My desire to understand different foods and dishes by learning how to make them is an unquenchable thirst. Not a week goes by without the thought of, “Oh, I wonder how you make that?” In the back of my mind right now, I’m wondering how to make French fries, homemade corned beef (for Reuben sandwiches, of course) and fork-and-knife baby back ribs. Last week the question was about bagels, so I set off to try and make them.
I’ve been to New York countless times and eaten a good number of tasty bagels. Still, I wouldn’t claim to be an expert of what, exactly, makes for a good bagel. I started out Googling “what makes a good bagel” and found this interesting NY Times article that explores good bagels in each of the boroughs. I also searched a number of different “authentic” bagel recipes in order to see what the common ingredients and techniques are.
Once I felt like I had a good basic understanding of what a bagel should be and how to achieve that ideal, I promptly did exactly the wrong thing. I started to improvise. This is my failing both as a cook and as a good student. Instead of learning (and mastering) the fundamentals, I rush into the improvisation. The problem, of course, is that one cannot effectively improvise if you don’t know the fundamentals. But that has never stopped me!
“Ugh!” I thought, “I don’t want to spend a lot of time kneading the dough. Why don’t I just ditch the bagel recipe I have and use a basic white bread recipe from the “Kneadlessly Simple” book of kneadless breads?”
Anyone else would have recognized that as the recipe for disaster that it turned out to be. I, however, just had to try. As such, my first batch of bagels fell flat… literally.
Everything seemed to be okay at the start. The dough did a cold rise overnight, sitting in a bowl beneath my bedroom air conditioner. In the morning I measured out three-ounce balls (referencing the NY Times article that suggested that bagels were probably better back in the day that three ounces were the standard serving size instead of today’s four-ounce and larger sizes).
The dough shaped into nice, bagel-looking rounds and puffed up beautifully in the second rise. The problem is, the dough was too hydrated. In other words, too wet. So they stuck not only to each other but also to the oiled parchment paper.
By the time I pulled them off and put them in the pot of gently boiling water, they were mangled and deflated. Their surfaces, instead of forming a nice smooth skin, were cragly. Undaunted, I finished boiling them and then threw them on a tray and into the oven.
The end result was, as I mentioned before, sort of flat. They tasted great and had a nice chewy texture. More like a bialy, actually, but without the onion. But they were ugly and didn’t have the qualities that one expects in a bagel. Namely, looking like a bagel.
Never one to shy away from failure, I decided to try again the next day, this time – gasp! – following a recipe. It was titled “Authentic Jewish Bagels” so I felt like it could be trusted. Since I didn’t want to feed an army, I did cut the recipe in half.
This time, I did the kneading by hand instead of trying a kneadless method, although I think the kneadless method could still work. The dough came out with a much lower hydration, which was good.
In case you are curious how to make the holes, I use the “hole-centric” method. You flatten the center of the ball slightly and then work your finger through the dough to make a hole. You then spin the dough around your finger a few times and it forms a nice bagel shape.
Despite the drier dough, I took no chances. These babies were put on a well-floured board. They still didn’t have quite as smooth an exterior as I wanted but over the next thirty minutes, they rose nicely.
Back to the boiling pot. This time I didn’t have any troubles handling the bagels so when they went into the pot, they remained inflated and even puffed up some more. After about one minute on each side, I quickly drained them on a dish towel then put them into the oven.
The end results of attempt one (on the left) and attempt two (on the right). As you can see, the second attempt was much better. With the humid weather here in Thailand, they crispness of the crust quickly gave way to a softer texture, but they were still very nice.
The ultimate test was to toast them and use them in a curried chicken salad and spinach sandwich. There’s still some work to be done to get the bagels a little chewier, but I’m very happy with the way they turned out nonetheless.
