We’ve learned from our chefs that there is the right amount of oil, the right amount of yeast, and some basic techniques to get the job done. It’s what we call ‘the perfect bagel’. So, how to make the perfect bagel:
The right amount of oil
The first rule of the Perfect Bagel is the amount of oil. If you’ve never tried a bagel before, let me first warn you – it’s a huge leap in taste. Your mouth starts to water at first, but what you need to know is it’s not the amount of the oil you choose that matters. It’s the quality of the oil. The right recipe will mean you can use just half the amount of oil in the bagel recipes (a bagel that’s 90 per cent oil and starch will have a less pronounced flavor and texture). But for a lighter bagel, the oil you add won’t have to be exactly half. So start with roughly that amount and let us know if you find a perfect amount. Also, the smaller the size of the bagel, the less oil you need!
The right amount of yeast
The second rule is the right amount of yeast. This is important for getting a light and fluffy dough. To know exactly which amount you need, it’s best to check the bagels weight: usually, two bagels weigh roughly the same. The right amount of yeast in bagel flour mixture). For a 1:4 ratio, approximately 1 ½ cups of yeast (8 tbsp.) and 4 cups of water into the 8 tbsp, Mixture of flour and water. Put your lid on the fermentor and put your timer for a certain time. Let it ferment in a warm place, at 75 to 80 F or 30 to 32 Degrees C.
The perfect bagel can be made in just three easy steps. First, boil the water and then pour it over a cup of dry yeast. Next, mix in about half a tsp of salt and stir until dissolved before adding two cups of flour. Finally, knead the dough for five minutes before putting it into one large round shape to rest for an hour or so. The secret to bagel perfection is in your hands.
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Don’t slice the bagel in half
You’ve heard the horror stories about bagels that are not properly cut. Don’t cut your bagel into half because then your crust won’t be on top. Instead, cut a perfectly round side of the bagel out of the top. The rounded bottom, when cut open, exposes the center and makes the perfect, round bagel.
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Don’t make them too thin!
When it comes time to put your bread in, the bagel should be thick – like a thick slice with a thin crust on the bottom. Bakers always want to make bagels look pretty, but it has to work with your taste, and it shouldn’t be a pain in the ***. If it takes two people to cut a bagel, then you need to make it thinner. But no one wants to, and you’ll have to bite off your own bottom.
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Don’t use store-bought bagels
These days, store-bought bagels are so chewy that any kind of bagel would work. We want the perfect fluffy, chewy bagel. No one needs their bagel soaked in cream cheese.
