Do you think forming the dough after retarding a good idea? Depending on the size of your pot, you can boil 3-4 bagels at a time. If they're at that stage, get them Your bagels are going flat mostly because they are rising too much, too fast, and then falling back down on themselves after being in the oven for a few minutes.
The bagels are brought out of the fridge once the water is boiling (I use a 1% lye solution) and dropped into the pot, three at a time in my case.
2. I’ve worked with recipes that call for proofing after forming and the one that I use most often doesn’t have a proof so much as by the time you’re done forming start plunking the first ones in the water.
the old-time bagel bakers put the boiled bagels on wet canvas or burlap covered planks (topping side down) for the first few minutes of the bake to set the bottoms, then flipped them over to finish. Lift a bagel off the sheet pan and lower it into the boiling water, top side down. In extreme cases, the dough will have a cottage cheese–like texture, while the finished bagels will be lumpy and pale. In plain English, the boiling makes for that nice, shiny, deep amber, chewy crust. Bagels deflate when they're overproofed. The longer the boil, the thicker and chewier crust. with boards, it's virtually impossible to get … Everything from 5 seconds to 7 minutes has been suggested. BDL, how long do you proof your bagels? then i switched to the dough hook and added flour and kneaded 5 minutes. no matter what the hydration or the gluten content of the flour, bagels that haven't been flipped simply will flatten. I've been looking over a few bagel recipes here and elsewhere and I'm rather stunned at the varying amounts of time I've seen recommended for the boiling stage. If they do, they'll deflate like flat tires after the boiling stage. They came out very flat despite no issue rising. Moreira: Yeah, it’s the same answer. Bagels are typically boiled for 30-60 seconds on each side. Fill a stainless steel pot with about 3 inches of water, stir in barley malt syrup, and bring to a boil over high heat. They sink, and when they float back up, I immediately scoop them out and dip them into a pan of cool water for only a moment before moving to the bagel boards. The whole point to boiling the bagels is to gelatinize the starches on the bagel's outer surface. i combined the water yeast and flour then mixed them to a thick consistancy. Working two or three at a time, boil the bagels about 30 seconds per side. My bagels tasted delicious, but they were very flat.
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