Comments on: Bagels for babies http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/ Hot Stuff from King Arthur's Hearth Tue, 16 Mar 2010 05:30:39 +0000 http://wordpress.org/?v=2.3.1 By: elise http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-32374 elise Wed, 27 Jan 2010 15:54:12 +0000 http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-32374 I tried the steaming method on half the bagels in my usual whole wheat flour recipe, using a regular metal steamer basket. They came out great--almost indistinguishable from the boiled ones, and much less messy (other than forgetting to grease the steamer basket, oops). I was wondering though--isn't steam essentially "distilled" water? In which case, wouldn't the sugar or malt powder stay in the pan and never touch the bagels? Would it be better to brush the bagels with a little bit of the malted/sugared water before steaming, or do the ingredients in the water make their way onto the bagels anyways? <strong>Living here in Vermont I know that during sugaring time the air smells very sweet so there will be some sweetness in the steam. The purpose of putting a little malt or sugar in the water is to give your bagels a shine. I do not think the sweet steam will do this so you may want to brush your bagels first. Joan D@bakershotline</strong> I tried the steaming method on half the bagels in my usual whole wheat flour recipe, using a regular metal steamer basket. They came out great–almost indistinguishable from the boiled ones, and much less messy (other than forgetting to grease the steamer basket, oops). I was wondering though–isn’t steam essentially “distilled” water? In which case, wouldn’t the sugar or malt powder stay in the pan and never touch the bagels? Would it be better to brush the bagels with a little bit of the malted/sugared water before steaming, or do the ingredients in the water make their way onto the bagels anyways?
Living here in Vermont I know that during sugaring time the air smells very sweet so there will be some sweetness in the steam. The purpose of putting a little malt or sugar in the water is to give your bagels a shine. I do not think the sweet steam will do this so you may want to brush your bagels first. Joan D@bakershotline

]]> By: Cedarglen http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-32036 Cedarglen Fri, 22 Jan 2010 01:30:30 +0000 http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-32036 I've made this recipe twice. While it is a LOT of work, my two batches of Baby Bagels were probably the ONLY legitimate bagels in Oregon those weeks. The are Great, genuine and a reasonable, homemade version of the real New York/ (or L.A.) thing. For to make, eat and to gift, I now understant why one cannot buy a genuine bagel in Oregon! They are labor-intensive and then some. To achieve a decent return on such a wonderful product, one would have to charge $3. The $3 bagel won't fly in in rural Oregon, no matter how good it is. I'll make them at home and offer them to a few guests. Thank you. -Cedarglen <strong>Yes, they are a bit time-consuming with the steaming. But there's really no other good way to get that distinctive texture. Thanks for being devoted enough to keep this tradition going... PJH</strong> I’ve made this recipe twice. While it is a LOT of work, my two batches of Baby Bagels were probably the ONLY legitimate bagels in Oregon those weeks. The are Great, genuine and a reasonable, homemade version of the real New York/ (or L.A.) thing. For to make, eat and to gift, I now understant why one cannot buy a genuine bagel in Oregon! They are labor-intensive and then some. To achieve a decent return on such a wonderful product, one would have to charge $3. The $3 bagel won’t fly in in rural Oregon, no matter how good it is. I’ll make them at home and offer them to a few guests. Thank you. -Cedarglen

Yes, they are a bit time-consuming with the steaming. But there’s really no other good way to get that distinctive texture. Thanks for being devoted enough to keep this tradition going… PJH

]]> By: Val http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-31806 Val Sun, 17 Jan 2010 18:13:26 +0000 http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-31806 My kitchen tends to be warm, so I like to rise my doughs in my handy-dandy KAF 8-cup measuring cup so I can stop when the dough is risen enough rather than relying on time. It looks like maybe after one hour the dough had doubled and after 90 minutes it had tripled? Is that about right? <strong>Sounds like a great rise, Val - you must have very happy yeast. if you're worried about it rising TOO fast, this can sometimes happen if you use less salt than the recipe called for, or if your kitchen is warmer than 72°F or so. But it's not a problem... PJH</strong> My kitchen tends to be warm, so I like to rise my doughs in my handy-dandy KAF 8-cup measuring cup so I can stop when the dough is risen enough rather than relying on time. It looks like maybe after one hour the dough had doubled and after 90 minutes it had tripled? Is that about right?

