|It's The Little Things-Bagels and the Holes
||[Feb. 26th, 2008|11:06 pm]
Someone once asked where I got all the holes for my bagels. Now I have a real answer. |
One problem I had shaping the bagels were what I thought of as "flat tires", meaning that they were somehow lacking in shape. Usually it was due to the hole being off-center, or where the dough was pinched together on the bottom splitting and ruining the look where it showed on the side.
On a whim I used a big wooden (actually plastic) spoon handle to punch the hole so it was more likely to be on center, and from there stretched it out before boiling. This simple change lead to an entire batch of bagels with no flats, and I suspect that the skin of the dough remains more intact than when I punch the center hole with my fingers, so it makes a better looking bagel overall. Success, with a spoon handle.
I also weighed all the dough so I'd get bagels of a more uniform size. I think 4 oz is going to be standard for all the bagels, which is a good size. Tonight I tested Sister's oven with my oven thermometers, it's off but when I set it to 350 I get the 425 temp that I need. I still need to work out timing for when I make and bake many dozens of bagels back to back, but that's what we call a learning process.
I'm still pondering just how many bagels to make for the market. I have no clue what market saturation is for bagels, so I'll just have to make a bunch and see what kind and how many sell. I figure at least three flavors, including sesame seed, garlic and onion, and cinnamon raisin. Maybe in a day or so I'll try the asiago cheese topping, see if it passes muster. I also want to work on my egg wash, a little water to thin it out and a pinch of salt to break down the egg white would probably be helpful.
Thus ends my discussion on how to make a good hole in a bagel. The smell is just too good, time for one with some jelly.