Bagel Success
Tuesday, July 31st, 2007I think I have finally figured out how to make good bagels. Our neighbor has a friend whose husband loves to bake, and he makes bagels very frequently. What he does is to make up the bagels and then put them in the refrigerator for a day or two, until they rise and get nice and plump. Fortunately there is a refrigerator out in the garage, and I can just leave my bagels in there for a couple of days, out of sight and out of mind.
Also, since I tend to make my bagels with 50% whole wheat flour (you know, to be healthy and all), I thought that using bread flour instead of all-purpose (AP) flour could also have a big impact. Whole wheat flour has less gluten than AP flour, so it isn’t able to rise as well as AP flour. Bread flour, however, takes it to a whole new level, containing even more gluten than AP flour! This means the bagels can rise better and hold more of the CO2 emitted by the yeast.
These were the two things I tried for the last batch of bagels, and they were hands down the best I have made. Unfortunately, they were so good that I didn’t really get any pictures of the finished bagels. Anyway, I just need to make a few more tweaks to the bagel recipe and then I think it will be a winner. At that point I’ll try to write up a page and put it on my website.
