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Anyone have a bagel recipe? - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Anyone have a bagel recipe?

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  • Anyone have a bagel recipe?

    I am close to the final curing fire and wanted to prepare a batch of bagels. Does anyone have a good bagel recipe to try? Any help would be greatly appreciated, thanks.

    Rob

  • #2
    Re: Anyone have a bagel recipe?

    Rob,

    I've tried several formulas from several sources before settling forever on the one given in Jeffrey Hamelman's book, Bread, for my microbakery. This and Peter Reinhart's The Bread Baker's Apprentice should be standard in your kitchen. It's likely you could find both at your local library. The tricks to consistently good bagels are: the dough must be very, very stiff, so careful with the hydration, the formed bagels must be refrigerated overnight in a controlled 40 F unit, they must be boiled for about a minute just after they come from the fridge and baked immediately.

    The only change I've made to the Hamelman method is that I form the divided dough into balls, then poke a hole in each with my finger and stretch the hole out to about two inches. Hamelman uses a more traditional forming method that just doesn't work very well for me.

    If you have a problem getting the Hamelman formula, send me an email and I'll send you a file.

    Jim
    Last edited by CanuckJim; 07-01-2007, 09:00 AM. Reason: incomplete
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Re: Anyone have a bagel recipe?

      Jim,

      Thanks, I found both of the books for sale online. I just ordered the pair and can't wait to get started.

      Thanks again,
      Rob

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