Sounds like a great rise, Val - you must have very happy yeast. if you’re worried about it rising TOO fast, this can sometimes happen if you use less salt than the recipe called for, or if your kitchen is warmer than 72°F or so. But it’s not a problem… PJH

]]> By: ariel http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-27036 ariel Tue, 15 Dec 2009 15:23:09 +0000 http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-27036 I form the bagel rings and put them into King Arthur's doughnut pans for the raising portion. Then I steam the bagels right in their doughnut trays in a rectangular Presto electric fry pan containing water. They come out looking beautiful from top to bottom. I call them glam-bagels. <strong>Ariel, GREAT idea!!! Thanks, I'll try that- PJH</strong> I form the bagel rings and put them into King Arthur’s doughnut pans for the raising portion. Then I steam the bagels right in their doughnut trays in a rectangular Presto electric fry pan containing water. They come out looking beautiful from top to bottom. I call them glam-bagels.

Ariel, GREAT idea!!! Thanks, I’ll try that- PJH

]]> By: Sue http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-21356 Sue Fri, 02 Oct 2009 17:54:33 +0000 http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-21356 I made bagels last weekend from a different recipe. I wish I had remembered this one was here. Re-reading this entry gives me some insight into why I wasn't as happy with mine as I could have been. I'm going to do some more research and try them again some day. It looks like I should order some Sir Lancelot in the mean time. The recipe I followed has the bagels rise overnight in the refrigerator after you make the dough. My bagels looked a lot like your bagel that you steamed for 3 minutes. They tasted good, but they weren't exactly the right texture or look. I made bagels last weekend from a different recipe. I wish I had remembered this one was here. Re-reading this entry gives me some insight into why I wasn’t as happy with mine as I could have been. I’m going to do some more research and try them again some day. It looks like I should order some Sir Lancelot in the mean time.
The recipe I followed has the bagels rise overnight in the refrigerator after you make the dough. My bagels looked a lot like your bagel that you steamed for 3 minutes.
They tasted good, but they weren’t exactly the right texture or look.

]]> By: Megan http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-19034 Megan Sun, 23 Aug 2009 05:41:11 +0000 http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-19034 These baby bagels are adorable! I was going through the blog...looking at the archives (my favorite evening activity) and I came across this one. Today I went with my 86 year old jewish great aunt to L.A. and one of her most important stops was to a Jewish bakery for bagels. I got home and had to eat several bagels from the assorted dozen I got. I was curious about these super dark ones...put them in the toaster...buttered them...and...OOOOOOHHHHHH...HEAVEN they were pumpernickel bagels. I have NEVER tasted anything so amazing in my life! How can I make these at home? Please...I am 3 hrs. away from L.A. and I must have more pumpernickel bagels. Do you have any suggestions? <strong>Megan, take a look at our <a href="http://search.kingarthurflour.com/?N=1000014&rt=r&Ntt=pumpernickel" rel="nofollow">pumpernickel bread recipes.</a> Bet you could pick one and use it to make bagels... Check back in if you try it and find a recipe you like. Good luck - PJH</strong> These baby bagels are adorable! I was going through the blog…looking at the archives (my favorite evening activity) and I came across this one. Today I went with my 86 year old jewish great aunt to L.A. and one of her most important stops was to a Jewish bakery for bagels. I got home and had to eat several bagels from the assorted dozen I got. I was curious about these super dark ones…put them in the toaster…buttered them…and…OOOOOOHHHHHH…HEAVEN they were pumpernickel bagels. I have NEVER tasted anything so amazing in my life! How can I make these at home? Please…I am 3 hrs. away from L.A. and I must have more pumpernickel bagels. Do you have any suggestions?

Megan, take a look at our pumpernickel bread recipes. Bet you could pick one and use it to make bagels… Check back in if you try it and find a recipe you like. Good luck - PJH

]]> By: Linda http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-16642 Linda Sun, 26 Jul 2009 21:54:35 +0000 http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-16642 Yum! They are delicious. My first attempt at making bagels. My only problem is that I've already eaten two!! I also had trouble with holes, next time I'll form larger holes knowing they tend to disappear while baking. I have a Gaggenau oven and found it baked them quicker than the 20+ minutes. Luckily I checked them after 15 min and they were a lovely golden brown. I had the King Lancelot Flour but substituted the brown sugar. I'd love to get more creative with whole grains in the future. Thanks KA. Yum! They are delicious. My first attempt at making bagels. My only problem is that I’ve already eaten two!! I also had trouble with holes, next time I’ll form larger holes knowing they tend to disappear while baking. I have a Gaggenau oven and found it baked them quicker than the 20+ minutes. Luckily I checked them after 15 min and they were a lovely golden brown. I had the King Lancelot Flour but substituted the brown sugar. I’d love to get more creative with whole grains in the future. Thanks KA.

