Lorraine Pascale’s bagels | Easy bread recipes (2024)

FAQs

Lorraine Pascale’s bagels | Easy bread recipes? ›

The main difference between typical bread loaves and bagels is the baking method. Most bread types are baked in an oven after the dough has risen, whereas bagels are boiled before being baked in an oven. Compared to other bread types, bagels typically have a chewier inner texture with a crunchy outer layer.

The main difference between typical bread loaves and bagels is the baking method. Most bread types are baked in an oven after the dough has risen, whereas bagels are boiled before being baked in an oven. Compared to other bread types, bagels typically have a chewier inner texture with a crunchy outer layer.

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake. One thing to keep in mind: Keep the water bath at a constant simmer.

Bread Flour: Bagels require a high protein flour. Bread flour is a must. Here are all my recipes using bread flour if you want more recipes to use it up. All-purpose flour can be used in a pinch, but the bagels will taste flimsy and won't be nearly as chewy.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour.

Most bagels are made from refined flour, which has reduced fiber and vitamins. Flour is often enriched with additional vitamins, but not fiber.

Unlike the traditional boiling method, Janelle says Einstein has steam injection ovens that simulate the boiling process. “They're steamed for, I'd say, about 30 seconds,” Janelle said.

Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded. They should float immediately when added to the water.

The longer the boiling time, the harder the crust and the denser the bagels become. However, Panera went a different route with its bagels, opting to steam them with a steam-injection oven rather than boil them. Steaming is an easier option in Panera's kitchen.

Why do you put eggs in bagels? ›

The standard recipe remains pretty much the same, except egg yolks are added into the mix, which changes the bagel's texture. Typical bagels have a crispy outside and a chewy interior. But the addition of the yolks makes for an all-around softer bagel.

Boiling bagels gives the finished bagel their signature shine. By adding sugar and baking soda into the water it helps develop more flavour and deeper colour. The boiling cooks the outer layer of the bagel and helps it maintain its shape during the baking process.

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.

Moreira: Cook your bagels for 15 minutes at 450 to 500°F. As long as your oven temperature is correct, they should be ready. If you're looking for signs: they should have a golden-brown crust, feel light and not heavy or dense, and the bottom should be crispy and golden-brown, as well.

Challah is almost always pareve (containing neither dairy nor meat—important in the laws of Kashrut), unlike brioche and other enriched European breads, which contain butter or milk as it is typically eaten with a meat meal.

Bagels traditionally use a dough made with high gluten flour and a slightly lower hydration (ie less water) than most bread, especially for that kind of flour. Here's the baker's % for bagels from Hamelman's Bread: High Gluten flour 100% Water 55%

Boiling gelatinises the starch on the surface of the dough giving a glossy exterior with distinguishes them from regular bread rolls. The boiling process also sets the outside structure of the roll so the bagel retains its shape during the baking process. Bagels have a close, tight, chewy interior.

Bagels are beyond chewy; think tough, instead. Bagels are not sweet. Bagels are comparatively small. If you have had large, sweet, fluffy, tender bagels, you were eating toroidal buns instead of bagels.