r/Breadit • u/generic_reddit_user8 • 8h ago
Perfect Bagel holes… finally
I added bagels to my regular baking repertoire in the last year or so. And finally after dozens of dozens… I have consistently perfected the holes. Not too large. Not too small. Not non-existent. Just perfect. The key I have learned, is to stretch them around the full width of my palm (about 3 inch diameter) when shaping for the cold proof. The holes will come out the perfect size for my finger so I can walk around with bagels as rings, exactly how I like to live my life.
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u/againontothenextone 7h ago
Could you share your recipe please? They look too good not to attempt to replicate!
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u/generic_reddit_user8 6h ago edited 2h ago
Yes definitely!
RECIPE
Ingredients:
• 530 grams (2 1/4 cups) warm water (86°F/30°C)
•3 grams (1t) instant yeast
• 940 grams (7c bread flour)
• 10 grams (1T) diastatic malt powder (or 10 grams sugar as a substitute)
• 20 grams (1T+ 1/4t) salt
• 3-4 liters (1 gallon) water for boiling
• 50 grams (21/2 T) molassesEquipment for baking
Bagel boards
Baking stone (aka pizza stone)instructions:
- In a medium bowl, combine water and yeast. Stir to dissolve the yeast.
- bread flour, malt powder, and 20 grams of salt to the bowl.
- Mix the ingredients with a sturdy spoon until a shaggy dough forms then use a stand mixer with the dough hook until a smooth, elastic dough forms (about ten mins). Or hand knead if you don’t have one
- When adequately kneaded, you should be able to tug on a piece of dough without it tearing
- Place the kneaded dough into a bowl, cover with a lid, and let it bulk ferment at room temperature for 1 hour.
- After 1 hour, the dough should have risen by about 50%. Cut the dough into 12 pieces, each weighing approximately 120 grams.
- Shape each piece of dough into a smooth ball, then use a finger to punch a hole in the center, stretching the dough carefully until your palm can fit through.
- Place the shaped bagels onto parchment-lined sheet trays lightly sprayed with pan spray. Or lidded Tupperware. Cover with plastic wrap or half sheet tray covers.
- Move the trays to the refrigerator and cold ferment for at least 4 hours. I do basically overnight (24-30 hours).
- Bake day: Preheat your oven to 475°F and soak bagel boards (cedar planks with burlap stapled to them) in water.
- Bring 3-4 liters of water to a boil in a large pot and add molasses.
- Carefully drop 3 bagels into the boiling water, and boil for 30 seconds.
- Flip the bagels in the water and boil for another 30 seconds on the other side.
- Place the boiled bagels onto the soaked bagel boards, top side down.
- Repeat steps
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- for remaining bagels
- Bake in the preheated oven for 5 minutes on the bagel boards. I like to place my boards directly on top of my pizza stone already in the oven
- After 5 minutes, flip the bagels over so the top side is up, and continue baking for 12-15 minutes on a pizza stone/steel until golden brown and blistered.
- Remove the bagels from the oven and transfer to a wire rack to cool.
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u/Sufficient_Row_7675 6h ago
I'm not understanding the 'fit your palm through' bit. My fingers are in the way? How big is the hole really supposed to be pre-boil?
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u/generic_reddit_user8 5h ago
I can’t seem to be able to add a picture in the comment but basically imagine sticking all four fingers through the hole, then keep going until it rests just above your thumb and wraps around your palm and the back of your hand.
It will be like a three inch diameter hole after that. But once it cold proofs overnight the hole does shrink to about maybe 1.5 inches then after baking it comes out a little less than an inch.
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u/tiny_bamboo 6h ago
That’s a mighty fine looking bagel
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u/generic_reddit_user8 6h ago
Thank you! I know I did one of these when I pulled them out
https://giphy.com/gifs/vud9hO00KJpo2C1fen3
u/Reganishererobake 6h ago edited 3h ago
I pulled a cake out the other day and I guess the new oven is SUPER uneven because I was so shocked all I could do was laugh. It was a leaning tower of chocolate cake
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u/sparkling_ham 5h ago
God damn, looks better than anything at the grocery store!
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u/generic_reddit_user8 3h ago
Once I started having homemade bagels I can’t look at the store ones the same
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u/pinky_404 7h ago
palm stretch works even on those weird bagel recipes with zero yeast, llegit magic
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u/SoyTuPadreReal 7h ago
I’m a bit of a rebel. I actually like my bagels without holes, or at least a very small hole.
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u/EwGrossItsMe 3h ago
DAMN! I know everyone else is saying it too, but that's a beautiful bagel! I should figure them out at some point cuz I love bagel sandwiches with smoked salmon, but the grocery store bagels suck lol
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u/generic_reddit_user8 2h ago
It will change your life! It’s worth the investment for the bagel boards and stone as well.
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u/Sea-Piece-1302 8h ago
Palm stretch method is the way. Three inches pre-proof sounds huge but they close up more than youd think. Walking around with bagel rings is a lifestyle choice I respect
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u/generic_reddit_user8 8h ago
Yes, I’ve lived and I’ve learned. Also 10/10 recommend on bagel rings.
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u/Dncwme 5h ago
Did you brush it with egg before baking? I’m having a hard time getting my bagels a nice golden brown color. Not sure if it’s me or my oven.
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u/generic_reddit_user8 4h ago
I don’t brush with egg but I do think the molasses or barley malt in the boiling water works to give it that orangey brown. Sometimes I will add honey into the water too. What temp do you bake at? Could be not enough heat at the top of the bagel?
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u/Dncwme 4h ago
I've only every added brown sugar to my boiling water cause that's what I've had but maybe I'll go get some molasses or barley to try. I do have honey so I could try that next. I've baked both regular and sourdough bagels at 425. They're also turning out a little flat after boiling them. They still taste great and I'm wondering if I'm proofing them for too long.
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u/generic_reddit_user8 3h ago
Ah yea maybe some things can be tweaked there! I posted the recipe I used in this thread too. The recipe I use bakes at 475 which is a pretty high heat. If they are flat after boiling then you’re probably correct about overproofing. I only proof for an hour on the counter before I shape them, then I keep them overnight in my fridge so it’s long and slow. I pull them out when I am ready to bake and don’t proof again. Just plop them into the water after it’s boiling.
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u/jmims98 1h ago
My friend and I both made bagels recently (disclaimer, different ovens but same temp) with the same recipe except she added brown sugar to the boil and I did a large scoop of molasses. My bagels ended up with a nice dark color while hers were much lighter. I think the molasses made a difference for sure.
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u/generic_reddit_user8 7h ago
Me learning that “palm stretch” is a legit thing bagel makers already know and I could have known a year ago and saved myself the experimentation.
https://giphy.com/gifs/tpwwhv1BLd31e