Archived. Yes to all your questions. Some stores sell “everything” seasoning. Shop Steel Reserve Alloy Malt Liquor Blackberry Can 8% ABV - 24 Fl. Eileen, my family loved these!! Thanks! I don’t think fresh or frozen would make a difference. Glad you liked the recipe. Whole wheat flour doesn’t develop the gluten as well as white flour does. As I plan to make fresh bagels regularly I invested in some silicone bagel molds purchased on amazon. Is the process of making your bagel similar to making big, soft pretzel? Should the dough be âbouncyâ? Iâm making these for the 2nd time and again the dough is very (very) sticky. I think the boiling time might be about the same. Use unbleached bread flour for maximum gluten development. Was it nice and elastic? Overall this is a wonderful bagel recipe that I have enjoyed working and learning with. Are the bagels still flat after boiling and baking? Hi Abby. Oh, got it. The problem is possibly using active dry yeast and not instant. Thanks for the awesome recipe! Active vs. instant would affect how fast the dough rises. I had the same issue with the bagels being flat in the morning. Iâm thinking… making the dough and letting it sit overnight, then freezing half the batch to bake fresh at a later date. You are using bread flour, leaving the sponge for 30 minutes and kneading 5 minutes? It adds flavor with just a little sweetness. Thank you Eileen for taking the time to reply. They rise in the fridge until they hit the cling wrap. For longer term storage slice the bagels about 3/4 the way through and pack them into freezer bags. But if you divide the total dough by 12 you can have 12 bagels. ...Try to use a dark Honey.I always make mine with Sourwood Honey and everyone loves them. Close. bread crumbs, rye flour, rye flour, bread flour, coffee, malted barley syrup and 5 more. Previously frozen bagels are best if toasted before serving. Bagels went from fridge to boiling water. The Fresh Loaf is not responsible for community member content. I always just bake the entire batch and slice and freeze any leftovers. Posted by 6 months ago. When you say the bagels go flat in the fridge do you mean they are flatter than when they were shaped? If the dough sticks to the paper it can deflate a bit when you pick up the raw bagels. If the bagels are already formed I’m a little afraid they’ll over-proof and will be difficult to handle getting them into the water. Pretty bad recipe. Divide the dough into 12 even pieces. Substitute for malt syrup in bagels? Thanks again! Thanks for the quick response! I really haven’t had an issue with this dough being sticky. Hi Renae, the sugar doesn’t go into the dough. Thank you for getting back to me. The time will depend on how warm your room is and how active the dough is. Reduce the heat to keep the water at a rolling simmer. If you can’t find it in your local market. 3) as others have said, I too get a very wet dough. Do you mean rolling and cutting circles form the dough like donuts? Any suggestions on what I could do differently next time? I would think at least a couple of hours. So that is my base measure for my recipes. In a small bowl, combine 1/2 cup lukewarm water, 2 tablespoons barley malt syrup and the yeast. A few notes: I used 12 oz of whole wheat flour and 15.5 oz of all purpose flour (a recommendation from a different recipe – I looked it up because I didnât have bread flour). I am considering trying to reduce the water quantity next time to see how that goes. after 45 minutes I added the barley malt syrup and salt and mixed again. My bagels seem to come out flat even though I followed the recipe to a âTâ. I have often prepared the water in the pot the night before as well. Yes, boiling the bagels in baking-soda-water is similar to making a soft pretzel. I place the bagels on a parchment lined sheet pan which is well-sprinkled with flour. Then I located a nearby brew-your-own-beer store and they have malt syrup (light, med. 2) second time I forgot to cover the bagels before putting them in the fridge. Sorry, I’m not an expert in GF recipes. Just bring it back to room temp and proceed with the recipe. Is the 60 minute proof you refer to for the sponge at the beginning of mixing the dough? No matter what mistakes I make, Or things I forget to do, they always taste fantastic!! Yes, that can make a difference. Still bake up well and tasted great, but the crust texture was a bit off. The Blueberries will add quite a bit of moisture so just be careful as you handle them for boiling/baking. During this time the gluten will develop and the water will be absorbed. I do have all-purpose, can I substitute that? If you maintain a sourdough starter, I highly recommend the Sourdough Bagel recipe. Theyâre perfectly chewy on the outside and soft on the inside, and just the right balance