Next bread on the BBA challenge lineup – bagels. I was really looking forward to making these because I LOVE bagels. There are places in Germany where you can buy bagels (even good ones), but I hardly ever get to go there. So I have to live without them or make my own. I’ve never made bagels before, so I decided that they were the perfect challenge for this month’s Bread Baking Day hosted by imafoodblog who chose the topic “Something you’ve never made before”.
I was kind of surprised when I read the recipe. Bagels are boiled and then baked? I had actually never thought about how bagels are made. Anyway, I made the sponge (only 1/2 recipe), went thru all the dough making procedure, divided the dough into 12 pieces (I wanted to make mini bagels – with little kids in the house, I prefer smaller portions) and formed them into 12 rolls. I again was soooo impressed by the instructions in the book – the rolls looked perfect (as you can see in the picture).
I covered the rolls with a damp towel and let them rest for about 25 minutes. Then I shaped the bagels – I used the rope-around-your-hand method – and put them on a lined sheet pan where they sat for about 20 more minutes. The float test went just fine, so I put the covered pan in the fridge for the bagels to be retarded overnight.
The next day I took the bagels out of the fridge and was disappointed. I couldn’t get them off the baking paper. I totally deformed them while peeling them off the paper. Also, they were really flat and I didn’t have any idea why. It later dawned on me that I better should have used the poke-a-hole shaping method because I wanted small bagels – but half the dough with the shaping method for big bagels obviously results in half as high bagels – duh!!!!
Anyway, I brought a wide pan of water to a boil, added baking soda, dropped the bagels into the water and flipped them over after 1 minute. Then I placed them on the sheet pan again and topped them with sesame seeds, sunflower seeds and flax seed. I wanted to use poppy seed, too, but couldn’t find it in my jam-packed pull-out unit. I baked the bagels for 5 minutes, rotated the pan and continued baking for another 5 minutes.
As I said, the bagels were deformed and flat, but they tasted really well!!!! I’ll definitely make them again soon, but will use the poke-a-hole shaping method. Furthermore, I’ll have to grease the baking paper a little more so the bagels won’t stick to it.