Can you over knead bagel dough?
Given how difficult it is to mix bagels properly by hand, or even with a stand mixer, overworking the dough is a rare occurrence. But if you’re making a half batch or using a particularly high-powered food processor (or if fears of under-mixing have led to an overzealous approach), problems can occasionally crop up.
Can you over proof bagel dough?
Moreira: Yeah, it’s the same answer. Bagels deflate when they’re overproofed. If you’re making wood-fired bagels and leave them on the board too long before flipping, then they get flat too, but I don’t think that’s a problem many home cooks are having.
How do you shape smooth bagels?
Wet the ends of the rope slightly and overlap them, twisting them together. Put your hand through the hole in the center. Then use your palm to roll the dough back and forth where the ends overlap to seal them. Repeat with the remaining dough until you have a baking sheet full of beautifully shaped bagels.
How do I know if my bagel dough is proofed?
Divide dough into 10 pieces. Form into strips 8 to 10 inches long, and then form these into bagel rings and place on a prepared cookie sheet. Let rest 15 to 20 minutes. Bagels should have a half proof, meaning they should rise halfway or appear puffed.
How do you tell if bagel dough is kneaded enough?
The Poke Test – Give that ball of dough a firm poke with your finger. If the indentation fills back quickly, you’re good to go. If it stays looking like a deep dimple, continue kneading.
How long should bagel dough rise?
Bagel dough is very heavy and dense, which could rattle your mixer too much. You’ll only knead for a few minutes and you can watch me do it in the video above. After the dough is kneaded, let it rise for 60-90 minutes.
Can you make bagels without the hole?
So, is there such a thing as a bagel without a hole? Absolutely, and it’s called a bialy. The Atlantic called it the “bagel’s lesser-known cousin,” and that’s pretty accurate. The crust of a bialy is traditionally a little more crusty than shiny, but it does tend to have the same chewiness that a bagel does.
Why is my bagel dough not smooth?
Failure to knead the dough adequately, leading to inadequate gluten development. Overhandling of the dough while shaping the bagels. Inadequate proofing after shaping. Putting them into a roiling boil instead of simmering water.
Why did my bagels turn out flat?
Another potential downfall of that all-purpose flour: maybe there wasn’t enough gluten development to hold up to the boiling. But I did knead it extensively, got the dough texture Reinhart describes, and have seen other bagel recipes that use all purpose flour without such flat results.
Why does my dough spring back when I roll it?
When the dough springs back quickly, it’s an indication that the yeast is still producing gases and has not yet reached its limit—the air bubbles in the dough (which are trapped in the network of gluten) refill fast.
What is the difference between resting and proofing?
Bulk fermentation (aka first fermentation or first rise) is the dough’s first resting period after yeast has been added, and before shaping. Proofing (aka final fermentation, final rise, second rise, or blooming) is the dough’s final rise that happens after shaping and just before baking.
Why do you put baking soda in bagel water?
Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Adding just one teaspoon helps the bagels develop a shiny, dark-brown exterior while they bake.
What is a bagel without hole called?
Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression.
Why do bagels need to be boiled?
Presumably, bagels are boiled so that more of the starch will gelatinise, thus producing a thicker crust. The tiny amount of sugar or malt added to the water may aid formation of the crust, but it is not solely or even principally responsible for it.
How do you roll bagels into balls?
So: you cut the dough into portions, roll each one into a super tight little ball, push through the center of the bagel [with your thumb], and then you sort of rip through the bottom with your finger. Do you let the balls rest before you puncture them?
How do you seal bagel dough together?
Once the dough is twisted, wet the ends slightly. Use the palm of your hand to seal the bagel together by rolling it back and forth on the surface.
Can I make a bagel dough in a machine?
But, for example, our dough is not as dry as traditional bagel dough, so you could try to make it in a machine. It all depends on the dough: if you see the mixer is making a lot of effort, just take the dough out and knead it by hand.
Do you add extra yeast when making bagels?
I do find it’s better to add a little extra yeast when adding anything chunky to your bagels to give the dough more strength. Do you mix by hand? Are you a believer in the theory that home stand-mixers can’t handle bagel dough?