Just made these! (Started Friday night converting to 50% hydration starter). Delicious, though spouse thinks there are too many sesame seeds on them. Pfft. One question: why is it important to convert a 100% hydration starter to 50% for this recipe?
so glad to hear it, Marcia! I'll go into the starter ratio in more detail soon, but that, plus the precise amount of sugar that goes into the sweet starter step are key to suppressing bacterial activity in the dough, so you don't get a too-sour result.
Just put my bagels in the oven - so far so good! I've never made them before....one question I had was during the boil, my water wasn't actually boiling at medium low. I'm guessing that is what is supposed to happen, but wanted to make sure! Thanks for sharing this one early so we can try it!
Sharon - great to hear! No, the water doesn't need to be at a boil, just above 180 or so. (I think it's better to not have it roiling when you put them in). I'll mention that, thanks for the question.
Ok one more question - can I double the batch? :-) I'm assuming I would need to do this using the stand mixer since using the food processor it would not like the capacity...or perhaps just make two batches. I'd also like to add raisins the next time I make them, anything special I need to know about that? Assuming I'd add them before the resting/coil fold step.
Correct! Double and move to the stand mixer (1-2m, followed by 6-8m, on medium speed. And yeah, add the raisins (2/3 cup for 8 bagels) before the last coil fold. You can add 1 teaspoon cinnamon to the dough if you like too.
These are so very good! I’m glad someone asked about raisins. An observation I have is the 60° temp water for the dough. My room temp water was 69° and I just went with it because my sweet levain was coming out of the fridge and I was hoping they would cancel each other out somewhat...as it happened, combined with the friction factor (?) from the mixing, my DDT was 75° at step 4 and I was happy. Also my bagels floated from the get-go so I just did 30-ish seconds on each side. Good eating, two thumbs up : )
So happy to hear that! (Jess told me you reached out to her to, thanks for giving her due credit.) Funny you should say that about DDT. Every time I temped mine, it came out 77 or so myself, even though I didn't really do anything special with the starting water temp (this is pretty cold these days from the tap).
Just made these last night and they turned out great even with my various Texas-winter-storm-induced improvisations: proofed the 50% hydration for about 24 hours at about 60F before putting in the fridge for about 24 hours (bc we lost power for 2 days), then refrigerated the dough for close to 36 hours (bc after we got power back we lost our water for 2 days and I couldn’t boil them)
The flavor is delicious but I made some rookie mistakes with the shaping that made them less than perfect. Didn’t take the time when shaping into rounds to make sure they were really tight/smooth and then forgot to cover the rounds while they proofed, so before boiling the surface of each bagel was really lumpy and hard to smooth out. Then I think I may have boiled them too long or over baked them? Because the inside texture is perfect but the outside is just a little too chewy.
I consider it a success though even though they were lumpy and chewy, bc my husband loved it so much he requested I make an extra big batch next time so he can have them for breakfast all week.
I let the sweet levain sit in the fridge for 48 hours- do you think I can still make the bagels with it or should I start over? If so, any suggestions on how to use the sweet levain?
Looks great--I hope you also share your recipe for DIY Grape Nuts when you figure it out!
you know I will, Lisa!
Just made these! (Started Friday night converting to 50% hydration starter). Delicious, though spouse thinks there are too many sesame seeds on them. Pfft. One question: why is it important to convert a 100% hydration starter to 50% for this recipe?
so glad to hear it, Marcia! I'll go into the starter ratio in more detail soon, but that, plus the precise amount of sugar that goes into the sweet starter step are key to suppressing bacterial activity in the dough, so you don't get a too-sour result.
Just put my bagels in the oven - so far so good! I've never made them before....one question I had was during the boil, my water wasn't actually boiling at medium low. I'm guessing that is what is supposed to happen, but wanted to make sure! Thanks for sharing this one early so we can try it!
Sharon - great to hear! No, the water doesn't need to be at a boil, just above 180 or so. (I think it's better to not have it roiling when you put them in). I'll mention that, thanks for the question.
HOLY COW these are the the very best bagels I have ever had!! Keep up the great work!!
Ok one more question - can I double the batch? :-) I'm assuming I would need to do this using the stand mixer since using the food processor it would not like the capacity...or perhaps just make two batches. I'd also like to add raisins the next time I make them, anything special I need to know about that? Assuming I'd add them before the resting/coil fold step.
Correct! Double and move to the stand mixer (1-2m, followed by 6-8m, on medium speed. And yeah, add the raisins (2/3 cup for 8 bagels) before the last coil fold. You can add 1 teaspoon cinnamon to the dough if you like too.
These are so very good! I’m glad someone asked about raisins. An observation I have is the 60° temp water for the dough. My room temp water was 69° and I just went with it because my sweet levain was coming out of the fridge and I was hoping they would cancel each other out somewhat...as it happened, combined with the friction factor (?) from the mixing, my DDT was 75° at step 4 and I was happy. Also my bagels floated from the get-go so I just did 30-ish seconds on each side. Good eating, two thumbs up : )
So happy to hear that! (Jess told me you reached out to her to, thanks for giving her due credit.) Funny you should say that about DDT. Every time I temped mine, it came out 77 or so myself, even though I didn't really do anything special with the starting water temp (this is pretty cold these days from the tap).
Just made these last night and they turned out great even with my various Texas-winter-storm-induced improvisations: proofed the 50% hydration for about 24 hours at about 60F before putting in the fridge for about 24 hours (bc we lost power for 2 days), then refrigerated the dough for close to 36 hours (bc after we got power back we lost our water for 2 days and I couldn’t boil them)
The flavor is delicious but I made some rookie mistakes with the shaping that made them less than perfect. Didn’t take the time when shaping into rounds to make sure they were really tight/smooth and then forgot to cover the rounds while they proofed, so before boiling the surface of each bagel was really lumpy and hard to smooth out. Then I think I may have boiled them too long or over baked them? Because the inside texture is perfect but the outside is just a little too chewy.
I consider it a success though even though they were lumpy and chewy, bc my husband loved it so much he requested I make an extra big batch next time so he can have them for breakfast all week.
I let the sweet levain sit in the fridge for 48 hours- do you think I can still make the bagels with it or should I start over? If so, any suggestions on how to use the sweet levain?
Not 100% sure, I've only stashed it overnight before. I suspect it will work, do you want to test it out?
I will give it a go and let you know. It looks puffy and active
thank you, that will be super helpful intel!
The several days old (at least 3, but might have been 4) sweet levain worked great!