I substituted the malt for 1tb of brown sugar, and it worked quite well. If you find the plastic wrap sticking you can coat the side of the plastic wrap touching the dough with a light film of oil or cooking spray. Yes, I’ve left them in the refrigerator as long as 16 hours. The internet suggests malt syrup can be substituted with molasses (very common and high-quality here, no problem), but I can't find anything about diastatic malt powder. So glad you enjoyed them. Super chewy insides & the outside crust is perfect. Tom's wonderful recipe calls for 2 teaspoons of barley malt syrup; I'd suggest replacing it with 1 1/4 teaspoons of molasses. Mixing for so long might cause them to come out flat; mixing 5-10 minutes with the dough hook has always worked well for me. Kneading also helps develop the gluten. Someone else mentioned that they use a silicone bagel mold. Make sure you are using bread flour and not AP flour. Leave the tray out until the bagels come to room temperature, about 1 - 1 1/2 hours. I would say that they didn’t look much different than when I put them in, a bit on the flat side. Dip the cup into the bin and sweep away the excess. First time I made these the dough was sticky, I added a lot of extra flour before removing from stand mixer. This thread is archived. … I cooked the rest for 15 min and they turned out beautiful! Line two half-sheet pans with parchment paper or silicone baking mats and generously sprinkle with cornmeal (or flour). Hi Neil. I used silicone baking mats on top of my sheet pans. I’m not sure what happened. I am considering trying to reduce the water quantity next time to see how that goes. Next day the tops of the bagels were dried out a bit. Nope, not for me. after 45 minutes I added the barley malt syrup and salt and mixed again. In fact, of all my sourdough recipes I find that the bagel recipe works best with a starter that’s had a double feeding. Up to them going into the water, they were a great consistency, formed, had nice rise….put them in for their bath and they deflated…what can I do to prevent this? Mix to form a thick batter. Thank you so much for an amazing recipe! 1. Divide the dough into 12 even pieces. Even if I let them rise a bit before boiling they flatten. Honey. Also, i discovered that handling the dough from pan to pot needs to be “gentler”. Yes. That said, bagels do usually feature one other distinctive ingredient: barley malt. I'm using the malt syrup to make bagels (2 tsp in the recipe, and 2 tbsp in the water to boil) - can I use brown sugar (granulated) or cane syrup to substitute? According to the King Arthur Bread Flour (which you mentioned using in another comment) packaging, 1/4 cup is equivalent to 30g, so 1 cup would equal 120g, and 5 cups equal 600g (or 21.25 oz). I have updated the recipe and post with more information which will hopefully prevent the sticking. Next time should I add more flour in the mixer until dough bounces back when pocked? Use two fingers to gently widen the hole. they did stick to the sheet pan! Like the actually deflated. That being siad, do whatever works for you. I would say the bagels have typically spent about 10 hours in the refrigerator. They came out perfect! But you can do it either way. I am using King Arthur Bread flour and have found I need to add 3/4 – 1 cup of additional flour to get the correct consistency and up my kneading time to about 10 minutes Regardless of this, the bagels come out great! Is the process of making your bagel similar to making big, soft pretzel? Do you have any experience with GF flours or suggestion to use with your recipe? Do you only have whole wheat flour? I don’t recommend using discard for the bagels. Close. Hello! Please leave a comment on the blog or share a photo on Instagram, Can I refrigerate the dough overnight and form the bagels in the morning? Hi Steve, last week when I made the Sourdough Bagels, I left them in the refrigerator for a full 18 hours without trouble. Hi, This is a great bagel recipe that I’ve made multiple times now. I’m a little lost! I’ve followed your instructions and dosages. All they need is a schmear of cream cheese. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I mean, there are loads of really bad bagels in the world and life is just too short to eat a bad bagel. Hi Ashley. then i switched to the dough hook and added flour and kneaded 5 minutes. You could also try brushing a thin layer of oil over the paper instead of flour. Should I put them on a sheet the way that I do cinnamon buns so that they touch? I rewrote it to be more clear. Of course it depends how “mini” they are. When you boil them do they puff up a bit? I had one HECK of a time finding malt syrup or powder, looked in all the health food stores and had no luck save in one (eventually) that had a 450g jar (about 2 cups) for $13. I made 3 that night and 9 the next day and you are right I love the over night but the ones we had that day they were still good!! Hi! save. At the moment, I’ve oiled the bowl again and will let it rise for an hour, i presume the dough needs to rest. Your email address will not be published. or dark, I got light), I got a half liter for $2.50. Place the bagel on the prepared sheet pan and continue to form the remaining bagels. Cover the bowl and set aside for 30-60 minutes. Can maple syrup be used as a barley malt syrup substitute while boiling bagels? My friends are