g

Greg Bulmash's Profile

Title Last Reply

13 Coins

Be careful with Cooks Illustrated. They're very sneaky and underhanded about signing you up for their book club if you buy anything on their site.

Jan 14, 2010
Greg Bulmash in Greater Seattle

CHOW Bagel

@CrazyRamblings: I hate my stand mixer, so I always do my dough by hand. You want to add just enough water that you still have a little flour and a lot of sort of shreds of dough in the mixing bowl. Dump it out onto your work surface and start kneading it, making sure to work in the shreds and flour. You'll get a nice ball of dough after a couple of minutes, then you'll need to work it for another 10 minutes or so to get the right consistency and form the gluten.

@alexroc: I've done a similar recipe entirely with whole wheat flour. The bagels came out fine. I think the 2-4 ounce limit is really about preserving the "plain bagel" character. Too much whole wheat flour and it becomes a "wheat bagel" instead. With a smaller amount of whole wheat, you get some interesting changes in the texture of the bagel without the whole wheat flour taking over.

Regarding malt, I wasn't getting the flavor I wanted, read the recommendation here, and got some dark DME (dry malt extract) at a brewing supply store. I used 1 tablespoon kosher salt, 2 tablespoons DME, and did my boiling water as 2.5 liters water, 1/2 cup packed brown sugar, 2 tablespoons cider vinegar. I was pretty happy with the way the bagels came out. I think I'll try some baking soda in the water instead of vinegar next time.

My question for the group... how long to boil? I've seen recommendations ranging from 30 seconds a side here to 3-4 minutes elsewhere.

Dec 31, 2009
Greg Bulmash in Recipes
1