Did you boil them for the same amount of time as large bagels? When i make smaller bagels for my daughter, i still boil them about 2min per side and they still come out chewy even though they're roughly 1/2 to 1/3 the original size. I hope you try again and post it because these mini ones are so cute!!!
Thank you for posting your ‘failure’ (I wouldn’t call it that). I think it’s important to show this side so others understand there’s no such thing as perfection! Take this as a learning experience and move forward with this newly acquired knowledge!
I wouldn't make bagels, I would do buns (Brötchen) because the hole in the middle is not needed. But your mini bagels Look good Try to find the perfect weight…
im sorry if this is redundant but smaller things coming out hard sounds like a low temp with tin foil+less oil. oil makes things chip-like. im so excited to see the saga of these im so infatuated with you!!
I’d start the bagels at a high temp then drop it to much lower for a shorter period. That way you still the bagel oven sear but the inside doesn’t cook as hard.
Good job for finally making something that isn't Asian themed. That would've been a total waste of your degree from CULINARY INSTITUTE OF AMERICA if you only make Asian food, right?
No disappointment. I’m a pretty decent home cook and baker. Despite getting so many compliments about how everything I make is good, I fail a lot. Failure is the fastest way to succeed because you’re learning from your mistakes and improving each time. Great job and keep going. You’ll get it eventually!! 😊
It’s called YouTube. Look it up! It’s your friend don’t be shy. Nothing wrong looking up to make something I do it all the time and been in the game for 14yrs 😂😂😂
Food chemistry, you can try a different flour blend or preparation technique and see what works better. Im celiac and i would start with a pao de queijo recipe and substitute 1/3 of the tapioca flour for high fiber high protein flour. I would also use a caramelized onion cheddar to bring out the everything bagel vibe. Just bake until crispy, boiling gluten free breads is cursed; they just need extra steam in the oven.
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Thanks for posting failures. Learning from failures is how we got gud bro
Did you boil them for the same amount of time as large bagels? When i make smaller bagels for my daughter, i still boil them about 2min per side and they still come out chewy even though they're roughly 1/2 to 1/3 the original size. I hope you try again and post it because these mini ones are so cute!!!
More water to flour ratio
Reduce temperature, I think it could it becomes like bagel
More dough, boil no oil then bake low temp so you can toast them to perfection if needed❤
I would try baking at a lower temp, maybe 150°C
Thank you for posting your ‘failure’ (I wouldn’t call it that). I think it’s important to show this side so others understand there’s no such thing as perfection! Take this as a learning experience and move forward with this newly acquired knowledge!
What happens to the mistakes. I hope the busboys get them
I wouldn't make bagels, I would do buns (Brötchen) because the hole in the middle is not needed. But your mini bagels Look good Try to find the perfect weight…
You"ll get it♡♡ don't worry♡ can I ask, what kind of yeast you used?
Just make big bagels and cut them down…
Maybe cook them like pan-fried gyoza? They would only be crispy on the bottom but you could boil and fry the mini bagels in the same pan.
im sorry if this is redundant but smaller things coming out hard sounds like a low temp with tin foil+less oil. oil makes things chip-like. im so excited to see the saga of these im so infatuated with you!!
You’re very talented I know you’ll figure it out in one way or another ❤️ the bagels look really cute they’re so small 😭😂
🥢happy blessed new year,!! my sweet kimchi-bagel-girl🥢
❤️🥯❤️
What if you mixed in some mochiko glutinous rice flour into the dough?
Steaming them then cooking in the oven or frying, to get a crispy crust, might work. Not a baker though.
Did you try a sheet pan of water at the bottom of the oven?
Steam
Could you steam the dough to cook it partially then bake it off to crisp the exterior?
What I would do is go forward & intern in NYC. It's more than the water – its dedication to the art of making bagels. Why not? Give it a go!
I’d start the bagels at a high temp then drop it to much lower for a shorter period. That way you still the bagel oven sear but the inside doesn’t cook as hard.
Maybe try adding tangzhong to the recipe to help retain moisture.
Good job for finally making something that isn't Asian themed. That would've been a total waste of your degree from CULINARY INSTITUTE OF AMERICA if you only make Asian food, right?
first intuition is you probably overbaked them, less mass = less energy needed to affect it… or thats what my physics teach tells me lol.
No disappointment. I’m a pretty decent home cook and baker. Despite getting so many compliments about how everything I make is good, I fail a lot. Failure is the fastest way to succeed because you’re learning from your mistakes and improving each time. Great job and keep going. You’ll get it eventually!! 😊
It’s called YouTube. Look it up! It’s your friend don’t be shy. Nothing wrong looking up to make something I do it all the time and been in the game for 14yrs 😂😂😂
Food chemistry, you can try a different flour blend or preparation technique and see what works better. Im celiac and i would start with a pao de queijo recipe and substitute 1/3 of the tapioca flour for high fiber high protein flour. I would also use a caramelized onion cheddar to bring out the everything bagel vibe. Just bake until crispy, boiling gluten free breads is cursed; they just need extra steam in the oven.
Mix pieces of fresh bagel, cream cheese and everything seasoning. Put it on a puff pastry?