fluketamer
Well-Known Member
- Joined
- Dec 1, 2008
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i am very particular with my bagels. bagels must be soft and airy on the inside with the right amount of crisp on the shell.
IF a bagel place knows how to make good bagels, then they will come out of the oven steaming hot with a hard crisp shell no doughiness AT ALL. crisp to the point of even being burned a little thats ok. and the right amount of airy dough in the middle. usually without a full whole cause the ratio of dough to surface area has to be such that the hole gets filled in when the dough expands. a bagel with a big hole in the center wont be a real brooklyn bagel ( where all real bagels come from) . because it will not have enough dough and look like a thomas's frozen bagel.
most bagel shops dont know how to make a good bagel correcetly its a dying art. they usually come out under cooked with the sides where they connected to the other bagels containing raw ( oh the horror) dough.
and NO cornmeal - thats BS if you have to use corn meal on the bottom of your bagels to crisp them up then your not making them right. just like pizza with cornmeal something about that is also wrong.
so ----- i think i read on this forum or another the best bagel hack out there.
take any bagel and spray or dunk it quickly in water and shake it off. then either air fry or toast in the oven or toaster oven for 5 mins to crisp it back up.
it will restore a day or 3 old bagel to oven freshness and even fix those poorly undercooked ones. unless i get them hot out of the oven, i always rinse and toast my bagels. - try it if you havent .
sorry boring day at work.
IF a bagel place knows how to make good bagels, then they will come out of the oven steaming hot with a hard crisp shell no doughiness AT ALL. crisp to the point of even being burned a little thats ok. and the right amount of airy dough in the middle. usually without a full whole cause the ratio of dough to surface area has to be such that the hole gets filled in when the dough expands. a bagel with a big hole in the center wont be a real brooklyn bagel ( where all real bagels come from) . because it will not have enough dough and look like a thomas's frozen bagel.
most bagel shops dont know how to make a good bagel correcetly its a dying art. they usually come out under cooked with the sides where they connected to the other bagels containing raw ( oh the horror) dough.
and NO cornmeal - thats BS if you have to use corn meal on the bottom of your bagels to crisp them up then your not making them right. just like pizza with cornmeal something about that is also wrong.
so ----- i think i read on this forum or another the best bagel hack out there.
take any bagel and spray or dunk it quickly in water and shake it off. then either air fry or toast in the oven or toaster oven for 5 mins to crisp it back up.
it will restore a day or 3 old bagel to oven freshness and even fix those poorly undercooked ones. unless i get them hot out of the oven, i always rinse and toast my bagels. - try it if you havent .
sorry boring day at work.