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Bagel Techniques
Appears in
Published 2018
As with most yeast breads, bagel dough can be made almost any way you require, depending on your preference of kneading procedures or equipment on hand. But since bagels are made from a dense, slick dough, it’s best to knead with a dough hook or bread machine. By hand, kneading bagel dough is a rigorous task because it takes more kneading muscle to activate the gluten in bread flour (which is in most bagel recipes).
Bread machines are one of your best bets, churning out superb bagel dough and as trouble-free as you would want. The non-stick baking pan in bread machines enables bagel dough to absorb more flour more readily. This yields optimally stiff bagel dough. When using a bread machine, just dump ingredients in same order as given (avoid having salt touch yeast, however) and put machine on Dough mode or program. As soon as the dough is mixed and had its final knead remove it from the machine and continue on with the recipe. Don’t allow the dough to sit and rise in the machine, awaiting the cycle’s customary completion.