1000g bread flour, 500g water, supposed to have 60g of sugar and 20g of salt but.. doesn’t. has been rising for approx 5 hours on my counter and i just realized i forgot half the ingredients ðŸ˜ðŸ˜. is it too late to remix and add in now ? should i just accept that i have bland bagels in my future ?
by th04r_
20 Comments
* 1000g KA bread flour, 500g water, 200g active starter
I fear you will have to accept bland bagels, maybe try coating them in a flavor like everything begal or cinnamon sugar and adding a flavorful smear!
Sugar in bread? That’s a new one for me.
I have forgot salt in the past. Its one of those once and never I will forget things.
Missing the sugar is not a tragedy.
I’d probably take the L on bagels and turn it into foccacia.
If you boil your bagels you could try heavily salting the water. Better than no salt at all. Good luck!
You could probably knead some salt water into it and start the clock over on the proof.
Send those bagels to me! I will toast them put some cream cheese & olive tapenade & an egg on them or make croutons with olive oil & lots of salt.
I use a lot of butter and everything seasoning so I probably wouldn’t notice.
You could make them into salt bagels. It’s when you essentially add a topping/crust of flaky sea salt to the actual bagel. Should offset the lack of salt in the dough a bit maybe?
I remember forgetting to put salt in my loaf. It was a horrible experience to eat.
You can knead it in. I’ve done it.
I have done this with my bread once. I added salt on top of the dough, did a few stretch and fold routines and allowed the dough to gas up again. I was afraid that just stretch and folds wouldn’t be sufficient, and there would be unsalted bites in the bread, but there weren’t any, everything turned out just fine.
One more important thing though is that I do mostly tinned bread, because I can’t maintain the tight schedule, and the tin is way more forgiving. So if there were any side effects affecting the ability to maintain shape I could have missed them.
You don’t need the sugar. Do need the salt though… for flavor. Not for structure
Just salt the bagels when they’re done. A nice flaky salt will take care of it.Â
Salt the HELL outta that water like 7 cups of salt
Just do salt bagels.
My beagle recipe doesn’t use sugar or proof. Takes 10 minutes to make, 20 minutes to bake. Best bagels ever. Made some this morning. I do add sugar to the cinnamon raisin ones but not the others.
[https://oldfashionedinspiration.com/sourdough-discard-bagels/](https://oldfashionedinspiration.com/sourdough-discard-bagels/)
https://preview.redd.it/lv2m4dy64z9f1.jpeg?width=3024&format=pjpg&auto=webp&s=a6817398f8001e4050e3515b9f6f7a5a02c6526f
Update: persevered with the bagels and they look great !! definitely a tad flatter than they usually come out but. i ended up sprinkling some dry salt throughout the dough when shaping and adding inclusions (except for the blueberry ones) as well as boiling in salty water. haven’t tasted yet bc they’re fresh out the oven so hopefully they’re good and don’t have any salty clumps or anything lol
https://preview.redd.it/shop5hcb5z9f1.jpeg?width=5712&format=pjpg&auto=webp&s=7e5ca2312a08676520ddde8c1a62a409b0d41f5e
this is probably how salt and cinnamon sugar bagels got invented