The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Double Batch Water Bagels 12/26/2022

The Roadside Pie King's picture
The Roadside Pi...

Double Batch Water Bagels 12/26/2022

Double trouble baby!

The Roadside Pie King's picture
The Roadside Pi...

 

 

 

 

The Roadside Pie King's picture
The Roadside Pi...

I feel like the pictorial record of my bakes could be useful to others attempting the same or similar formulas. 

The Roadside Pie King's picture
The Roadside Pi...

Double batch, looks like a peach! 

 

 

Another Girl's picture
Another Girl

I worked through dinner last night and haven't eaten yet this morning. Your bagels look so good I have to drive to the bagel shop now. Or here's a thought... If I start driving east and you start driving west (with your bagels, of course), maybe we'll meet before they get stale? Nice work on these.  –AG

The Roadside Pie King's picture
The Roadside Pi...

Funny. In two weeks I will be traveling west on I-10. No bagels on board. These were the last batch in NY. Need to get settled in before I attempt to recreate the magic! Thanks for the kind words. With the long retard and minuscule amount of yeast these are almost as digestible as wild yeast!  

kateirving's picture
kateirving

Can I ask what recipe did you use? Mine have not risen very well and it is still a work in progress. 

Isand66's picture
Isand66

Great job.  What did you use for their bath?

The Roadside Pie King's picture
The Roadside Pi...

In 4 quarts of good quality tap water (I like NYC water) add two Tbs. of barley malt syrup. Bring to a rolling boil. Skim off the foam on top and add 1/2 tsp. baking soda. You are now ready for the bagel pre-boil.

Benito's picture
Benito

Excellent sesame bagels Will, my favourite type of bagel.

Benny

The Roadside Pie King's picture
The Roadside Pi...

I am quite happy with my newfound bagel-making prowess! Smile...

 

HAPPY NEW YEAR ONE AND ALL!