Comments on: Sourdough Bagels 1 – Me 0

By: Laurie

Laurie — Wed, 08 Jul 2009 10:24:27 +0000

Yep, a combination of size and boiling time is quite likely. The bagels weren’t puffy, didn’t rise as much as I’d expected.

Improvising is key. How else do we learn?

By: Danielle/Bon Vivant

Danielle/Bon Vivant — Tue, 07 Jul 2009 17:08:55 +0000

Perhaps the chewiness was a combination both of the size of the bagels and the boiling time? My bagels were relatively large, boiled them a minute on each side and they came out ok, not excessively chewy. I like how you’re improvising as you go along to make do with the ingredients that you find, that’s part of the adventure of baking isn’t it?
.-= Danielle/Bon Vivant´s last blog ..BBA Challenge #3 – Bagels =-.

By: Laurie

Laurie — Wed, 24 Jun 2009 02:04:56 +0000

“Interesting”. What a great way of putting it.

Thing about boiling – the bagels aren’t boiled that long – a minute or two, which is not long enough for the inside of the bagels to get fully cooked or hot enough to kill the yeast. And that’s not the point of boiling the bagels anyway. Boiling is to change the structure of the crust, to make it chewy instead of crusty and dry. Sure, the yeasts in the outer layers of the bagel would be killed by the boiling, but not all the way through – I doubt it gets hot enough. Although, without proper equipment to test, this is only a theory…

I love the idea of putting fear into them.

Okay, off to check out your updated bagel story…

By: Barbara

Barbara — Tue, 23 Jun 2009 18:33:51 +0000

Laurie it sounds like your experience was “interesting.” I do admire your willingness to improvise. As you saw on my blog entry for bagels (http://strangerkiss.wordpress.com/2009/06/20/the-great-bagel-disaster-of-09/) things could have been far, far worse I’m guessing that one shouldn’t expect much in the way of oven spring since you’ve boiled the dough which would kill the yeast…right? I was thinking maybe they should be left out to rise a bit before the boiling. I may try that next time. If nothing else it’ll put some fear in them when I tell them what happens next…

By: Laurie

Laurie — Sat, 20 Jun 2009 01:51:40 +0000

Oh wow, I’m even further behind on responding to comments than I thought I was!

Susan, 20 seconds sounds like a plan. I’ve also sorted out my starter problem, so between the two of them, I think it might be worth trying again. Thanks!

elra – laugh away. I would. Thanks for your comment and for visiting my blog.

By: elra

elra — Fri, 19 Jun 2009 20:05:06 +0000

I know, I know, I should laugh at someone pain, but I couldn’t help myself (I am that bad, eh) Well, look at the bright side, JAW exercise can be a good thing, it’s like having a face lift, no? Well sort of …

You see, you can always go to Susan for some advice right, that’s what I do. Anyway, don’t be discourage, and good luck for your next trial.
Cheers,
elra

By: Susan/Wild Yeast

Susan/Wild Yeast — Sat, 13 Jun 2009 01:08:06 +0000

Sorry these didn’t work out for you! If you do decide to try again, try boiling for a total of 20 seconds only.

By: Laurie

Laurie — Tue, 09 Jun 2009 01:59:41 +0000

I figured boiling less would make them less chewy. If I were to make these again, I would probably do 15-30 seconds per side. But I don’t know if I’ll make these again. Maybe in a half year or so, but certainly not immediately.

Glad to hear I wasn’t the only one with really chewy, though.

By: Susie

Susie — Mon, 08 Jun 2009 19:08:02 +0000

Mine were VERY chewy too. I boiled them the one minute on each side. I was told to have them less chewy to boil less. I’m going to try them again sometime. I also would bake them more next time. Will you try them again?
Susie