]]> By: Brian http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-16632 Brian Sun, 26 Jul 2009 18:15:44 +0000 http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-16632 I learned a lot just reading through the chain of questions and responses -thanks so much. I do put the dough in the fridge to rise overnight. Because of the space concerns mentioned above, I let the dough rise in a bowl vs. pre-forming the bagels. Is there a down-side to this approach? I use Sir Lancelot bread flour because it is easily available. Is there an advantage to using high gluten flour vs. adding vital wheat gluten? <strong>Brian, I'd say it would be fine to let the dough raise (unshaped) in the fridge. the main idea is that it's developing flavor as it chills. Flour that's naturally high gluten will work better than flour with vital wheat gluten added, I suspect. The gluten you add would have a hard time distributing itself as evenly as the gluten that's right in the flour. Hope ths helps - PJH</strong> I learned a lot just reading through the chain of questions and responses -thanks so much. I do put the dough in the fridge to rise overnight. Because of the space concerns mentioned above, I let the dough rise in a bowl vs. pre-forming the bagels. Is there a down-side to this approach? I use Sir Lancelot bread flour because it is easily available. Is there an advantage to using high gluten flour vs. adding vital wheat gluten?

Brian, I’d say it would be fine to let the dough raise (unshaped) in the fridge. the main idea is that it’s developing flavor as it chills. Flour that’s naturally high gluten will work better than flour with vital wheat gluten added, I suspect. The gluten you add would have a hard time distributing itself as evenly as the gluten that’s right in the flour. Hope ths helps - PJH

]]> By: Judith Icasiano http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-15952 Judith Icasiano Fri, 10 Jul 2009 19:26:05 +0000 http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-15952 I am going to try this mini-bagel recipe. I just bought a dozen jalapeno/cheese bagels from our local bagel store. I spend $5 a day for a jalapeno/cheese/egg/ham bagel each week. Glad to find the recipe because I can save myself some money. I like to bake, but to be able to save money is also great. I bought a bread machine but have limited myself to bread. I think now is the time to branch how and see what that machine can really do. Thanks for all the great info. <strong>Happy "branching," Judith - you'll love how easily your bread machine makes bagel dough. PJH</strong> I am going to try this mini-bagel recipe. I just bought a dozen jalapeno/cheese bagels from our local bagel store. I spend $5 a day for a jalapeno/cheese/egg/ham bagel each week. Glad to find the recipe because I can save myself some money. I like to bake, but to be able to save money is also great. I bought a bread machine but have limited myself to bread. I think now is the time to branch how and see what that machine can really do. Thanks for all the great info.

Happy “branching,” Judith - you’ll love how easily your bread machine makes bagel dough. PJH

]]> By: Melanie http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-15424 Melanie Fri, 26 Jun 2009 21:25:01 +0000 http://blog.kingarthurflour.com/2009/01/27/bagels-for-babies/#comment-15424 I am amazed. This recipe made this process sooooo easy. I followed it exactly and these bagels came out perfect!!! I am so happy :-) I used brown sugar instead of the other and also used Sir Lancelot Flour. Next time I think I will incorporate some garlic or maybe jalapenos into the dough itself. Thanks for the step by step! Could I substitute white whole wheat flour for half? <strong>You could sub whole wheat, Melanie, esp. white whole wheat; but the bagels won't rise as high, will be denser, and may be a tad drier... Go for it, let us know what happens. good luck - PJH</strong> I am amazed. This recipe made this process sooooo easy. I followed it exactly and these bagels came out perfect!!! I am so happy :-) I used brown sugar instead of the other and also used Sir Lancelot Flour. Next time I think I will incorporate some garlic or maybe jalapenos into the dough itself. Thanks for the step by step!

Could I substitute white whole wheat flour for half?

You could sub whole wheat, Melanie, esp. white whole wheat; but the bagels won’t rise as high, will be denser, and may be a tad drier… Go for it, let us know what happens. good luck - PJH

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