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/ck/ - Food & Cooking

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19322106 No.19322106 [Reply] [Original]

I made bagels al rustico
No recipe used, this was a 60% hydration dough with a two day old pate fermente. I used about 2tsp of malt powder to 1kg of flour. Unfortunately, today I smoked a half gram doob after a two week t break and got blasted after the bulk ferment but prior to shaping the bagels and fucked the whole thing up. Is 60% correct? They were sticky and didn't really rise but blew up in the water.
I know they look pale, I didn't egg wash them. That's a whoops. They are done and feel like they may have a good texture, will update when cooled. I do have a pretty great breakfast sandwich filling to share.

>> No.19322256
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19322256

Came out bretty gud!

>> No.19322263

>>19322106
I made soft pretzels and bagels
The pretzels were great, I figured I could use the same Baking soda for the bagels if I boiled them back to back
The bagels were so disgusting I almost vomited when I tried one
Soapy and salty like a spoon of Baki soda

>> No.19322583

>>19322263
Your problem was you don't use any base for bagels, you boil them in water with some sort of sugar. I used honey, but I've also used malt powder and I bet just white sugar works fine or plain water.
I also did this the first.time because I thought pretzels and bagels were the same since they're the only baked goods I know of that get boiled.

>> No.19322608

you pretzels had bubonic plague