Flour: Embrace the gluten. Is it really the time to start cutting back on gluten by using whole-wheat flour?
But seriously, your bagel dough is going to be pulled and stretched and rolled and boiled — it needs lots of gluten for elasticity. Side note: when it comes to bread, Chef Sim is a rye purest himself. This class made me reconsider my own proclivities towards the whole wheat. To achieve that smooth, stretchy texture necessary for your bagel shaping, mix your dough using an electric mixer with a hook attachment at low speed. Think: 3 and 3. Three minutes of mixing on the lowest speed then three minutes on the second-to-lowest speed.
The rise: Your kitchen climate is A-okay. Nor do you need a special, warmed proofing box to accelerate the rise of your dough. Flavor kick: After the proof. Shaping: Think empanadas. Measure 4 ounces of dough and form it into a flat rectangle here is where you would fold in your flavorings, if any.
Then, fold the dough into an empanada shape, pinching around the edges. Dab cold water on one end and connect to the other to make a circle. Then roll that part to create a sealed seam. Incidentally, this is why I prefer teaspoons to grams for measuring yeast and other ultra-powerful but lightweight ingredients. Experienced bakers can loop ropes of dough into rings without any trouble, but for beginners, this technique can make it a bit trickier to get the sort of skin that really highlights the air bubbles trapped just beneath the surface.
To that end, I've found it's easier to first shape the dough into a tight ball, then poke a hole in the middle and stretch it into a ring. With this method, you just need to make sure the dough is bouled up until the seam on the bottom all but disappears.
With a messy seam, as in the dough on the right, the bagel will split as it rises, relieving a bit of the pressure. That means that instead of pressing up against the tight skin, those air bubbles will seem to disappear. They're still there, of course—just not as prominent along the surface of the dough, which means you get fewer of those crispy, crackly micro-bubbles that give great bagels such a unique and delightful crust. The problem of a weak seam can also be compounded by mix-ins like raisins, leading to hideously massive blowouts, so if you want to get fancy with your bagels, properly shaping the dough is an important technique to master.
Poor gluten development is another reason bagels may not form the blisters that they should. While this can stem from using a flour that's too weak for the job i. If you've got a food processor, there's little chance of that—in just 90 seconds, its powerful motor and blade will whip the dough into shape. The problem is much more likely when you're kneading the dough by hand, or even with a stand mixer, as achieving proper gluten development will take much, much longer than you may think.
So long that I don't recommend either method: over 20 minutes on a stand mixer, or up to 30 minutes by hand if you're built like The Rock, and closer to 45 for those with more of a Steve Urkel physique.
An underdeveloped dough will produce bagels with a poor rise, fewer blisters, and a rougher sort of topography that may look like webbing, or like fingers stretching across the crust.
In extreme cases, the dough will have a cottage cheese—like texture, while the finished bagels will be lumpy and pale. Without proper gluten development, these bagels will be doughy rather than chewy. When boiling bagels, it's important that the water be bubbling-hot, which may require a bit of patience, as the water will cool in between batches. When that happens, you can actually get some pretty epic blisters along the surface as those air bubbles gently swell in the warm water, but, since the heat will fail to penetrate the dough, you're in for a poor rise overall, making the bagel small and dense.
Of course, eating a bagel from time to time probably won't cause these types of health issues, but consuming a lot of refined carbs could trigger inflammation, which could then lead to obesity, a study showed. A study also associated increased intake of refined carbs to the rise of coronary heart disease and diabetes. All in all, when it comes to eating bagels, they're safe to enjoy from time to time without much risk to your health.
The main thing you should do when eating a yummy bagel is watch the frequency of intake, portion size, and choice of toppings. If you happen to eat one daily, you might want to rethink that plan By Samantha Faragalli Younghans. Samantha Faragalli Younghans is a freelance food, health, and lifestyle writer. Read more. Read This Next. More in Healthy Eating.
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