Second attempt with bagel cause I'm not satisfied with my first attempt (the inner texture was on a denser side and aesthetically no holes)
And love the result now! Bagel got hole, texture Crispy outside and chewy soft inside! It has a bouncy back feels compared to the first attempt.
This round bagels, I don't use poolish tho. Just straight up activate the yeast in lukewarm water and mix with flour to make bagel dough. Made 2 types of bagel, plain and add salt flakes on the top, for someone who love salty, the salt flakes is the besttðŸ˜ðŸ©·
Last pic, is me eating the plain bagel with grilled chicken and sunny side up 🥰 great way to start my day ☺
by Rustapool
4 Comments
Looks great! I’d love to attempt bagels sometime soon!
I love the large ring instead of tight with barely a hole.
They look so perfect! I’d love to put some butter and jam on them. 😩
These look fantastic!
My only critique is that I think your dough was a little higher hydration than is traditional, leading to a crumb with larger open holes.
If that’s what you were going for, then you nailed it, but traditionally bagels have a very tight crumb. 55% hydration is the standard here, and I’m guessing you were closer to 65%.
For a second attempt though these look stunning. Bravo!