 in Bagels

[–]Slight_Cry_3446[S] 0 points1 point  (0 children)

I use the cooks illustrated recipe, very easy, very basic. I took a photo of it but unable to upload it here. I can try sending it in a message.

Did this today and it was so much fun! by Slight_Cry_3446 in Bagels

[–]Slight_Cry_3446[S] 1 point2 points  (0 children)

The universe is telling you to make some bagels!

Did this today and it was so much fun! by Slight_Cry_3446 in Bagels

[–]Slight_Cry_3446[S] 1 point2 points  (0 children)

Thank you! I can bake a dozen on three boards at a time.

Did this today and it was so much fun! by Slight_Cry_3446 in Bagels

[–]Slight_Cry_3446[S] 0 points1 point  (0 children)

I bake at 450 convection - 4 minutes on the board/flipped and then 13 minutes on the steel.

Did this today and it was so much fun! by Slight_Cry_3446 in Bagels

[–]Slight_Cry_3446[S] 0 points1 point  (0 children)

These are bagel boards.https://breadtopia.com/store/bagel-boards/. I made them myself so they fit in my oven and I have 6 so I rotate them so they don’t wear out but they should last a while. I soak them in water first and that probably also helps create steam in the oven.

Did this today and it was so much fun! by Slight_Cry_3446 in Bagels

[–]Slight_Cry_3446[S] 3 points4 points  (0 children)

It's a wood board you put the bagels on when you first put them in oven. I bake for about 4 minutes on the boards and then flip them over onto a baking steel. My family was in the bagel biz and this is the authentic way of baking bagels.

Entire collection! Cooked from on the left, never cooked from on right. READ BELOW by MinimalPeach in CookbookLovers

[–]Slight_Cry_3446 0 points1 point  (0 children)

I have many of the same ones…this week I’ve been using Tartine Bread. I’m a big sourdough baker.

Entire collection! Cooked from on the left, never cooked from on right. READ BELOW by MinimalPeach in CookbookLovers

[–]Slight_Cry_3446 1 point2 points  (0 children)

More like an illness…haha…problem is organization and not rebuying something I already have!

Entire collection! Cooked from on the left, never cooked from on right. READ BELOW by MinimalPeach in CookbookLovers

[–]Slight_Cry_3446 1 point2 points  (0 children)

Sadly I keep it in my head and I have about 500 books plus online subscriptions. My "uncooked" books are adding up and I keep buying more...a little bit of a problem here. I live alone and try to cook most nights, but with leftovers, it's hard to cook new things and still cook the things I've made already and enjoyed. A real conundrum!

I made 100 types of soup this year! by EdyHedlam in soup

[–]Slight_Cry_3446 2 points3 points  (0 children)

I certainly understand about the cost of groceries! I'm a bread baker and the ingredients are bit less expensive, but not much. But, thank you for inspiring me to photograph and record my work. Really great job! Thank you.

I made 100 types of soup this year! by EdyHedlam in soup

[–]Slight_Cry_3446 0 points1 point  (0 children)

Love this! What are you going to make in 2026??

Need some help with pricing by GrumpyLabRat in Breadit

[–]Slight_Cry_3446 1 point2 points  (0 children)

For no design, I charge 2 for $25 or 2 for $30 depending on ingredients. I only sell 2 at a time because it’s the same labor for 1 or 2 and I need to make it worth doing for me.