(it was the lemon pound cake’s fault). I used 115 grams AP flour to 10 grams vital wheat gluten (about 1 c minus 1 TBS flour, plus 1 TBS gluten). Kale by LyraThemes. Thanks! I have it on good authority that these are as good as, if not better, than the Old School variety. These days the the wonderful aroma of bread is wafting through the Bewitching Kitchen  …   For those who don’t know about “The BBA Challenge“, a few months ago Nicole, of  “Pinch My Salt“, decided to bake every  bread from Peter Reinhart’s   book  “The Bread Baker’s Apprentice“, and sent out a virtual invitation to anyone interested in joining her. If it is the problem with shaping before refrigeration, I would also like to know if after shaping in the morning, do I need to let them raise again before boiling. We’ve been making bagels for years! With this bread, we arrive at the midpoint of the “Bread Baker’s Apprentice Challenge“! i’m finding conflicting info in my research. Rotate the loaves 180 degrees and bake for another 10 to 20 minutes until the crust turns golden brown. Thanks so much for your hard work. No bagels in France, and I could just not go one more day without. I used bread flour and sprinkled with everything seasoning just before putting in the oven. Among the breads in Peter Reinhart’s book, I put this one in my “top-five-list”! So glad I stumbled on your blog. I used plain old bread flour and used brown sugar instead of the malt powder. In fact I made the thing because someone who I work with wanted the recipe. Sometimes the bigger ones are disappointing because of size, inconsistency, toughness, etc. I found the malt syrup at the local health food store, though it’s a bit expensive at $6.99 for a fairly small jar. Next morning it will slowly “wake up” at room temperature for 2 to 3 hours (mine took about 3 hours and 15 minutes to double in size). When I began baking breads way back in 1973 — because I was tired of supermarket mush — one of my goals was to be able to make bagels. Hi there! Good luck! In my family we make more than 80 years bagles,in Poland and Australia.You don’t have idea haw make bagels and ingredients.Bakery production technologist ,and master baker,in trade from 1966 High gluten flour can be found in any kosher grocery store. With the inside bread, you can just process it and make some fresh bread crumbs:)...hope that helps. If it’s working for you when you add more water, keep doing it. I love Reinhart’s bread recipes and it was super helpful to have someone already work through the kinks :). I made your recipe. I can get the vital wheat gluten in bulk at the natural foods store, but not high-gluten flour. greg. Place the two ropes side by side, on the baking sheet. These pictures were taken with a film camera! I hope you and your family are healthy and well. Yahoo! He wanted to eat all of them at the same time. ….and the decline started. You’ll be glad you did. Other suggestions? White bread (homemade , day-old) and 7 more.. Eggs, Fat free coffee creamer, Sugar, Vanilla extract and 3 more.. Flour, Sugar, Salt, Dry yeast, Water, Shortening, Water and 1 more.. Yogurt, Water, Yeast, Salt, Sugar and 5 more.. Facts you should know about types of cardio, 5 tips for losing weight fast, easy and safe, What are Probiotics, their Benefits, Probiotic Supplements and Foods, Selenium and Top 15 Foods Rich in Selenium. There are so many variables with bagels, and so many divergent tastes as to what people like. I made the mini 2.25 oz bagels and was super happy with the size and ease of baking. I put in about twice as much as Deb called for and was perfectly happy with the color I achieved. Ahh. The bagels come strait out of the freezer and into the toaster oven at 400 or so for about 10 minutes. Seriously?!? They’re so good!! I just came across this recipe (I’ve loved your website for years) and for some reason the note from your Dad made me all teary. BTW, I come to you by way of McGee raving about your red velvet cake, which I cannot wait to try myself! What part of the process contributes to how plump and round (vertically) the bagels are in your pictures? Thanks for all the notes and explanation. For questions about the windowpane test, see YouTube for video instructions. Very tasty, chewey with a crunchy crust. If so, will it be terrible if i add more water at the dough stage? The Two Peas & Their Pod Cookbook is here. Once the dough comes together, knead on a lightly floured surface for about 6 minutes, until the dough is soft and pliable. The only problem I had was that I didn’t get the fish eye on the crust. Your email address will not be published. The Israeli bagels were large and bready … good, but just not bagels.

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