Comments on: Mini Bagels

By: Julian

Julian — Sun, 07 Dec 2008 05:07:28 +0000

What, no rise time? Do these bagels have decent air holes in them? Usually for yeast breads you’d need to leave the dough in a warm place for at least an hour to allow the yeast to do it’s thing…

By: bagel maker from brooklyn

bagel maker from brooklyn — Sat, 08 Jul 2006 21:01:51 +0000

you've got it all wrong!!!!!!!!!

Well fill in my bagel hole... or are you all about the biz and not about sharing? --McAuliflower

By: tra

tra — Sun, 08 Jan 2006 18:04:12 +0000

Where do you find high gluten flour?

In the grocery store, baking section... look for flour labeled as "bread flour". This tends to have a higher perentage of gluten than ap flour. --McAuliflower

By: Zach W.

Zach W. — Sun, 11 Sep 2005 19:48:39 +0000

If you have a traditional ‘tapered wooden pin’ rolling pin, or even a very thick wooden dowel (any kitchen object with about a 2 inch diameter) , you can make a bagel as follows:
1. Start with your basic round dough ball.
2. Using ‘chopstick method’ or just a finger, pierce the center of the dough ball and stretch wide enough to fit on end of the object you are using.
3. Roll the dough ring up and down on the rolling pin, so you form a nice round ring. (sort of like you would place a ring on or off of your finger, but rolling it)
4. Boil and proceed as follows.

Excellent! Thanks for adding another technique to the list Zach.
–McAuliflower

By: Paige

Paige — Sat, 03 Sep 2005 22:16:06 +0000

I've watched Montreal bagel guys making bagels, and they start with an 8inch snake of dough. Then they put the ends together under the palm of their hand (four fingers in the hole of the bagel) and roll until the ends are joined. The rolling makes for a nicer shape than just smushing the ends. I've had success with this method of forming regular bagels, though I'm not sure how well it would work for the minis. Switch for just two fingers in the hole?

Thanks Paige- great technique description. I will try it, as the poke a hole it method... just doesn't look right. I was surprised at how easy it was to form the dough around the hot dogs in the bageldog recipe- it was quite a contrast to making these. --McAuliflower

By: Stubborn like a mule » Bake Bake Bake

Stubborn like a mule » Bake Bake Bake — Thu, 01 Sep 2005 01:33:47 +0000

[...] ok of these self frosting cupcakes (and promise to buy so Kraft Peanut Choc spread asap). Brownie Points is a blog I just found this morning and am looking forward to reading mor [...]

By: Aran

Aran — Sun, 28 Aug 2005 20:25:27 +0000

I had problems with the whole ’shiny’ dough. I think it was a bit too dry, but I didn’t use a mixer, so maybe that was my problem?

Anyways, I had a lot of luck with hole method 1. I used some water as a glue to join the ends together and it worked out great. I also tried the pushing a hole with your finger method, but I didn’t think the resulting bagels looked nearly as nice as the bagels where I made loop.

Thanks for the recipe!

I think not using a mixer is fine. I use my food processor out of laziness! Hand mixing your dough would allow you to have a more direct feel on your water:flour ratio. It seems to be easier to add flour to a mixed dough, than to re-adjust the water, so hand kneading it wetter into a light dusting of flour will help set you in a good dough direction.

–McAuliflower

By: Brownie Points » Bagel Dogs

Brownie Points » Bagel Dogs — Fri, 19 Aug 2005 23:01:12 +0000

[...] use this dough to make Bagel Dogs! [...]

By: kitchenmage

kitchenmage — Thu, 18 Aug 2005 03:26:46 +0000

My tricks for chewy bagels are:
* High-gluten bread flour
* A couple extra tbsp of pure gluten per batch
* 3-5 min of boiling

I am not sure about the exact chemistry, but I am thinking it is a sort of gelatinatizing of the gluten, combined with adding a ton of moisture to something that’s baked relatively briefly.

I blogged a batch of bagels from starter to lox at my blog. If you’re interested, it’s here. As you might have noticed, I am a huge fan of Peter Reinhart, and I use the recipe from Bread Baker’s Apprentice (which is a marvelous book if you want to kick your bread baking up a dozen notches and actually understand what is going on inside that loaf…)

By: Jennifer

Jennifer — Thu, 18 Aug 2005 01:58:17 +0000

Those are absolutely adorable! And you know as obvious as the method might sound, the whole rolling the ball and poking a hole in the middle way of making them is something that just never occurred to me before! I’m going to have to try that out next time.