May 15, 2021 - 4:09pm
Bagels
This is my first attempt at baking Hamelman’s bagels. Dough made and shaped the night before, then refrigerated overnight, then boiled and baked early this morning. I also tested my DIY bagel boards. Hand-mixed, kneaded and shaped. The final shaping was to join the ends to seal the ring, however, my arthritic hands wouldn’t quite manage, but generally very pleased with the results. Tasted very nice and slightly chewy. Cream cheese at the ready!
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Gavin I think you did famously, especially since it was a first go at this. I haven’t tried making bagels yet, that is still on my list. I would choose the same as you did, poppy seeds and sesame seeds, you have good taste!
Benny
Thanks Benny. I recommend them as they taste very nice and chewy as a bagel should. There are many checkpoints along the process, so I made some short notes I kept beside me on the bench. They also challenge one to undertake something different and add another skill to the kit. I watched Hamelman make them on a video for inspiration and confidence.
Cheers,
Gavin.
Looks like the bagels my grandmother made, and she made those every week for years! Well done.
There are two ways to shape bagels, as you did or shaping a roll and then poking your thumb through afterwards.
-Jon.
Thanks, Jon. Bagels have been made for centuries and celebrated. Your grandmother must have cherished making and sharing them, a fine character.
I may have to take on your suggestion of poking the hole as my hands find it hard to do the final seal of the ring.
Cheers,
Gavin.