of sweet and salty ( I used everything bagel seasoning as a topping). Tasty though! Let sit until the mixture foams, about 5 minutes. Otherwise they turn out to be flagels. If they’re not you can definitely hold the dough for up to 2 days. Ditto for the big, puffy bagels from certain chain restaurants. i will let you know how my third batch comes out, john. oz. Thank you so much for your suggestions, I will try them out next time! Best bagel recipe I have found yet and I have made a LOT of different recipes in the past 10 months. … When I was making the dough last night it was very sticky so I added about 1/4 cup of extra flour & I was nervous it would mess up the recipe, but they turned out so good in the end!!!! Diastatic malt powder includes enzymes that help condition the dough. Yes, you could replace a portion of the flour with whole wheat flour. Knead 5 minutes. Required fields are marked *. They may sink as they go in but should rise pretty quickly. My preference is to measure ingredients in grams whenever possible, so I was glad to see measurements in both volume and mass units on your site. I used the same 42g of the diastatic malt instead. You can see in the photo that my bagels did rise out as well, almost touching the next day and the center hole is smaller. Barley Malt Syrup, 22 fl. Apologies for the long comment, Iâm new to baking.and canât find a decent bagel here in Greece, so for my sanity, I need to master this hahaha. Hi Hanna, a few suggestions for next time. What is the actual time in hours that they need to be in the fridge? Love this recipe – really delicious!! As soon as I touched them they lost a bit of their shape, and the raw âcrust became wrinkledâ They didnât puff in the water, either. i combined the water yeast and flour then mixed them to a thick consistancy. The bagels came out delicious but they were flat. If so, then you can eliminate the 15 minutes before refrigeration. Put the dough into a lightly oiled bowl, turning once to coat the dough. I use my small starter for making bagels. 4 comments. It makes all the difference! Hi Michelle. This will give the dough time to start hydrating the flour and developing the gluten. I love love love this recipe, these bagels have been an insane hit with everyone Iâve made them for! Maybe you can try and find out the protein content of your flour for comparison? Personally, if a frozen grocery store bagel was the last bit of food on earth….well, I would eat it so I wouldn’t starve, but I surely wouldn’t enjoy it. The dough was very stretchy when I shaped the bagels, but when I took them out of the fridge the next morning, they had spread out and the dough seemed very wet. Turn the dough out onto a lightly floured surface and knead briefly. Regarding the sticky dough, did you allow the 30 minute rest after mixing the sponge? So I never touch the bagel and have less chance of deflating it. Thank you for this great recipe! I have one more question (at the moment – haha) Eileen: when adding the malt & salt to the sponge i incorporate using the mixer. I use cornmeal. The recipe should work as written with active dry yeast. I make sure the oven is preheated before I start boiling. In my grocery I find barley malt syrup In the baking aisle. Otherwise, they won’t puff up in the water and in the oven. It calls for some in the dough, as well as in the water. According to the King Arthur Bread Flour (which you mentioned using in another comment) packaging, 1/4 cup is equivalent to 30g, so 1 cup would equal 120g, and 5 cups equal 600g (or 21.25 oz). If you’ve got a sourdough starter, I highly recommend my Homemade Sourdough Bagels for a real treat. You cut the dough into individual sections and then instead of sticking your finger through it you rolling it out into a thin disc and roll it up into a log and then overlap the two ends. I made the recipe 3x Bagels were wonderful first time.The next two times the bagels looked perfect and round ,refrigerated and in the morning they were flat. Iâm making a batch of these and the sourdough to bring to a brunch. Thanks. Use a cupped hand to roll each piece into a smooth, tight ball. I have seen it in some bagel recipes. I’m also currently working on a Sourdough Bialy recipe. From the interpretation of your recipe Iâm gathering that the bagel dough is best when covered with plastic wrap in the refrigerator over night. My bagels had a good rise and shape to the them this morning, but when I tried to pick up my first bagel to put in the boiling water, it did not want to come off the parchment paper very easily, stuck to my fingers as I transported it to the water, and deflated. My wife and I have both worked for bagel bakeries that used this technique, and we use it at home. This worked really well with the sourdough bagels and would probably work for the yeasted bagels too. try my Sourdough Bagels for a real treat. