Comments on: Bagels for babies

By: Sue

Sue — Fri, 02 Oct 2009 17:54:33 +0000

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

Megan — Sun, 23 Aug 2009 05:41:11 +0000

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

Linda — Sun, 26 Jul 2009 21:54:35 +0000

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

Brian — Sun, 26 Jul 2009 18:15:44 +0000

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

Judith Icasiano — Fri, 10 Jul 2009 19:26:05 +0000

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

Melanie — Fri, 26 Jun 2009 21:25:01 +0000

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

By: Kevin

Kevin — Fri, 06 Mar 2009 19:55:44 +0000

Do y’all have a recipe for ‘everything’ bagel topping??

Poppy and sesame seeds, dried onion, garlic, and salt; proportions to taste. Go for it- PJH

By: TS in CT

TS in CT — Wed, 25 Feb 2009 21:24:36 +0000

If I dont have Sir Lancelot flour, can I add some vital wheat gluten to all purpose flour? How much? Thanks. You could do that. I like to use about 1 tablespoon per cup of flour. Mary @ KAF

By: Kevin

Kevin — Mon, 23 Feb 2009 20:19:43 +0000

I’ve done this recipe three times now and the results have been excellent!!! Yesterdays batch of 1 dozen plain bagels was consumed by my 2 kids, their friends, and a couple of neighbors that stopped by w/in about 6 hours….. When making the starter, I’ve always had to add about a 1/4 cup additional water or I just end up w/a dough ball, other than that everything has worked out perfectly. I did add about 1 and 1/4 tbsp. cinnamon and 1 cup of raisins to one batch and they turned out excellent also!!

By: Mrs.Chiu

Mrs.Chiu — Thu, 19 Feb 2009 13:43:53 +0000

Help me get this straight. If I’m using bread flour I need to reduce the water by 2 T. and add 7 teaspoons vital wheat gluten for full recipe.

If I want to substitute barley malt syrup for the powder, do I use the same amount…1 T.? Do I need to further reduce the water when using the syrup in the dough?

Thanks for your help! I’m excited to make these again.

Yes, if using bread flour, reduce the water by about 2 tablespoons. Seven teaspoons of gulten is just a starting suggestion, you will need to experiment. You don’t need to make any liquid adjustment when substituting malt syrup for the powder. Frank from KAF.