Hey that’s awesome!!! 🙂
Very nicely done! The results for #2 came out well. What’s the inside texture like?Also, next time you make this, try increasing the pH of the water, it makes a difference. I know you can find food-grade lye there in Thailand, it’s one of the secrets to making these. If not, just something else akaline and flavor-neutral will do.There’s a few other things I can’t remember now though, I’ll get back to this later tonight.Also, what do you mean by “fork and knife” baby back ribs? I’m going to do that very soon, since I have an occasion coming up that warrants my making these; and I may do a batch of fresh cut french fries alongside, just for the hell of it.
What chow said. Water in Asia seems to be too acidic if you can make the water more nuetral or basic, you’ll have a better bagel.
The first batch was obviously made on a MONDAY!! haha! They look very yummy (the 2nd attempt) as does the sandwich.
Awesome. Sometimes I wonder if I can call myself a baker if I’m so impatient with yeast doughs…
Oh… well done! I love bagels. What are fork and knife ribs? and how the heck do you find time to do all this stuff?
Nice circular action shot I had no idea bagels are boiled first!
@LostSock21 – @chow@ireallylikefood – Thanks for the suggestion. I know that malt powder is a normal ingredient for the boiling water and honey and baking soda listed as alternatives. In this case I did about a tablespoon of both honey and soda. Maybe I need to up it a bit? As for the interior, it wasn’t quite as dense as most good bagels I’ve had but it wasn’t overly spongey, either. Maybe a little less yeast and a little longer rise would produce a denser texture?@Wangium – The pre-boiling is the defining characteristic of bagels. It gives them the “skin” on the outside. The criticism of many mass produced bagels (think Noah’s) is that they are cooked in steam ovens rather than boiled. That makes them bread, not bagels.@ElusiveWords – Where do I find the time? Whereas you are the insomniac who can’t get to sleep, I’m the one who gets to sleep and then wakes up very early. I also don’t have any parents to visit here in Thailand, so some of my weekend time is freed up.@chow@ireallylikefood – @ElusiveWords – By “fork and knife” I’m referring to ribs that are tender enough that I don’t have to pick them up and knaw on them. There’s a small chain in the US called Houston’s that makes the best fork and knife ribs. I’m going to use a recipe, though, from Emeril that has long interested me. You rub with Chinese 5-Spice and let sit for up to 24 hours, then wrap the ribs in plastic wrap and then foil and you bake them low and slow before even thinking about adding the sauce. They could be finished on the grill but I’m without a grill so we’ll just broil them.@minhaners – Which is precisely the reason I started playing around with breads about two years ago. Wanted to master something that I melt challenged by. Yeast!@murisopsis – Ha ha! Actually, the first batch was on a Sunday with the second batch the following day.@yang1815 – Fun and easy, Andy! Why don’t you try? =D
wow nice work!
Chris, I really thought that the first batch looked very yummy. Even though they didn’t look like the authentic bagels, the texture appeared very differernt and I think I would have really liked eating them. May be you should patent that variety and call them”Chagels”, the Ch from your name added to the bagels minus the b.Just saying.
@ZSA_MD – They were certainly tasty enough and didn’t go to waste. I was curious, however, about mastering the process of making a proper bagel.
Next time when I come to the Big Mango, I hope to get a chance of tasting your creations. Regarding the “fork and knife” ribs, I’ll convince W to use the ‘five spice’ Chinese powder, since he always use salt n’ pepper to prepare. My mom use the ‘five spice’ powder to cook up stewed meats, I remember. Gosh, just thinking about that makes me hungry!
@CurryPuffy – Five spice is such a wonderful flavor combination. I use it in apple pies, too.
@christao408 – I could! Maybe I will 😉
Ooo, the second batch looks beautiful and yummy 🙂
Hehe Chris! You are improvising with baking recipes!! Tsk tsk!! :PFirst thing I learned in pastry school, don’t mess with the recipe!But I do have to commend you on trying your hand at bagels! The second batch looks very delicious!
@onmovement – Thank you!@TheCheshireGrins – Yes, they were definitely an improvement over the first batch.@brooklyn2028 – I know, I know… (hides head in shame) Don’t deviate from the recipe when baking. One of these days I will follow that fundamental lesson.