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    You are in: Home / Community Forums / Breads & Baking / Letting Bagel Dough Rise before Cooking
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    Letting Bagel Dough Rise before Cooking

    imarunnergirl
    Wed Sep 18, 2013 9:40 am
    Regular "Line Cook" Poster
    Hi everybody, I believe I need clarification reguarding the homemade bagel making process.
    Here goes:::
    I've been working with a recipe from this site -#181505- calling for rapid rise yeast. It calls for only 1 rise of the bagel dough for about 15 minutes before the cooking process begins. While it does seem to work, somewhat, the end result isn't as big or 'fluffy' as I would like.
    First time I used all wheat flour and thought that was the reason why, next time I use only a quarter cup wheat and the rest bread flour, even adding in some vital gluten hoping that would help.
    Any suggestions how I can improve my results? Maybe letting them rise longer or perhaps 2 times -before and after shaping?- or kneading a bit longer. Sadly, I don't have a mixer yet so its all done by hand. icon_sad.gif .
    I don't always have the several hours needed to use regular active yeast and would prefer to stay with the rapid rise.
    I'm more of a cook than a baker so i'm just getting into the dough making scene.
    Any advice is greatly appreciated.
    Thanks
    duonyte
    Wed Sep 18, 2013 12:17 pm
    Forum Host
    Bagels are not supposed to be fluffy - they should be dense and chewy. Fluffy bagels are rolls, not bagels. The problem with letting them rise longer is that if thev overrise, they will deflate as they hit the water, and you will end up with something very difficult to chew. But certainly you can try letting the dough rise a little longer.
    imarunnergirl
    Wed Sep 18, 2013 6:55 pm
    Regular "Line Cook" Poster
    Hmm, thanks for the info. They are coming out dense for sure, guess I was just expecting them to be just like the ones at my bagel shop...I'll try letting them rise a little bit longer and see if it makes a difference.
    duonyte
    Wed Sep 18, 2013 9:07 pm
    Forum Host
    Bagel shops started making bigger and fluffier and flavored bagels to meet consumer demand. Traditional bagels were plain or egg, with sesame or poppy seeds or without. I remember going to the bakery with my mother to buy them.

    It's been ages since I've made them, but i went for the traditional type. I don't know if we have a recipe for the fluffier type of bagel or not, but will check around.
    Red Apple Guy
    Thu Sep 19, 2013 5:38 am
    Forum Host
    Here's an article with recipes for traditional bagels and lighter bagels. The author threw in some Southern snow and a little orange juice in the article for atmosphere.

    http://www.helium.com/items/800974-tips-for-making-the-perfect-bagels

    Red
    Bonnie G #2
    Thu Sep 19, 2013 9:45 am
    Food.com Groupie
    Great info Red, my bagels (the few I've tried) have come out tasting great but not so pretty, as a matter of fact I wouldn't even take a photo - but I keep working at it.
    imarunnergirl
    Thu Sep 19, 2013 12:31 pm
    Regular "Line Cook" Poster
    Great info Red.. thanks.. I must admit I was dropping them into boiling water as apposed to a simmering pot. I'll try that and see if it makes any difference.
    imarunnergirl
    Thu Sep 19, 2013 12:34 pm
    Regular "Line Cook" Poster
    Thanks Duonyte. From my post above you'll see I was dropping them into boiling water instead of simmering. I'll let the dough just a few minutes more and turn down the water bath. Hopefully that makes a difference icon_wink.gif
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