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. The enzymes in the malt powder help the yeast grow to create a better rise and oven spring. After that proceed with the recipe as written. I cooked the rest for 15 min and they turned out beautiful! 700g)”. I have a second question. Again I will say that the taste is excellent. My starter is 50% rye 50% cream flour though so it would mean less bread flour overall… would love to know your thoughts. What do you mean by the “rolling out” method? Should i perhaps add a cup or two of flour? Honestly, I don’t bake with silcone mats often, but I suspect it’s more about your oven. Add the remaining flour and mix to combine. True story, on a recent trip to New York we did exactly that. Do you have an oven thermometer to check if your oven temp is accurate? I’m not sure what happened. So I kneaded in a few extra table spoons which allowed me to shape them but in the morning the slightest touch deflated them so they were lumpy and flat. Mine come consistently flat with uncooked dough on the inside and a hard crust in the outside. Boil the bagels for 30 seconds on each side. One of the reasons why people look for a malt extract substitute is because they want a gluten-free... 2. If you spoon the flour into the measuring cup you’ll be using less flour than the recipe specifies since I always use the dip and sweep. I use the scoop method. i think they did stick to the sheet pan! The hole should be 1 - 1.5" wide. Canât get my hands on any bread flour – seems everybodyâs cooped up inside and baking. Posted in Uncategorized malt syrup for bagels / Posted on January 16, 2021 / 0 Comments Posted on January 16, 2021 / 0 Comments I made these bagels a couple of times and found that 15 minutes gave the bagels a little head-start on rising. Many people have great success with this recipe, including me. 4 Replies The spreading dough would be more about the gluten development. They rose back a tiny bit in the oven, but overall very deflated after good success shaping them and rising overnight in the fridge ð. I agree Steve. I’m planning to make a batch from this recipe tomorrow, but I’m already stumped at the ingredient list! I made this recipe twice, both times using fresh ingredients, except for no access to the malt, so I did the honey/molasses combo. Rerigerator time was 18 hours. When would you suggest to add the blueberries and would you use fresh or frozen blueberries?? I try to handle gently but they are very fragile. Boiling the bagels in sugar/baking soda water is what gives them a super chewy yet crisp crust. YUM. How did the bagels look when you took them out of the fridge? But the baking time would probably be shorter. Does the dough have nice gluten development? I haven’t tried this recipe with malt powder, but according to the King Arthur flour website you should use about 1/2 tsp per 3 cups of flour. This time i took the sticky dough out of the mixer, moved on to next step for rising, however when i took it out of the bowl it could not be knead/shaped into balls. Make sure you well-flour the sheet pan so the dough doesn’t stick as you lift them. any ideas? Some bagel recipes call for the addition of barley malt syrup to the boiling water bath. An added benefit of overnight bagels – they are ready to finish first thing in the morning. I feel that the wrap is preventing them from rising even though they are loosely covered. Iâd definitely like to try again! But they do puff up in the oven. Leave the tray out until the bagels come to room temperature, about 1 - 1 1/2 hours. hide. Iâve made this recipe twice and both times the bagels went flat as soon as they hit the water. Nope, not for me. I agree with you, Iâve made these twice and although dough has been sticky and iâve added more flour each time (a lot more the 2nd try) they always come out tasting like proper bagels. tried lowering to 425 F and the same thing happened. Thank you! If you miss spots that’s where the dough can stick. It requires both malt syrup and diastatic malt powder. So 5 oz x 28 = 140g per cup. they did stick to the sheet pan! No, I use a tablespoon. Do you find the bagels are nice and springy when you’re shaping them? Hi Mark. Did you use unbleached bread flour? We also made “Everythings” with fresh pressed garlic and variety of herbs. If you are following my recipe I suggest you use my measurements since that is how the recipe was created. I’ve had the bagels in the fridge for more than 12 hours. The spooned flour is usually fluffier with more air in it. I reduced the hydration to 60%, and used the Malted Barley Syrup (iHerb). Hi, This is a great bagel recipe that Iâve made multiple times now. Bagel making is certainly time-intensive, but totally worth it.