Frequently Asked Questions - Bagels

Lately I have experimented with making bagels in my shop. I have a small bagel machine and boil the bagels in the old-fashioned way. Since I like to make a good product, I have read a lot about bagels and talked to several "experts." But there seems to be no agreement about what to do with the bagels between their make-up and the boiling. What is the difference in the quality of bagels prepared with and without retarding between these two steps?

Bagels retarded overnight generally have a much better flavor than bagels prepared from the same formula, but proofed and boiled immediately after forming.

Although there is little or no yeast fermentation going on in the bagels retarded immediately after their forming, there is still considerable microbia1 activity in the dough even at temperatures as low as 45°F. Lactic acid bacteria are responsible for improving the flavor of the bagels retarded overnight. These microorganisms are introduced with the yeast and are favored by the inhibited yeast activity. Telltale signs of lactic acid bacteria fermentation are tiny blisters on the surface of baked foods. Bagels kept in a retarder overnight will show these blisters, which are also known in the industry as "fish eyes." The longer the bagels are retarded, the more blisters are in their crust after baking. Bagels kept over the weekend may be totally covered with these blisters which, after this time, adversely affect the product's appearance.

One of my good customers complains that my water bagels are denser and heavier than those from my competitor. I use a formula given to me by an old baker friend.

The old traditional bagels were generally made from very lean formulas containing very little yeast. This tended to produce very dense and chewy bagels.

Increase your sugar to 4% of the flour weight and increase your compressed yeast to 1.5% to 2%. This will help to proof the bagels faster and to expand them slightly during the boiling process and while the bagels are baking. Make sure that you boil the bagels for about 30 seconds on each side.

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