Comments on: Bagels Revisited

By: J.W. Hamner

J.W. Hamner — Mon, 26 Jul 2010 15:31:15 +0000

I used your 97% ratio AP flour/vital wheat gluten for Peter Reinhart’s bagel recipe and it came out great. Just as good (better?) than when I used high gluten flour ordered from King Arthur. I really hope more people try this method, since you can buy vital wheat gluten at places like Whole Foods… so there is really nothing holding you back from making high quality homemade bagels.

By: Bagel Freak

Bagel Freak — Tue, 18 May 2010 18:26:34 +0000

Do you have any advise for the proofing if i want to make a bagel in the same day???

Any why my bagel surface become shrink after it comes out from the oven? is it the proofing problem? i found that is very difficult to control the fermentation, do you have any advise?

By: Heike Sellers

Heike Sellers — Mon, 16 Nov 2009 18:15:37 +0000

I took half the dough and added some dried blueberries. Will see how that works out! Also, I twisted about half the bagels – made a long strand, twisted and connected. There is a bagel place here where they make them like that, and they are amazing. Have you ever tried that?

By: Macfield

Macfield — Sun, 20 Sep 2009 10:16:53 +0000

Why my bagel become shrink after water boiled and sometimes the sealing of the bagels will seperate from each other also. But i am quite sure the bagel are smashed very tight…..is it the proofing matters or what?
thx thx so much.

By: Susan

Susan — Wed, 16 Sep 2009 12:05:43 +0000

Giovanni, the bagels are not eggwashed; the shine is from the baking soda in the boiling water. They are baked on a baking sheet. Are you using this recipe or a different one?

By: Giovanni

Giovanni — Tue, 15 Sep 2009 16:03:04 +0000

I’m having trouble getting the same look of your bagels.. are they eggwashed, placed directly on the stone? Thanks!

my bagels look crusty.

By: Mmmm bagels. « Project Sara

Mmmm bagels. « Project Sara — Fri, 11 Sep 2009 19:19:49 +0000

[...] made this morning. One of my favorite baking blogs is over at Wildyeastblog.com. Susan re-posted her bagel recipe recently, and I was overcome with the need for bagels. My local grocery store only carries the [...]

By: Lisa

Lisa — Tue, 08 Sep 2009 17:44:00 +0000

Thanks for re-posting, Susan! I tried these on Friday/Saturday morning and they’re fun, easy, and good! I especially appreciate being able to do the prep at night and the cooking the next morning–so convenient…

By: Elle

Elle — Mon, 07 Sep 2009 03:26:53 +0000

Love the use of your hand to size the bagel holes…great way to do it. I think the snake method is better, too.
Your boundless creativity has inspired me to award you the Kreative Blogger award. not sure how to do a link in comments, so come over to my blog and see the rules and pick up your badge!

By: Louise

Louise — Mon, 07 Sep 2009 00:27:54 +0000

Pumpernickel Bagels – Mimi, if you google “Peter Reinhart’s recipe for pumpernickel bagels, you should find something that might interest you. Actually, just googling recipe for pumpernickel bagels will yield a treasure trove.