I know there are many great bagel recipes out there. I landed on the updated version from Thia codes and have since made my own modifications. These are 54% hydration. I added one and a half percent bagel improver which is not in the recipe. I’ve also cut the sugar back from 5% to 2 1/2% and then I had 2 1/2% barley malt syrup. These bagels are 145 g each.
Dispatch is a little bit different since I didn’t make the dough until yesterday. So instead of 40+ hours in the refrigerator they only got about 12. I also pulled my hydration back from 56% to 54% as as well as cutting my brown sugar from 5% to 2 1/2% and replacing it with 2 1/2% barley malt syrup. Same 140 g per bagel. I am very happy with the results. Happy Father’s Day everybody.
I’m headed to meet family later and decided to share my love of bagels. Sadly, they can’t enjoy them right out of the oven. 16 total bagels when I made the dough I split it into two batches and I use my KitchenAid stand mixer for both and it does a great job I am gonna make a change to my recipe for my next batch. I’m gonna drop my hydration from 56% back to 54% and I’m also going to cut my percentage of brown sugar in half and replace it with barley malt syrup. I was a little concerned with this batch about the proofing as a really didn’t change much after two days in the refrigerator. I did float test them before they went in the refrigerator and they were just floating in water, which is what I wanted I decided to float to test them before I boiled them and realize that some of the bagels were still under proofed. I let those bagels come to room temperature for about a half an hour, and they floated perfectly in the boiling water. Overall, I’m very happy with the results.
It’s rare that I get to share bagels with my family, so I’m super excited to share these later today with my cousins. I’ve made some small tweaks to my recipe over the last two weeks. I’ve increased my dehydration from 54 to 57%. I was curious to see if that would impact the height of the bagel in a negative way which it didn’t. I also use a very high gluten flour that’s at 15 1/2% so when I try to go to a lower hydration, the flower just needs more water in order to come together. Next time I bake, I might pull back to 55 or 56% just trying to find a sweet spot here because the dough is a higher hydration. It is definitely easier to work with. The other change I’ve made is I’ve eliminated the bagel sponge. I actually find that the dough comes together faster when I just do everything at the same time. While the bagel sponge is a fun step because you see results pretty quick and it smells amazing, it really isn’t necessary. For this particular batch, I eliminated the oil because I expect that the bagels will all get eaten within the next five or six hours. Always appreciate constructive comments or suggestions
My preference is to only make bagels once a week. But this week, I’ll bake twice because we have memorial day and I’m bringing bagels to a family pool party tomorrow. Hence we only have four bagels on this Sunday. I wasn’t sure how these were going to turn out since when I dropped them in the water they seem to be a tad under Rod. But as you can see, I think they turned out pretty OK. The dark color is exactly what I’m going for as well as the height.
A 48 hour cold retardation. And I am very excited for tomorrow’s bagel bake.
I was traveling for work so my normal process of starting with a sponge on Thursday and bowling for 40+ hours in the refrigerator had to be altered. I got home last night and decided to give it a try. I followed my normal recipe by Thia codes so all the underlying metrics remain the same. As I said, I didn’t start with a bagel sponge like I typically do. I just went right to the dough making which actually came together really easy and then these bagels were only in the refrigerator for about seven hours. 30 second boil. Burlap bagel boards five minutes and then flipped over for another 12 baked at 550° and they look pretty good. Absolutely love the color on these. What do you think?
Second generation, THIA codes bagel recipe. 54% hydration and a bagel sponge even though that’s not part of the recipe just because I like it 140 g a bagel. 550° oven on a bagel board for five minutes and then flipped over for another 11 1/2. The last photo is five minutes in before they were flipped.
This is this Sunday’s results. I’m really really happy with them. I think the only thing I’d love to see more of some blistering, but I’m not really concerned. My bagel rolling was much better this week than last week. I’m super impressed with the rise and I know they’re gonna taste fantastic.
After a few posts about my proofing, this is what the final product looks like today. They’re always a work in progress. I think I’m gonna bump up the hydration another point or two for my next bake. I’m currently at 54%. I think I might take it to 55.
This is what the bagels look like after 24 hours in the refrigerator. The first photo was at the beginning of the warm proof.