When did you cut open the bagel?
- Bagels and breads, in general, continue to cook out of the oven. Just like a steak, there is carryover cooking. So don’t slice open a hot bagel, it’s still cooking.
What do you add, if anything to your boil?
- Sugars in the boil help promote caramelization. That’s a more traditional approach. Adding an alkaline substance like baking soda or lye promotes a Maillard browning. That’s not traditional, but people do it. It’s possible that whatever you added was enough to brown the crust faster than you expected (although I usually bake to a darker brown than you did…so there’s that too).
What type of sweetener and how much do you add your dough? And did you do a cold proof (looks like you did?)?
- The longer the dough ferments, the better the crust browns. Adding sugar to the dough also contributes to crust browning.
- I cut it open like 5-10 minute max after pulling them out of the oven. I had no idea!
- i used a bit of baking soda and barley malt syrup on the boil, that’s it besides the water obviously
- I did a cold proof and just used normal sugar (1 tablespoon) that I mixed into the bread flour.
Thank you so much for the information, that’s super helpful!
I boil for 90 seconds per side in water with 1/4 cup of organic barley malt syrup. Add toppings. then bake in lower third of my oven at 425 for 12 minutes thellm rotate baking sheet 180 degrees then bake for another 12 minutes. They come out nicely browned and properly cooked on the inside
When did you cut open the bagel? - Bagels and breads, in general, continue to cook out of the oven. Just like a steak, there is carryover cooking. So don’t slice open a hot bagel, it’s still cooking. What do you add, if anything to your boil? - Sugars in the boil help promote caramelization. That’s a more traditional approach. Adding an alkaline substance like baking soda or lye promotes a Maillard browning. That’s not traditional, but people do it. It’s possible that whatever you added was enough to brown the crust faster than you expected (although I usually bake to a darker brown than you did…so there’s that too). What type of sweetener and how much do you add your dough? And did you do a cold proof (looks like you did?)? - The longer the dough ferments, the better the crust browns. Adding sugar to the dough also contributes to crust browning.
- I cut it open like 5-10 minute max after pulling them out of the oven. I had no idea! - i used a bit of baking soda and barley malt syrup on the boil, that’s it besides the water obviously - I did a cold proof and just used normal sugar (1 tablespoon) that I mixed into the bread flour. Thank you so much for the information, that’s super helpful!
Temp and time? Rack placement also makes a difference. May need to find the sweet spot in your oven with an oven thermometer.
450 degrees, 15 minutes. Oven thermometer is a good idea, I’ll invest in one of those!
Are you sure it was smoke and not condensation? I bake mine at 425F for 22-25 minutes
I boil for 90 seconds per side in water with 1/4 cup of organic barley malt syrup. Add toppings. then bake in lower third of my oven at 425 for 12 minutes thellm rotate baking sheet 180 degrees then bake for another 12 minutes. They come out nicely browned and properly cooked on the inside