I never did find my bagel boards. They’re here somewhere and some day, maybe, I’ll find them. In the meantime, I remembered that Vince has a huge roll of burlap in the shop so he cut off a piece of burlap, I serged the cut edges and washed it. Vince had a piece of red oak and he cut it to lengths the same as y pizza stone and stapled the burlap to the boards.
Vince was 100% sure I was going to catch the house on fire, even though I’ve used my purchased bagel boards before and didn’t burn the house down. I keep a fire extinguisher in the kitchen so I got it out and proved to him that I knew where it was, and promised I wouldn’t leave the kitchen while the burlap covered boards were in the oven, even though I had soaked them and everything was wet. Why doesn’t he trust me? 🙂
Bagels need a high gluten flour and recipes recommend bread flour but I don’t keep bread flour on hand. I do keep gluten to add to all purpose flour.
I’ve always made bagels by making a flat disk and poking a hole in the middle but many of the “professional” bagel makers use the snake method where you make like a rope, then roll the ends together. I wanted to see whether the texture came out different so I tried this method but I need to do better of connecting my ends. They tended to want to separate. I’m not sure the texture was different from making the disk and poking a hole but the bottoms do look better because when making the disk, I keep pulling the dough from the top to the bottom which makes the bottom kinda messy looking. I’ll try the snake method again and try to do a better job of sealing the ends together.
Six bagels were baked yesterday and I saved six to bake tomorrow. I do like the texture better if they spend a day or two in the fridge before baking.
They aren’t beautiful with their bad joins but they were quite tasty. We don’t have a Panera Bread or place around here to get really good bagels so making them is the best way to get the best ones.
In my opinion, the inside, or crumb, of a bagel matters as much as the outside. I like for the outside to be crunchy with a little blistering and I like for the inside to be a bit chew and have a few holes.
These were good inside and outside . . but I should have let them cool a bit before slicing them. Just could not wait! 🙂