These are perfect loaf sourdough bagels recipe. They never look smooth, always have blisters, no matter how long I cold retard. What should I change? I make all sorts of sourdough stuff but bagels are very new to me so any tips are highly appreciated.
by Diligent_Bass1910
27 Comments
Not gonna lie, those blisters make it look delicious!
IMO, the micro blisters are desirable for bagels. These look fantastic.
Sourdough bagels are my favorite, and this blistering is common among the tastiest ones. These look great.
Dude. Perfect looking bagels. IMO
Prefer blistering. They look delicious!
The blisters are the RESULT of a long, cold proof. They mean that the yeast as had time to grow throughout your dough and leave little gas bubbles from ‘edge to edge’, so to speak. They are a FEATURE, not a bug.
If you don’t like them (why you wouldn’t, I can’t imagine, but they’re your bagels), try letting them proof at room temp or in a proofing environment (closed oven w light on, proofing box) and baking the same day you make them.
bagels.
Edit – I thought you asked what your bagels looked like. Not why.
I buy bagels with blisters from the bagel store.
Your bagels look like those on the Perfect Loaf website.
Why do they look delicious?! You tell us!
oh no my steak is too juicy and my lobster too buttery!!!!!!
That’s what I want my bagels to look like.
You’re asking why they look so good?
i think you’re just showing off lol
They look like freshly baked bakery bagels. Not the manufactured store bought crap. They look AMAZING.
That looks like a delicious bagel to me.
You mean … perfect?
Came from the front page so not a baking expert. Smooth bagels are bad. Blistered bagels good.
Source: NYer eating bagels weekly my entire life for almost 35 years.
Me: look like what, delicious perfection??? Hahaha
They look perfect. What’s the problem?
I’m convinced this post is a flex in disguise
Dude, if you were fishing for compliments, it totally worked!
P.S.: Those bagels with their sexy cold proof blisters look a-fookin-mazing!1!!
I don’t know, but I’m cutting my carbs lately and your picture made me dizzy. Good job.
The irony of the “no matter how long I cold proof!” comment lol this is the result of long cold proofing and it’s highly desirable!!!
That’s the point! Good job. Bet they’re as tasty as they look. Completely smooth bagels haven’t had the level of attention you’ve put.
This is a humble brag! They look insanely good, OP.
I’m surprised no one has mentioned this yet. Yes, those blisters are often desirable in bagels — I love them myself.
However, as a bagel baker, I’ve noticed a direct correlation between amount of baking soda in the boiling water and blisters, and a similar correlation between malt in the water and smoothness.
So if you want smooth brown bagels, skip the baking soda or reduce it a lot and use more malt in your boiling water. If you want blistery bagels, reduce the malt and up the baking soda. I want both, so I’m always fiddling with the balance.
Long Islander here, what’s the problem? Whatever it is send them all to me and I’ll be the judge.
The only thing I see wrong with these bagels is that they’re a picture and not in my toaster.