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Old 02-15-2019, 09:49 PM   #1
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Making bagels for the first time.

I知 making bagels for the first time, and I知 a bit apprehensive! The recipe I plan to use: sallysbakingaddiction.com/homemade-bagels/

I chose this recipe because it is relatively simple. But some confusing info has me doubting. The recipe says the dough is heavy enough that it might stress out my KA, so it should be hand kneaded. But the hydration is, like, 74%! 1. That seems awfully wet, and 2. how could it be so heavy with such high hydration? Is this something y誕ll are on board with? (Mark got the KA for my birthday a few years ago; it was top-of-the-line at the time. It even says in the manual that I should adjust kneading time down because the motor is so powerful.)

I知 gonna make the dough tonight, and give it a slow fridge rise overnight. I値l have fresh, warm bagels in the morning with cream cheese and poached salmon!

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Old 02-15-2019, 10:05 PM   #2
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First of all, your mixer should have no issue with mixing this much dough. I have a 350 watt motor in my KA and it handles 735gr bread flour with 465gr water.

Your dough is a lot wetter than mine and you may have an issue with it's being too wet. Also, you shouldn't need an egg wash after boiling in water with honey (I use sugar) as that adds a shine to the finished bagel.
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Old 02-15-2019, 11:19 PM   #3
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Quote:
Originally Posted by Andy M. View Post
First of all, your mixer should have no issue with mixing this much dough. I have a 350 watt motor in my KA and it handles 735gr bread flour with 465gr water.

Your dough is a lot wetter than mine and you may have an issue with it's being too wet. Also, you shouldn't need an egg wash after boiling in water with honey (I use sugar) as that adds a shine to the finished bagel.
Would you suggest decreasing the water, or increasing the flour?
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Old 02-16-2019, 09:55 AM   #4
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Actually, you'd probably be better off using a different recipe rather than trying to "fix" a suspect recipe.

Check out bagel recipes on the King Arthur site or you can use mine if you like. You can leave out the onion products if you don't want onion bagels.
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Old 02-16-2019, 11:05 AM   #5
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Actually, you'd probably be better off using a different recipe rather than trying to "fix" a suspect recipe.

Check out bagel recipes on the King Arthur site or you can use mine if you like. You can leave out the onion products if you don't want onion bagels.
I looked at bagel recipes on the King Arthur site; they’ve got like six different recipes for bagels; each recipe has a different hydration (if I did the math right). Maybe I’m obsessing too much?
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Old 02-16-2019, 11:15 AM   #6
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I tend to gravitate to recipes from trusted websites. I figured there a fewer chances for error that way.
That said, I don稚 even remember where I got my bagel recipe from. One of the things I do were looking for a new recipe is to download 4 to 6 versions and compare them. There should be some consistencies in ingredients and quantities.
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Old 02-16-2019, 02:45 PM   #7
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I've only made Jalapeno Bagels (Bread Machine Version) they were pretty tasty.
I want to try Andy's onion bagels.

I only have 2 pictures. Next time I will snap a few more.

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After baking

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Old 02-16-2019, 02:57 PM   #8
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Here it is msmofet:

Onion Bagels
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Old 02-17-2019, 02:08 AM   #9
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I’m getting more and more confused! 63% hydration? 70% hydration? 75% hydration? Every recipe I look at has a different hydration percent! I’m gonna make some tonight, but I’d sure like some advice; solid advice!
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Old 02-17-2019, 08:56 AM   #10
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Here's a Weight Watcher recipe I use: 1 cup of self rising flour and 1 cup of Fat Free Greek Yogurt. Mix together and pinch of a piece and roll into a rope on a lightly floured board. I use a bagel / donut pan but you don't need to. Put on cookie sheet, brush with melted butter and sprinkle with Everything Spice and bake 350 for about 20 minutes.
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