Any Home Bakers Here?

[pennyJo1960]

I just read the recipe and it is the same as mine for instructions. There is sugar and salt added to the water.

The bagels have a first rise and are then shaped into bagel shape. They rest for 20 minutes before going into the boiling water. They then get an egg wash with egg whites. The recipe I posted has a whole egg(which is healthier since yolk is the perfect food). They are then baked.

Resting happens before boiling and then egg wash and baked. No resting after boiling

Both recipes should get similar bagels. The differences are:

sourdough with yeast vs yeast alone
sugar and salt added to water to boil
egg white vs whole egg for egg wash

Thanks for the yeast only recipe! I will add that one to my recipe file for those that do not have sourdough starter

did not even pick up on the egg wash ? guess was not on the ones off the recipe i found
cannot seem oh wait this is king arthur site
Dough

• 1 tablespoon active dry yeast or instant yeast
• 2 cups lukewarm water
• 1/4 cup instant malted milk powder or non-diastatic malt powder
• 2 tablespoons sugar
• 1 tablespoon salt
• 5 3/4 cups King Arthur Unbleached All-Purpose Flour

Water Bath

• 2 quarts water
• 2 tablespoons instant malted milk powder or non-diastatic malt powder
• 1 tablespoon sugar

Directions

1. To make the dough: In a large bowl, mix all of the ingredients, then knead until smooth, using your hands, an electric mixer, or a bread machine set on the dough cycle.
2. Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap, and allow it to rise until doubled in bulk, 1 to 1 1/2 hours.
3. Gently deflate the dough, and transfer it to a lightly greased work surface.
4. For the water bath: Put the water into a large, shallow pan; it should be about 3" deep. Add the malt and sugar. Bring the water to a boil while you're shaping the bagels.
5. Preheat the oven to 425°F.
6. Divide the dough into 16 pieces. Working with one piece of dough at a time, shape it into a ball. Poke a hole through the center with your index finger, and twirl; the dough will form a ring.
7. Place the bagels on a parchment-lined baking sheet as they're shaped.
8. Once all the bagels are shaped, reduce the boiling water bath to a very gentle simmer. Starting with the first bagels you shaped, gently transfer 3 or 4 at a time to the water bath; don't crowd them. Simmer them for about 30 seconds on each side, then return them to the baking sheet.
9. Bake the bagels for 20 minutes, or until they're a deep golden brown. Remove them from the oven, and cool them on a rack.
10. Serve bagels warm or at room temperature. Store at room temperature, well wrapped, for several days; freeze for longer storage.

tell me please their milk powder may I use powdered milk?

 

[chickmom3941]

alright did dip them said lukewarm did not seem to stop them rising as they baked James was really happy it is 4 fed the dogs now starting to contemplate food for us will wait to try after dinnerView attachment 1219059 View attachment 1219060

Even though I've eaten way too much over the last couple of days, those look really good. Love bagels!

 

[ronott1]

alright did dip them said lukewarm did not seem to stop them rising as they baked James was really happy it is 4 fed the dogs now starting to contemplate food for us will wait to try after dinnerView attachment 1219059 View attachment 1219060

Very Nice!

 

[ronott1]

did not even pick up on the egg wash ? guess was not on the ones off the recipe i found
cannot seem oh wait this is king arthur site
Dough

• 1 tablespoon active dry yeast or instant yeast
• 2 cups lukewarm water
• 1/4 cup instant malted milk powder or non-diastatic malt powder
• 2 tablespoons sugar
• 1 tablespoon salt
• 5 3/4 cups King Arthur Unbleached All-Purpose Flour

Water Bath

• 2 quarts water
• 2 tablespoons instant malted milk powder or non-diastatic malt powder
• 1 tablespoon sugar

Directions

1. To make the dough: In a large bowl, mix all of the ingredients, then knead until smooth, using your hands, an electric mixer, or a bread machine set on the dough cycle.
2. Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap, and allow it to rise until doubled in bulk, 1 to 1 1/2 hours.
3. Gently deflate the dough, and transfer it to a lightly greased work surface.
4. For the water bath: Put the water into a large, shallow pan; it should be about 3" deep. Add the malt and sugar. Bring the water to a boil while you're shaping the bagels.
5. Preheat the oven to 425°F.
6. Divide the dough into 16 pieces. Working with one piece of dough at a time, shape it into a ball. Poke a hole through the center with your index finger, and twirl; the dough will form a ring.
7. Place the bagels on a parchment-lined baking sheet as they're shaped.
8. Once all the bagels are shaped, reduce the boiling water bath to a very gentle simmer. Starting with the first bagels you shaped, gently transfer 3 or 4 at a time to the water bath; don't crowd them. Simmer them for about 30 seconds on each side, then return them to the baking sheet.
9. Bake the bagels for 20 minutes, or until they're a deep golden brown. Remove them from the oven, and cool them on a rack.
10. Serve bagels warm or at room temperature. Store at room temperature, well wrapped, for several days; freeze for longer storage.

tell me please their milk powder may I use powdered milk?

I would get non diastolic malt powder or leave it out. It is not necessary. plain milk powder will not work

 

[pennyJo1960]

I would get non diastolic malt powder or leave it out. It is not necessary. plain milk powder will not work

then think I will wait to try that recipe as we intend to buy a car in the next few days and would rather concentrate on that Thank you

 

[ronott1]

then think I will wait to try that recipe as we intend to buy a car in the next few days and would rather concentrate on that Thank you

The recipe is calling for the malt powder that goes into malted milk shakes. This one is in the stores around here:

 

[pennyJo1960]

Thank did the google on it decided to wait but wrote it on the wall I did half our living room and the pantry door in chalkboard paint from Disney we write on our walls for grocery items

 

[ronott1]

Thank did the google on it decided to wait but wrote it on the wall I did half our living room and the pantry door in chalkboard paint from Disney we write on our walls for grocery items

Nice!

 

[DigMyChicks]

No, we used the recipe on the back of the KA package of non-diastatic malt powder. It was a lot easier than we expected it to be. We've tried a couple other bagel recipes in the past that were a royal pain. These went pretty well and with a bit more practice, they'll be even better/prettier.

Someday I’m going to learn to make all that stuff. I love bagels and English muffins.

 

[DigMyChicks]

This is what they look like when I make the sourdough recipe:
Resting
View attachment 1218838

Boiling

View attachment 1218840

Baked

View attachment 1218837

I want one... Yum!