What is a good ratio for bagels?

by Roy
(Colorado Springs, CO)

I have tried about 10 different recipes for bagels (yes, I used a recipe) and each gave me a wide variation on texture. It seems they should be more dense than plain bread but I can't seem to get it right. Any suggestions?

Chef Todd Says:
I believe in artistic interpretation when cooking, but baking recipes are actually formulas, and the slightest variations can change the outcome. While ratios of ingredients are important in baking, the process you employ can also change the outcome, given the exact same ingredients.

With bagel baking, mixing and proofing are the most critical steps. My household bagel formula is:
1 package (2 1/2tsp) active dry yeast
3 tsp brown sugar
1 1/2 cups warm water
1 Tbsp salt
4 cups bread flour

Follow my video on yeast breads (http://www.i-hate-cooking-recipes.com/baking-bread.html)and let the dough rise to twice its size.

Portion and form the bagels, let them double in size.

MOST IMPORTANT PART OF BAGEL MAKING: The bagels are now "poached" in a base liquid. In the commercial kitchen, lye is used. At home, baking soda should be added to boiling water and the bagels poached for 1 minute on both sides to promote crust formation and kill most of the yeast, giving a more dense structure.

The poached bagels are cooled, egg washed, topped with garnish, and baked in a very hot oven. Where yeast breads rise considerably in the oven, bagels change shape much less.

So, I'm unsure if the formula is the issue. It sounds like you are baking French Bread Donuts if you're not giving your bagels a hot water bath before baking.

Chef Todd.