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r/Bagels

▲ 9 r/Bagels

Eye Opening Comparison

I have a work buddy whose lady friend frequently flies to New York for business (we live in the Mountain West). She brought back bagels and he let me try one. I have been making home made NY style bagels for almost a year now, and I was excited to see how the bagel from NYC compared to my home grown bread.

The color, crumb, chew, boil, and shape was almost identical to my home made bagels, and that felt really affirming. However, I was struck that the bread had no flavor. The topping gave it some flavor, but there was no tang to the dough. I assume this meant that the mass produced bagel did not have adequate fermentation time, and they may have used white sugar to feed the yeast.

My tip for getting a nice tang to the dough and a complex flavor is to start a poolish starter about a day before you make your dough. My timeline is I make my poolish on Friday, make my dough Saturday and feed the yeast malted milk powder, then bake on Sunday.

If anyone else has methods for a better, more developed bread flavor, please comment and let me know.

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u/Vanessaronicatoria — 9 hours ago
▲ 8 r/Bagels

First shot at NY bagels

13 hour cold proof boiled in barely malt syrup.. how did I do?

u/gencl — 12 hours ago
▲ 53 r/Bagels

Just inhaled this everything bagel with scallion cream cheese.

It’s from Daniel’s bagels in Culver City, CA

u/suburbanthrillsss — 15 hours ago
▲ 2 r/Bagels

Yeast amount for 36-48 hour cold proof?

Hi,

Looking for recipe advice for the amount of yeast to use when cold proofing for greater than >24 hours, but no more than 48 hours. I really like the taste that is produced with a longer cold ferment and like the blister look on bagels. I’ve used .3%, .375% for yeast, but never under .3%. Upon further research, it seems like .2% is the sweet spot. Can anyone advise? If anyone has any other tips as well, please feel free to add!

Here’s the rest of my recipe
51-52% hydration
3% BMS
1.5% BI
2.5% salt
I use AT flour

Thank you

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u/PA-Seeee — 19 hours ago
▲ 57 r/Bagels

Morning bake.

Ya know I bring these to work and give them to my co workers for free and most of the time people don’t eat them and they get wasted.

u/Beautiful-One-103 — 1 day ago
▲ 48 r/Bagels+1 crossposts

Switched to using bagel boards

And a new oven with convection. I always trial with plain bagels to test for evenness of browning, crumb and shape. They came out ok but there is now so much I want to tweak.

100g nyc style bagels, made w yukone, overnight retard in fridge, 100% bread flour, 30 seconds each side in boiling honey water, 450 degrees F convection, 5 min face down on wet bagel boards, 7.5 min face up directly on pizza steel

u/Ok_Resolve1769 — 1 day ago
▲ 28 r/Bagels

Still feels like I underproof them. 36h coldproofing.

Do you let them get some heat after taking them from the fridge or you just go straight to the boiling ?

(Added dried pepperoncino to the all bagel mix, love it)

u/Vegetable_Room2425 — 2 days ago
▲ 164 r/Bagels+3 crossposts

Rate my Bagels!

Been following this subreddit for about 6 months, but haven’t felt confident enough to post them up. Well, yesterday I baked my best ones to date. It’s seriously some of my best work yet.

Simple recipe and I use my sourdough discard with IDY
The flavors are so good, which I give credit to my starter for.

I dipped the salt bagels in lye and boiling water. No real difference. I cooked them on my pizza steel and launched with parchment paper and my peel

https://www.thisjess.com/sourdough-discard-bagels/

I will follow up with a center cut shot. I love salt bagels and they are hard to come by and stupid expensive. I have decided that I will never buy another bagel unless I’m in Montreal or NYC again.

Salt
Everything
California roasted garlic and salt

I usually just eat these bad boys with a port wine cheese spread, so I don’t cut them! But I will for this post

u/Illustrious-Lab-3835 — 2 days ago
▲ 0 r/Bagels

Best Bagels near Union Square

I'm taking a little "vacation" and staying in Union Square for a week (I'm from Teaneck) with a British girl whom I care very much about and want to show her a decemt bagel.

I've thought about just going to Teaneck Hot Bagels, which is on the same street I grew up on, or going to Utopia or Ess-a- bagel but im wondering if we could save ourselves a train ride and get bagels of the same quality as the aforementioned places near Union Square?

Thanks in advanced!

EDIT: Union Square, NYC. Plus I don't really want to give Ess-a-Bagel my money cause I hate their name and I hate their commercials.

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u/JLMusic91 — 2 days ago