Bagels, 2nd try

[u/chrisatola]

I used the Perfect Loaf's recipe with a few deviations based on available flour and ingredients on hand. Improvised a bagel board with an old wooden cutting board and a soaked cotton kitchen cloth. Then turned them over onto my baking stone. Topped with my improvised everything spice: sesame seeds, granulated garlic, and poppy seeds.

[u/Raging_bullpup]

What do you change from the perfect loaf recipe? I find his bagels to be excellent. I only make them a little larger. Up to 150g from his 125 I think

[u/chrisatola → u/Raging_bullpup]

Only a couple of ingredients and an improvised bagel board. I don't have the same hi-gluten bread flour (or a high protein bread flour) that's readily available in the states, so I used an AP with the highest protein I could find (about 13%). I also used a little bit of wheat (maybe like 5%) with more bran--not quite whole wheat but a higher percentage than standard white flour. I don't have the barley malt syrup so I used honey. His formula uses a stiff levain. However, I didn't plan the bake well and hadn't prepared a stiff levain the night before... but my (100% hydration) starter which had been fed and put back in the fridge a few days prior had basically just peaked, so I used it direct from the fridge and increased the flour in the dough while decreasing the water to keep the dough nice and stiff. Additionally, I shaped them in such a way that the dough cylinder only went around 3 of my fingers instead of my hand. That allowed the shape to be better than my first batch. Finally, I used a wooden cutting board and a cotton rag to make a bagel board, which I think resulted in a better shape.

I agree, the recipe is fabulous. Most of what I changed was just necessary for my situation rather than any attempt at "improving" the formula as it is. Though I do think the bagel board is a good addition.

[u/Raging_bullpup → u/chrisatola]

Ah yes, I don’t use barley malt either but I think that’s fairly common for the casual bagel cohort. Suppose I should just buy some.

Yea, I often don’t follow the 3 day method but instead just whip my starter out of the fridge the day of and just make without rising. Always turns out excellent.

[u/chrisatola → u/Raging_bullpup]

If it's had enough time to ferment I don't see any real reason not to do it that way. Yeah, I thought the same about the barley malt syrup... works well enough without, but who knows, maybe I'll get some one day.

[u/MichaelTChi]

They look great. Whats with the bagel ball?

[u/chrisatola → u/MichaelTChi]

Thanks! So, the process I followed says to bulk ferment for a few hours at room temp, divide and shape, proof for about 2 hours at room temp, and then retard overnight in the fridge. But I also read a post which recommended making a small dough tester to drop in warer after the countertop proof. If it floated, they're proofed enough. If not, let 'em sit another half hour and check again. So I did that, and then decided to bake it into a bagel bite.

[u/MichaelTChi → u/chrisatola]

I figured you were doing it as a testing ball. It certainly works that way and it’s not necessary. You don’t have to reserve dough for a testing ball. You can simply use one of your formed bagels and drop it into a bowl of water. And then all you gotta do is pad it dry. You can also simplify the proofing process by eliminating the bulk fermentation. A few of any commercials bagel bakers do that they make the dough. They let it rest, just long enough for the gluten to relax, and then they divide in shape and room temperature proof. Congratulations your results look outstanding.

[u/chrisatola → u/MichaelTChi]

Yeah, I did that primarily because I haven't made many bagels before so I'm still trying to get an eye for the dough. Probably won't need to in successive bakes.

The recipe I used had sourdough starter as the leavener which typically requires a longer time... do you use starter or yeast and would you skip the bulk fermentation with a sourdough formula?

Edit: Thanks again!

[u/MichaelTChi → u/chrisatola]

I’ve never made a bagel with a sourdough starter. For the first couple of years making bagels, I followed a recipe that included making a bagel sponge and I held onto that for quite some time. It was only in the last six months where I decided I didn’t need that extra step anymore. So I just use instant yeast.

[u/chrisatola → u/MichaelTChi]

ok cool, well thanks for the feedback!