Bagels

10.16.2012


I´m no first time baker when it comes to bagels, but I hadn´t made them in years. I was a little rusty. But it is today´s chosen recipe for Tuesdays with Dorie, by contributing baker Lauren Groveman, and I liked to be able to try another recipe. Our host is Heather of Heather Byte´s where you can find the whole recipe.

There was a time when I used to make sourdough bagels all the time. Once you have an active sourdough it´s not a big deal. But the flavor is outstanding. I kinda want that bagel. Which is the closest to a NY bagel I ever made at home.


I was a bit discouraged by the fact that it specified that these are cakey with an open sponge, not heavy, stretchy or chewy. Well, I happen to believe that what constitutes a bagel is, exclusively, a chewy texture, dense interior and shiny surface.

The dough is very straightforward and has to rest at least 4 hours in the refrigerator.
I baked them more than a day later (they can be baked up to 2 days after mixing the dough) and went on to boil them (to kill the yeast a bit so they don´t rise too much in the oven, hence the dense interior), sprinkle them with seeds and bake them in a very hot oven.


The result was a very uneven shape, totally my fault, but a nice golden crust. I tasted one warm and then had another one later toasted with cream cheese and chives.

Well, this recipe fell short for me. It was more like a bread with a hole, though mine almost dissapeared, the hole that is. It was a time-consuming recipe for a flavor and texture that were not what I want in a bagel. Though when toasted and topped with cream cheese and chives the flavor improves considerably. 





34 comments:

  1. wowowowo, seeing lots of bagels , this looks really good . Thank you for visiting my blog :D .

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  2. Too bad they were disappointing. They look delicious. Do you have a link to your favorite bagel recipe?

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  3. Paula, your bagels have a wonderful warm color and I love the way the cream cheese and freshly cut chives spread looks like - even if they were not your favorite recipe, they do look delicious, all of the "bready yeasty" items that you bake look wonderful!

    Have a great week!

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  4. I have baked several breads and rolls but not bagels yet. I agree they need that "bagel-y" texture. At least I know which recipe not to try first.

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  5. And now I want the recipe for sourdough bagels. I have starter in the fridge....

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  6. I agree.. mine were quite uneven too.. and i just found the dough quite sticky to work with!! I know you were disappointed.. but looking at the pics you would never think so!!

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  7. Sorry it was disappointing for you. The dough was sticky to work with but seemed to come together in the end.

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  8. They look fabulous! Especially the one with cream cheese and chives. Beautifully done.

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  9. I second wanting the recipe for sourdough bagels -- those sound divine. I'm sorry these fell short for you, but your pics are beautiful! Thank you for baking along :D

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  10. So pretty! I agree that they were not quite what I expected, but tasty once they were toasted and cream cheesed. :-). Your photos are really great,

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  11. I love your honesty! It's about time someone said a recipe didnt quite turn out :)

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  12. I made bagels last week, they were fairly quick, super easy and delicious!

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  13. That sour dough bagel sounds delicious..

    I agree they were more like bread than bagel, but I liked the taste of them..

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  14. That photo of the slice with the schmear looks delicious!

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  15. We also liked these bagels toasted vs. fresh from the oven. Love the picture of the open faced bagel with chives!

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  16. Your bagels look most delicious my friend absolutely gorgeous :)

    Cheers
    Choc Chip Uru

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  17. That's exactly how I would have it- with cream cheese !

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  18. Yeah, my holes disappeared, too! Yours look yummy with all the seeds...sorry they weren't up to snuff!

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  19. Beautiful - I want that one with the cream cheese all over it :-)
    I have to agree with you on the desire for the chewy interior. It does make a bagel a bagel

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  20. Yes, bagels must be chewy. However, mine were actually chewy. I did leave out the shortening from the recipe. I wonder if that changed the texture. Sesame is one of my favorite flavors, so your bagels are just crying out my name. Nice job, Paula!

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  21. They are lovely, Paula. I love chives and cream cheese. Perfect!

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  22. Beautifully done, Paula! I found mine to be a bit chewy, with a very nice texture. I can’t wait to give them another try! They were much easier than I thought they would be. Love your presentation!!

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  23. Wow, the top photo is seriously gorgeous- a work of art;-) Your bagels look perfecto, sure do wish I was a taste tester in your kitchen this week;-)

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  24. Bagels with cream cheese and chives. Delicious. Nice photography.

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  25. Yours look great. I'm sorry they weren't quite as you wanted them. You might just have to post your sour dough recipe ;)

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  26. Chives and cream cheese-yes! I know you weren't impressed with the recipe, but your bagels do look super yummy, Paula:)

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  27. I wish I had one of these in front of me right now! Love your honesty, it's all part of the fun ;)

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  28. Your bagels look great. I don't mind the uneven shape. I agree that these weren't the best ever recipe, but they weren't the disaster I was expecting. Still, if you can make great bagels without adding shortening, I say leave it out.

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  29. I love homemade bagels! Your bagels look perfect:-) I promised my mother and father-in-law I would make them homemade bagels when they visit on Thanksgiving. So excited to make them again, they are so much better then store bought! Beautiful, Hugs, Terra

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  30. Yes. Anything with cream cheese is amazing! :D Sad to hear you didn't like them. The sourdough bagel sounds really tasty!

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  31. My first bagels were a disaster... well, at least in "bagel terms." They were light, not too chewy and had a really nice crust, not unlike breads I got in Paris. But they were terrible bagels!... at least until the next day and then they were perfect bagels.

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  32. Paula, you dared to make them with sourdough? You are fantastic!!
    They turned out great! Could it be that the sourdough kind "changed the texture"? Sooner or later I'm definitely going to try, too!

    May I ask if you have used a solid sourdough (refreshed as follow 100 g sourdough, + 50 g water + 100 g flour) or if you use a liquid one?
    How much sourdough did you use in this recipe?
    ohhhh I'm a huge sourdough fan! So proud you made them with it!

    (have you seen my last recipe: sourdough bread with cranberry, coconut and chocolate: yummmmmmmmy!)

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  33. Paula, yesterday I transformed part of my solid sourdough (50% hydration) into liquid sourdough (100% hydration) in two steps and within 6 hours and it rose and rose...
    So I decided to try to make these bagels againg with the new liquid sourdough. They came out of the oven less than 1h ago and OMG!!! They are sooo good!
    I'll post soon in my blog. Would be nice to hear about your sourdough and what we did different or equal.

    All the best and yuppi.... I still got 12 bagels on my table (the BWJ ones were long gone!)
    PS: Second time shaping them was a bit easier!

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    Replies
    1. Good for you! Aren´t they amazing?
      I always used Nancy Silverton´s sourdough starter. I keep my starter in the fridge for months and feed it for two days before using it. If it´s active half a day would be enough I think. It´s all about the smell, it shouldn´t be too acid because it won´t have the needed strength.
      Here is a link to the recipe I found online: http://www.wildyeastblog.com/2007/08/12/sourdough-bagels/

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