Crossposted from https://slrpnk.net/post/36483936

Day 12 of being unemployed, i have made 3 batches of baguettes, 2 different tries at dutch oven loaves (neither came out well at all),a batch of sub rolls, a chocolate cake (was my son’s birthday last week), and today a batch of bagels.

I do not have malt powder, nor did the grocery store in town. But I will be ordering some. The crust (skin?) was a bit too crackly, and not soft like bakery bagels. But were still great.

  • FiniteBanjo@feddit.onlineEnglish
    41·
    2 months ago

    You can create smoother crust by boiling the bagel for 40 seconds and then egg wash. They will deflate and prune but after they rise and then bake they will return to fluffy.

    Sometimes a crust that isn’t soft or chewy can be made so by placing a wet cloth over after finished baking for about 15 minutes.

    • nocturne@slrpnk.netOPEnglish
      6·
      2 months ago

      These were boiled. But I did not use an egg wash. I will try the wet cloth on the next batch. Hopefully my malt powder will be here before these are gone.

      Next time i am going to use my wok to boil them. The pot i was using, which was my largest, was not big enough to do too many at a time.

      • FiniteBanjo@feddit.onlineEnglish
        2·
        2 months ago

        If eggs are an issue: it won’t be the same but you could try brushing with oil or the thickened juice from garbanzo beans or soaked chia seeds. The idea is that it holds in moisture but loses volume dramatically while cooking, leaving a thin crust behind.

        • nocturne@slrpnk.netOPEnglish
          2·
          2 months ago

          This is the first time I have made bagels in well over a decade, I followed the recipe in my bread baking book. It does not have an egg wash. I will give it a shot on the next batch.