Bagels

05/04/2010

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I haven't made bagels for many years, so this was a good refresher course.
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This dough is much drier than regular bread dough.  It gave the old KA a work out!  The dough is divided into a bakers dozen and rolled into logs.  These are then formed into rings and refrigerated over night.

The following day they were given a short proofing, boiled, and then baked.
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The crumb was good, but I found the texture to be a bit too airy for a bagel.  On the next try I will try developing the dough a bit more to get better gluten formation.  I may also under bake them a bit.  We usually toast them, and they were a little too crunchy after that.  They were good fresh or microwaved, however.
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