How to stop bagel dough deflating when it is handled between its rising place, the boiling pan, and its baking place? [closed]
![How to stop bagel dough deflating when it is handled between its rising place, the boiling pan, and its baking place? [closed] - Person Putting Christmas Tree Shaped Cookies on a Tray](/assets/images/how_to_stop_bagel_dough_deflating_when_it_is_handled_between_its_rising_place_the_boiling_pan_and_its_baking_place_closed_0.jpeg "How to stop bagel dough deflating when it is handled between its rising place, the boiling pan, and its baking place? [closed] - Person Putting Christmas Tree Shaped Cookies on a Tray")
When making bagels, what is an effective way to handle the dough between where it has sat when rising and the boiling pan, and between the boiling pan and whatever it bakes on, such that it does not deflate?
My dough rises nicely, but by the time I've boiled it and put it on a baking tray it has deflated.
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Why do my bagels deflate after boiling?
Why did my bagels come out flat? Moreira: They're probably overproofed. When bagels are overproofed\u2014or if you leave them in the boiling water for longer than you have to\u2014they just go flat immediately after you take them out of the water.Why are my bagels sinking?
Bagels sink because either the dough has been over-proofed and can not handle the boiling process, or because they boiled for too long or the dough was not rolled tight enough and did not proof properly. The bagels will ultimately stay at the bottom and flatten once removed from the water.What does baking soda do when boiling bagels?
Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness.Does boiling bagels longer make them chewier?
We generally let the dough boil for 30 to 60 seconds on each side, but the longer you let it boil, the thicker and chewier the crust. The amount of time the bagel is boiling also affects its interior texture.How To Make New York Style Bagels
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