Comments on: Bagels Revisited

By: Steven

Steven — Sun, 20 Feb 2011 22:02:51 +0000

The vital wheat gluten trick was exactly what I needed to make my bagels work. I actually found it at Wal-Mart for under $2. Using 97% bread flour and 3% VWG, my bagels turned out amazing.

I did not have anything malt, and frankly didn’t want to search around. Used brown sugar and had no problem browning.

I didn’t think homemade bagels were going to meet my NYC standard, but they absolutely did.

By: Bagels Debut | Majology

Bagels Debut | Majology — Tue, 08 Feb 2011 23:07:28 +0000

[...] of their child, and to me this means they also must be very healthy, must they not? I just followed Wild Yeast bagel recipe faithfully and crossed my fingers. Thankfully, having no other bagel on display for comparison, I [...]

By: BagelNoob

BagelNoob — Wed, 15 Dec 2010 17:53:03 +0000

Use “bread flour”, “bakers flour”, or “strong flour” and simply omit the vital wheat gluten (VWG). These flours contain higher amounts of protein (i.e. gluten) which contributes greatly to the overall chewiness factor. I’ve made two successful batches of bagels without the addition of VWG. In fact, the two batches I’ve made have been using about 50% sourdough discard and 50% bread flour which has resulted in fantastic bagels (chewy, semi-dense, wonderful flavor). A wonderful way to use discarded sourdough starter!! I simply store it up in the fridge throughout the week and make bagels on the weekend.

From my research, NON-diastatic malt powder is exactly dry malt extract (DME), which is used in beer brewing. Aside from (supposedly) contributing to the even browning of the bagel, it contributes a classic New York-style bagel flavor but is certainly not a requirement to produce great bagels. Therefore, if you have a beer brewing store nearby you can buy DME there. Assuming you cannot find non-diastatic or DME, simply substitute honey, maple syrup, or leave it out altogether. Honey or maple syrup should still assist in the browning, and contribute a mild flavor of its own.

On the topic of browning, I’ve found that, aside from extra baking time, the baking soda-to-water ratio has much more to do with even browning than does the sugar addition in the dough. For my second batch, after reading a post on thefreshloaf forum, I use a ratio of 3 Tablespoons baking soda in 8 cups of water with a boil time of 1 minute per side. The browning was considerably better than the first batch of 1 Tbsp in about 8 cups water plus it made a nice flavor profile addition, however the bagels were more wrinkly with the 2 minute (overall) boiling. I think I’ll reduce the boil time per side to 30 seconds like Susan recommends to see if it will help with a wrinkly skin that appeared on my second batch.

By: monique

monique — Mon, 22 Nov 2010 14:04:48 +0000

hi, i’m really interested in your bagel and really want to try it. but unfortunately some of the ingredients i don’t have and is really hard to find in my country like vital wheat gluten & non-diastatic malt powder also what the meaning of ripe 100%-hydration sourdough starter?

thanks , you blog is very great and really got me inspired

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.