calling this the “perfect bagel”. Bagel making is certainly time-intensive, but totally worth it. 140g x 5 cups = 700g. January 11, 2019 by Eileen Gray 117 Comments. Do you find the bagels are nice and springy when you’re shaping them? Taste was good, but my dough over-proved and therefore was flat. We also made “Everythings” with fresh pressed garlic and variety of herbs. If you have a sourdough starter, I would definitely recommend that you try my Sourdough Bagel Recipe. You can also find it on line at amazon. In a bowl for a stand mixer or a large mixing bowl combine the water, yeast and 3 cups of the flour . Yeah, my dough was nothing as you described yours. The enzymes in the malt powder help the yeast grow to create a better rise and oven spring. But as a few others have stated the bagels go flat while being covered in the fridge. 2. Hi Mark. I use King Arthur bread flour, which has a protein content of 12.7%. If working by hand, stir in as much of the flour as you can, then turn the dough out onto a lightly floured surface and knead in the remaining flour. i will let you know how my third batch comes out, john. In a large pot combine 1 gallon of water with the sugar and baking soda and bring it to a boil. Apologies for the long comment, I’m new to baking.and can’t find a decent bagel here in Greece, so for my sanity, I need to master this hahaha. I noticed you already saw my post and replied to it. Thanks for the awesome recipe! A total of 25g in the whole recipe, or less than 1 ounce. You can use 1 tablespoon molasses plus 1 tablespoon of honey instead of barley syrup. I followed the rest to the tea, but it seems my bagels never rose in the refrigerator at all. Please let me know if you have any other questions. There are 5 cups of flour is the recipe, which is quite a lot. I usually let the sponge develop or 30-45 minutes before adding the rest of the flour. I’ve had the bagels in the fridge for more than 12 hours. But if you divide the total dough by 12 you can have 12 bagels. Did the dough feel airy the next day, or dense? 3) as others have said, I too get a very wet dough. Previously frozen bagels are best if toasted before serving. Whole wheat flour doesn’t develop the gluten as well as white flour does. If so, then you can eliminate the 15 minutes before refrigeration. The warm weather can make a big difference. maybe this was my problem. Did they spread out instead of rising up up? Also, when you lift the risen bagels off the sheet to transfer them to the boiling water you need to work gently so you don’t deflate the bagels. I’m going to update the post to include hints for warmer weather. This may very well become a go-to recipe for me. 4. What do you mean by the “scoop” method? Eileen, my family loved these!! Therefore, molasses is quite a bit sweeter than barley malt syrup - but not quite twice as sweet. I’m also currently working on a Sourdough Bialy recipe. Although having added an extra cup at least both the times I made these (& this second time might have actually been more than a cup)… perhaps 1 cup less of water and 1 cup more of flour to start..& then when kneading in my mixer judge if extra is needed add? It’s hard to say. Thank you so much for your suggestions, I will try them out next time! Just make sure to give the dough a good 5 minutes of kneading to really develop the gluten. As you remove the boiled bagels from the water, set them on the cooling rack to drain. share. Make sure to let the sponge rest for 30 to 60 minutes before you finish mixing the dough. Thank you! Hello! With the warmer weather my dough has been very active and I’ve been going straight from the fridge to the water. I don’t use the cup measurements, I measure the ingredients out. I’m thinking… making the dough and letting it sit overnight, then freezing half the batch to bake fresh at a later date. Good luck. I’ve had them in there for about 18 hours so far, and had intended to make them today, but plans changed and I need to make them tomorrow. they were delicious but super weirdly flat. As soon as you get up take the bagels out of the fridge. I really want to incorporate ingredients into the dough. goody, the recipe I use from BBA says you can substitute brown sugar or honey for the malt in the dough. Many people have great success with this recipe, including me. Hello and Happy New Year! Honey is often recommended as a barley malt syrup substitute in bagel recipes. If you try it let me know how it works out. So that is my base measure for my recipes. Browse our wide selection of Flavored Malt Beverages for Delivery or Drive Up & Go to pick up at the store! Yes? I agree with you, I’ve made these twice and although dough has been sticky and i’ve added more flour each time (a lot more the 2nd try) they always come out tasting like proper bagels. They didn't have powder as they say it's hard to keep, any moisture and it lumps right back up. The other option would be to refrigerate the dough overnight then shape and boil the bagels in the morning. I do need a proper utensil for taking them out of the pot of water as I was using tongs and they had a few indentions. Planning to use all-purpose and will report back. Crust — amazing, cooked perfectly inside (15 minutes for ours). 4 comments. