Used leftover poolish that I used for baguette to make these bagels.
Poolish was overfermented since I left it out in room temperature for almost 48 hours 😬 but girl swing it to make bagels.
I cool proofed the bagels dough for 4 hours. No room temperature proof.
Came out not too bad. Holes are tiny to non-existent, now I know I need to make a bigger ring next time. The outside is nice crispy and inside soft, but it's on the denser side which is less airy. (Also, why the outside crispy? Felt like it was formed by the sugar that I used when boiling it. I don't remember having a crispy shelled bagels before 😂)
Would appreciate some advices and feedbacks to improve it!
by Rustapool
4 Comments
These look fantastic! Now im jonesing for bagels…
I just made my first bagels yesterday and had the same problem with not making the hole in the middle big enough. As long as they are delicious, that’s what matters the most!
Look good. How do they taste?
They look good! I always pull my holes to be about 3 inches because they WILL shrink up