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How to make Bagels!

post #1 of 7
Thread Starter 

I have just started doing bagels, and am looking for a really good New York style bagel receipe.

 

My current receipe requires boiling 3,3 &1 baking for 7 minutes and they should be ready.  However, sometime after boiling, the bagel falls, and don't finish well in the oven.  I scale them at 5.5 oz.  Can you help me out with this?

post #2 of 7

Kinda sounds like overproofing. IIRC bagels need to be underproofed anyway.


 

post #3 of 7

CSD,

Not quite sure what 3,3,1 means?

If they are colapsing it can be,

1 undermixed

2. the dough is too cold

3. They are over proofed

 

If you're boiling for 3 min. per side. This is a very long time to boil.

What are you putting in the water? soda,

When you drop them they should go to the bottom. Count the amount of time it takes for them to come up. If it takes a minute or so, then flip them for the same amount of time and Bake.

If the 7 is the time of baking, that sound very short. 15-20 min.

HTH

panini


Edited by panini - 5/1/11 at 11:55am
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #4 of 7
Quote:
Originally Posted by panini View Post

CSD,

Not quite sure what 3,3,1 means?

If they are colapsing it can be,

1 undermixed

2. the dough is too cold

3. They are over proffed

 

If you're boiling for 3 min. per side. This is a very long time to boil.

What are you putting in the water? soda,

When you drop them they should go to the bottom. Count the amount of time it takes for them to come up. If it takes a minute or so, then flip them for the same amount of time and Bake.

If the 7 is the time of baking, that sound very short. 15-20 min.

HTH

panini



Panini . In Brooklyn we used to put slight amount of lye in water as the hotter the better

.Also I have made them here in Florida and they are not as good as ones I made up North using same formulas . I attribute this to the water in Florida. It's the worst.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 7
Quote:
Originally Posted by panini View Post

CSD,

Not quite sure what 3,3,1 means?

If they are colapsing it can be,

1 undermixed

2. the dough is too cold

3. They are over proofed

 

If you're boiling for 3 min. per side. This is a very long time to boil.

What are you putting in the water? soda,

When you drop them they should go to the bottom. Count the amount of time it takes for them to come up. If it takes a minute or so, then flip them for the same amount of time and Bake.

If the 7 is the time of baking, that sound very short. 15-20 min.

HTH

panini



3,3,1 is boil 3 minutes, flip boil 3 minutes, flip boil one more and drain than place on greased baking sheet, top with egg whites & toppings, bake 7 minutes and they should be done.

post #6 of 7

Chef edb,

Lye was popular, as was malt,soda,sugar,honey,brown sugar,coloring.

I did some time in Brighton Beach area. I used to hit one place for breakfast.

I wanna say in the neptune an ocean pkwy area? Boy, what I would'nt give for

a couple of Bialys an a Reg. coffee.licklips.gif

 

Chef Jill,

Are you ok with the OP recipe?

 

I don't know if we helped.

 

pan

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #7 of 7

Brighton Beach now is the new Russia, complete with Russian Mafia. You would not recognize it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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