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Would this recipe work for the rolling out method instead of the punched out method? This is a sign that they were over-proofed. ), as are other grains, like rice. Can maple syrup be used as a barley malt syrup substitute while boiling bagels? That always seems a bit more accurate. 50% Upvoted. For longer term storage slice the bagels about 3/4 the way through and pack them into freezer bags. It requires both malt syrup and diastatic malt powder. Again, sourdough may behave differently. A few notes: I used 12 oz of whole wheat flour and 15.5 oz of all purpose flour (a recommendation from a different recipe – I looked it up because I didn’t have bread flour). Maybe you can try and find out the protein content of your flour for comparison? Hi. my second batch was flat. But we can also employ a few “lazy” steps to help develop the dough. What do you mean by the “rolling out” method? Thank you for the recipe. Hi Abby. The spreading dough would be more about the gluten development. Lift a bagel off the sheet pan and lower it into the boiling water, top side down. Can you clarify which measure you use/suggest given the disparity? Where would I find barley malt syrup at the grocery store? Molasses. During that rest the water has time to hydrate the flour and give us a head start on gluten develop. When you say the bagels go flat in the fridge do you mean they are flatter than when they were shaped? During this time the gluten will develop and the water will be absorbed. I find 5 minutes kneading on a stand mixer plenty of time, especially when using bread flour. Would a longer time cooling in fridge (16+ hours) cause them to flatten? Finally, make sure to flour the sheet pan for the bagels. They probably were over-risen. When I was making the dough last night it was very sticky so I added about 1/4 cup of extra flour & I was nervous it would mess up the recipe, but they turned out so good in the end!!!! Thank you again. In the morning, take the pan out of the refrigerator. Do you have an oven thermometer to check if your oven temp is accurate? But I’ve made mistakes and modified things so here are A few tips from my Bagel baking attempts. Have you experimented with freezing the dough at all? Place the flour into a mixing bowl and … I used the same 42g of the diastatic malt instead. Hi Kristi, Did the bagels not rise at all, or did they spread out and not up? But definitely the syrup in the dough. Some folks add a little extra yeast when using active dry to get a quicker lift. No, I use a tablespoon. If the dough is sticking to the pan that could cause the bagels to deflate as you lift them off the pan to put them in the boiling water. You can substitute Barley malt syrup if that is easier to find. You cut the dough into individual sections and then instead of sticking your finger through it you rolling it out into a thin disc and roll it up into a log and then overlap the two ends. So I kneaded in a few extra table spoons which allowed me to shape them but in the morning the slightest touch deflated them so they were lumpy and flat. Love this recipe – really delicious!! Because I use the “dip & sweep” method for measuring flour I get 5 oz per cup of bread flour. Well-made bagels are next to godliness. If you are not weighing your ingredients, use the “dip and sweep” method for measuring the flour. Cover the pan with plastic wrap and leave at room temperature for 15 minutes then place the pan in the refrigerator overnight. Diastatic malt powder includes enzymes that help condition the dough. Because I’m based in the US where most home bakers tend to use volume measure, that’s how I start most of my recipes. So replace equal parts flour and water with discard? It’s been really hard to find yeast these days but a thoughtful neighbor gave me some active dry yeast. Did you give the sponge 30-60 minutes before mixing the dough? Honey contains no gluten. Malt can be, and is made from any grain. i do feel i had the right ratio of water/flour and think they got kneaded plenty so must be what happened. So 5 oz x 28 = 140g per cup. In Brooklyn and self isolating, but really craving a bagel. I place the bagels on a parchment lined sheet pan which is well-sprinkled with flour. I find my dough behaves very differently at this time of year than in the cooler months. Glad you got a good result. Otherwise, they won’t puff up in the water and in the oven. They tasted great and had a nice texture, but they were flat. They did sink, but they came back up to the surface pretty quickly. Can whole wheat flour be substituted in? A dough made with just whole wheat is generally quite heavy. Do you think the bagels were flat because they never rose or because they deflated? bread crumbs, rye flour, rye flour, bread flour, coffee, malted barley syrup and 5 more. I accidentally used half all purpose flour the other day before I realized what I was doing. Knead 5 minutes on medium/low speed. Thanks for the quick response! I just finished eating one of these bagels from the batch I just made & it was delicious!! The hole should be 1 - 1.5" wide. You know, when you dip the cup into the flour bin then sweep away the excess. You can. I had the same issue with the bagels being flat in the morning. I try to handle gently but they are very fragile. I can’t wait to see how they’re different and which method I prefer. I am thinking just a bit less water. Malt powder can be substituted with syrup at a ratio of about 1 powder to 1.2 liquid. Use unbleached bread flour