Comments
DudeShift OP t1_irytzve wrote
I think your right that I over proofed them. Since the two recipes have different proof times, waiting for water take for ever to boil, etc, led to longer proof. Next time I would probably just stick to trying one recipe at once not two different at a time.
I have tried overnight pizza and that worked well. For bagels do you recommend proofing the whole dough in the fridge or when they are in their "bagel shaped" dough?
TheLadyEve t1_iryx7rd wrote
No, I form them and then do an overnight proof.
I'm not trying to tell you how to do your stuff, I know a lot of people online are way critical about food, but if you want to know, here's an example of one time I made both the bagels and my own cream cheese. I wouldn't recommend making your own cream cheese, it's not worth it, but the bagel recipe hasn't failed me.
DudeShift OP t1_iryytw0 wrote
I just like learning different ways and seeing what works! Thanks for the advice. I will have to try out that recipe next time I made bagels.
DudeShift OP t1_irytyx5 wrote
I think your right that I over proofed them. Since the two recipes have different proof times, waiting for water take for ever to boil, etc, led to longer proof. Next time I would probably just stick to trying one recipe at once not two different at a time.
I have tried overnight pizza and that worked well. For bagels do you recommend proofing the whole dough in the fridge or when they are in their "bagel shaped" dough?
DudeShift OP t1_iryalac wrote
Left: Adam Ragusea recipe. Right: Ethan Chlebowski recipeFirst time making bagels so decided to try out two different recipes. For the left ones, I mistakenly read 470ml of water for 470 *grams* of water, so had to add more flour but kept the dough somewhat sticky since Adam recommended a stickier dough for a flatter bagel for egg bagel sandwiches. Right ones also came out somewhat flat but that was probably due it being somewhat tricky to get the pre-boiled bagel-shaped dough into the water without being misshapen and turning into a oval!Also found that using another baking tray instead of plastic wrap to cover during proofs was less messy due to sticky dough.I would definitely try this again with a less sticky dough like I am used to. But all-in-all it was all pretty straight forward.
TheLadyEve t1_iryoprn wrote
Looks like you overproofed them, but I bet they were still tasty! I make a lot of bagels, and this shrunken look is what happens when you overproof prior to boiling. It's happened to me a couple of times. I finally found the exact right balance with an overnight proof in the fridge but even then they can be a little finicky.