Bagels - sooooo easy & delicious!

[JulieO]

Woo, I had to have another go at making these today and played around with hole size.    I think I've got it sussed now.  Forgot to mention yesterday that I only used 10g sugar and found it to be plenty. 

[CreamPuff63]

voila! perfect JO  i'm liking them more than ordinary rolls too

[judydawn]

2 lots of bagels in 2 days - just shows how much you liked them Julie.  Perfect weather here now for a light lunch with a filled bagel.

[JulieO]

Thankyou CP, Maddy, Cornish and BB    I've put some in the freezer so I'm set now. 

[Thermomixer]

WOW JulieO - the grandchildren are going to LOVE you.  They look fantastic.  I remember having a great bagel near the Hilton in Adelaide many years ago.  You could compete.

[CreamPuff63]

I make these bagels ALL the time, and the one thing that had me stumped was Gretch's earlier comment & photo that hers turn out shiny. Because I usually grab a lump of dough and poke a hole in it and twist a bit, they come out a bit lumpy. So what I did today was divide up into 7 portions, and then roll out to a nice sized "snake" (childhood term with playdoh), and then join up at the ends and press the dough together nicely. Cook as per usual. I am much happier with the result as they are a lot smoother. Next time I cook, I may add abit of sugar also to the boiling water as I saw that in one recipe and see if that could also make any difference.

[cookie1]

Photo please CP.

[CreamPuff63]

I will take a pic next time cookie. I had to put these into the freezer (as in hiding) asap because my mob just hoe into them and they are a little more time consuming than a normal roll (not to mention sweaty work on a hot day) that time is of the essence.

[AmandaN]

I made my first batch of bagels today.  was intending them to be plain, however I got distracted by a passing child and added 50g of sugar.  So changed them to cinnamon instead.  sprinkled some cinnamon in the dough and then put cinnamon sugar on the top before baking.  Turned out very nice!

[debetha]

Has anyone tried making these and leaving overnight? Could you/ would you leave the dough to prove overnight, or boil them and leave them before baking?
Cheers
Deb

[judydawn]

Deb, have a look at this site where they prove them and refrigerate overnight before the boiling process.

[debetha]

JD to the rescue again - thank you! Will shape them up now and hit the sack.

Brunch guests in the morning, and have to make a couple of things already - let's hope my 3 daughters need minimum intervention. dh and ds will be at soccer.

[Cuilidh]

I made these a couple of weeks ago - I'm afraid the end product was not one to be boasted over - they looked rather like blobs of a partially thawed snowman with a wee hole in the centre!!!  Will maybe try again one day when I recover from the humiliation.

[CreamPuff63]

thats no good Cuilidh. did the dough rise in the first hour? if so, after you shaped them did the uncooked ones rise abit as you were cooking the bagels, and then puff out a bit during the boiling, and then there should be a little expansion in the oven? (we're not talking about heaps and heaps each time, but it will be noticeable). I usually make 7 bagels out of the dough.

[debetha]

well came back to them this am, having shaped them, put them on the silpat covered in a damp tea towel and a couple of plastic bags. but they had stck to the silicon mat and a bit to each other. so reformed them, left for 15 mins, then boiled and baked. think it would be better to leave unformed dough balls overnight, or possibly boiled, part baked (like the glicks bake at home ones you can get)
the end result was pretty good, and we get glicks bagels a couple oftimes a week.
culidh, think they have to be made with a v big hole, my firt couple did look a bit bloated. made about15-18 mini sized, and baked for 11-12 mins
cheers
deb