for maximum gluten development. My bagels seem to come out flat even though I followed the recipe to a “T”. Another reason to choose honey if you need a barley malt syrup substitute is the fact that it … The dough was very stretchy when I shaped the bagels, but when I took them out of the fridge the next morning, they had spread out and the dough seemed very wet. I followed the recipe exactly using gram weights, and my dough was so wet it could not be kneaded. However, perhaps the bread flour sold here (I’m in Greece) is thinner? Then I cover the bagels with plastic wrap. Thank you Eileen for taking the time to reply. This recipe was great. I put 3 to a cookie sheet for the refrigerator. My new book is now available at Amazon! The recipe should work as written with active dry yeast. But if your bagels come out of the fridge looking like they’ve risen a bit overnight you could try putting the cold bagels right into the water. I was wondering if I should cut the 15 min rise before going in the fridge or shorten the time I have them at room temp before boiling?? I did these bagels with both methods to see if it was true that “rolling” makes a chewier texture. Hi Renae, the sugar doesn’t go into the dough. The recipe calls for 42g of Barley Malt Syrup, I only have Diastatic – Malt Powder, so I decided to experiment. Tasty though! My preference is to measure ingredients in grams whenever possible, so I was glad to see measurements in both volume and mass units on your site. Generally, I make the dough in the late afternoon and prepare the bagels later in the evening. First we make a “sponge” and let it set for 30 minutes. My wife and I have both worked for bagel bakeries that used this technique, and we use it at home. malt Syrup extract is available from many of these and is most often used to brew beer. In a bowl for a stand mixer or a large mixing bowl combine the water, yeast and 3 cups of the flour . The bagels were still good. 4 Replies My bagels had a good rise and shape to the them this morning, but when I tried to pick up my first bagel to put in the boiling water, it did not want to come off the parchment paper very easily, stuck to my fingers as I transported it to the water, and deflated. Hi Hanna, a few suggestions for next time. When you take the bagels out of the refrigerator in the morning have they risen at lease 50%? The texture of the bagels was just about the same with either shaping method. No sticking at all. I can’t say for sure, but I would bet that the flour might be different in Greece. tried lowering to 425 F and the same thing happened. I would be happy to trouble shoot with you if you have any specific questions. You’re bagels could come out flat if the dough is not elastic enough to hold in the air as they bagels rise. I followed the recipe exactly, and I had great success with each rising and it was clear the yeast and gluten was perfect until the dough hit the fridge. I agree Steve. This was my first attempt making bagels and I have to say I couldn’t have hoped for a better outcome! 3. Yay! I just make sure to sprinkle a very even layer of flour over the tray. The sugar and baking soda are added to the water for boiling the bagels. I’ve used a water, non-diastatic malt powder bath to boil my bagels. Hope they turn out ok. It’s also great for other foods! Just came across this recipe and am so excited to try it out. Is the 60 minute proof you refer to for the sponge at the beginning of mixing the dough? Thanks again for the great recipe. Reduce any other liquid ingredients the recipe calls for by 1/4 to adjust for the fact that you are adding moisture. In my grocery I find barley malt syrup In the baking aisle. Why can you only get 8 bagels? The best substitutes for malt syrup 1. Continue gently stretching to form the bagel or twirl the dough around your fingers to widen the center hole (see photos). If you love this recipe as much as I do, I’d really appreciate a 5-star review. Does the dough have nice gluten development? Active vs. instant would affect how fast the dough rises. One thing I learned is that the cross-section of the bagel is important – if it’s not completely round, tougher flat spots will happen while the rest of the bagel rises. Chewy, crusty and properly dense, New York style bagels. I have seen it in some bagel recipes. Yes, boiling the bagels in baking-soda-water is similar to making a soft pretzel. I followed the recipe and they turned out perfectly! Do you think they would hold another 24 hours in the fridge? You don’t want to use too much whole wheat since that would weaken the gluten. I let proof for 60 minutes and then rest for 15 minutes before the fridge. Also, try baking on a higher rack. Allowing the sponge to rest for 30 minutes before mixing the dough gives the gluten a head start in forming a strong network. Still, it’s delicious. Cold over kneading make this happen as I kneaded by hand for 10 minutes. This was following the Mike Avery starter info for Clavel's starter. I think I have found my new go-to recipe 🙂. Yes, you could replace a portion of the flour with whole wheat flour. oz. Pretty bad recipe. Depending on the size of your pot, you can boil 3-4 bagels at a time. Alas, I can’t make sense of your flour measurements. Firstly, Narayani you had me lol with comment no.2. Maybe reduce the rising times before the fridge, and leaving them in the fridge the whole time? I’m