Tuesday, July 15, 2008

Full of Holes

This past Sunday I decided to make bagels. I got the recipe out my culinary institute recipe book which contains over 4400 recipes (including a whole section on recipes for the microwave), which I bought for one dollar at a library that was selling peoples old donated books for money. basically you make the dough, you shape it, then you boil it then you bake it. They where delicious, they weren't totally perfect but hopefully next time they will be even better.

Here is a picture of the whole process you ca see the plain dough on the right the boiled dough in the middle and the cooking dough in the back.

Here are what the bagels look like after you shape them and let them rise.

Here is what they look like in the pot of simmering water.

What they look like after they are simmered (note the three onion bagels).

and what they looked like before they all got eaten.


  1. Very cool, Aryeh!
    Without having read the recipe, I have two suggestions for bagel improvement based on intelligent guessing:
    1) Bigger pot of water or fewer bagels boiled at a time. In other words, a larger water/bagel ratio. The bigger the ratio, the hotter the water will stay when cool bagels hit the water. This will let outer surface of the bagel gelatinize and parcook quickly, without getting soggy, given the desired bagel crust. (It's kinda like boiling fresh pasta.) If you experiment with the boiling time, I expect you can get chewy to crusty crusts of varying thicknesses.
    2) Kneading time: The more you knead the dough, the larger the inside gas bubbles will be and the chewier the bagel. The less time kneading, the smaller the inside bubbles, the less chewy.
    For example, I think that Dunkin Donuts bagels are barely boiled, if at all, and only lightly kneaded.

  2. Those onion bagels were really, really good!