Here’s the math: Rose’s bagel recipe calls for a yeast : water : flour ratio of .47% : 39% : 61%; that’s a little more yeast, but the same liquid : soild ratio as her basic white bread (which is .45% : 38% : 61%). They’re basically the same recipe, with two differences: the bagels have more yeast, and the bread uses all-purpose flour, while the bagels call for bread flour; thus the bagels are a white bread with additional protein.
Now the challenge is to adapt Rose’s potato buttermilk recipe to bagel standards. The potato buttermilk bread’s ratio is .39% : 41% : 58% – a good bit wetter. She compensates for this with the use of bread flour and vital wheat gluten, producing a bread with approximately the same crumb as her basic white bread.
So to make this a bagel recipe, I’ll start with the potato buttermilk recipe, add 1-2% more vital wheat gluten, double the recipe (just for volume), up the yeast, and make my usual substitution of yogurt for buttermilk.
- These came out a bit burned and overboiled (they have that waterlogged feel to them). I’m thinking that the boiling basically needs to be a quick scalding?
- The last time I made these, they weren’t burned or overboiled, but the bread structure doesn’t survive the boiling very well – they end up wrinkled and flat. I think they need a lot more kneading (so they don’t get so fragile after their shaping rise) and something to give them some additional ovenspring (perhaps more water?) I also just moved most of the ingredients into the biga for a more flavorful experience.
- 3 t yeast
- 368g water (or more? see above)
- 400g KA bread flour
- 318g KA bread flour
- 122g potato flour
- 2 t vital wheat gluten
- 2 T sugar
- 242g yogurt (or scalded milk)
- 4 t salt
- Make the biga, cover with dry ingredients, and set aside for six hours.
- Mix dry dough ingredients with biga on low speed; add yogurt until moistened.
- Allow to rest 20m.
- Mix on #4 for 7-10 minutes, until dough becomes very elastic and jumps back when poked.
- Rise until doubled, 1-2h.
- Bring a pot of salted water to a boil and preheat the oven broiler.
- Shape and rise for 15m.
- Boil quickly on each side; underrisen bagels may sink; results should be wrinkly
- Broil for 1 minute on each side.
- Bake at 450 for 25 minutes or until nicely browned.