gonna make this again next weekend. Thanks, Melaney! A good New York Style Bagel (really, is there any other kind?) Combine flour, malt syrup, salt, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. I have often prepared the water in the pot the night before as well. Is it possible to boil them the night before and then bake them the next morning? They toast up perfectly. So glad you like the recipe, Suzie. But they do puff up in the oven. With bagels here costing $1.75 a piece… I want a hommade option. The result was too much handling to get them into the boiling water and flat bagels that tasted great. Minimum order and lead times may apply to some ingredients. Required fields are marked *. I use the scoop method. My flat morning bagels led to further contemplation. I really loappreciate the recipe but am frustrated. The flour I’m using is 12.2% protein. I do have all-purpose, can I substitute that? Of course sourdough will behave differently than a yeasted dough. Hi Michelle. I make sure the oven is preheated before I start boiling. Make the dough: Stir the malt syrup, yeast, and salt into the lukewarm water. [Order some of their Sir Lancelot hi-gluten flour while you are at it for the best bagels ever!] No need to apologize, I’m glad you’re so determined to make a good bagel. I had a great time with this recipe up until it came time to boil them. You can skip the 15 minutes at room temp if you want your bagels even a little more dense. Regarding the sticky dough, did you allow the 30 minute rest after mixing the sponge? What are your thoughts on using the syrup vs. sugar? Do you think it would work to modify this recipe in order to use up sourdough discard? The dough will probably spring back a bit so you can go back and re-stretch them once you're done forming all the bagels. Make sure to flour the pan so the bagels don’t stick. I’m making these for the 2nd time and again the dough is very (very) sticky. Add the water, … Going forward, next time I try, should I perhaps use less water in the 1st step, say 1 cup instead of 2? Glad you like the flavor. This worked really well with the sourdough bagels and would probably work for the yeasted bagels too. To get that characteristic chewiness we’ve got to develop some really strong gluten in the dough. Reduce the heat to keep the water at a rolling simmer. Add the barley malt syrup and salt. The spooned flour is usually fluffier with more air in it. Molasses is the substance that remains after the sugar crystals have been extracted from the syrup when... 3. True story, on a recent trip to New York we did exactly that. Thanks in advance, Woodie. Overall this is a wonderful bagel recipe that I have enjoyed working and learning with. Honestly, I don’t bake with silcone mats often, but I suspect it’s more about your oven. The problem is possibly using active dry yeast and not instant. I feel that the wrap is preventing them from rising even though they are loosely covered. I’m not sure the baking soda/sugar bath would give enough flavor. They are very springy. Was it nice and elastic? But even if the dough is a little too wet, if you have enough gluten development they will still rise. Hope you can help. I've made bagels calling for syrup and I've substituted the powder for the syrup and they tured out just fine (see my post here) so I would figure what you're doing would work... PS - OOPS! As an Amazon Associate I earn from qualifying purchases. they were delicious but super weirdly flat. And it was worth every single step. If so-how?- I mean rising time after forming. First of all we use bread flour for maximum protein content. So, they again are edible and taste like what bagels taste like but they are flat. Can't wait to see yours! The cool, slow rise enhances the flavor and texture of the dough. Sheila. You could skip the overnight rise in the refrigerator and go straight ahead and boil and bake the bagels, but that long, cool rise is what gives these bagels their chewy texture and deep flavor. I made several batches of bagels lately and the dough is not especially sticky and should be quite elastic by the time you’re finished kneading. Mine come consistently flat with uncooked dough on the inside and a hard crust in the outside. If the bagels touch in the pan they’ll be almost impossible to pick up and transfer to the pot. The bagels should be noticeably fuller. Content posted by community members is their own. They rise but tend to spread out. Maybe they should rise in a deeper dish? I find poking the finger through method a little easier. Not much experience at baking but I’m looking forward to giving these a shot! They don’t need to double in size but the key is to get the dough warm enough that the yeast starts working again. I blame too much wine. I cannot find malt syrup in any of the local grocery stores, and a brewery center is nowhere even close to me. What I did the other day (with sourdough bagels) was take the bagels out of the fridge when the water was boiling and the oven was pre-heated. I’ve been spending quite some time looking for a good Bagel recipe having grown up in Jersey and NY. These turned out AMAZING! Bagels should be baked in a very hot oven for a quick oven spring and good crust development. 🙁. If you want to be sure the yeast is good, in step one mix the yeast and water with a 1/2 tsp of sugar.
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