What is an appropriate water to yeast ratio for hydrating yeast for bagels?
I've been doing a lot of bagel making lately... my bagels are "on point", except they aren't rising as much as you would see in a typical bagel shop... in fact, I've noticed they kind of "deflate" a little as time goes on.
Is there a liquid/yeast ratio I should consider when "hydrating" or "waking" my yeast? I'm thinking about adding another gram or 2 of yeast, but I don't want to "drown it"... I don't even know if that makes sense as a thing, but I thought I'd ask before I start wasting flour.
- 540g High Gluten (12-14%) Flour
- 140g Cold Water
- 7g Malted Barley
- 7g Fine Kosher Salt
-- Yeast Mixture--
- 7g Active Dry Yeast
- 20g Sugar
- 150g Warm Water
I let the yeast, sugar, and water "activate" for 20 minutes.
I put the "dry ingredients" into the mixer and mix them up... then I up the speed to medium and add the yeast mixture and the cold water... I mix for up to 4 minutes... then when a cohesive ball is formed I put it on a granite counter top and knead by hand for a further 3-5 minutes...
After that I let it rest covered with a damp dish cloth for a least an hour...
After resting... I punch down the dough... measure out equal portions... then I make rings...
I boil each bagel on each side for 1.5-2 minutes...
After boiling... egg wash, toppings, bake for 25-30 minutes on 425.
Best Answer
You're missing a step. You have to let them proof after forming them into rings. Just like how for bread making you always have to double proof, or else it'll be like pizza or pita dough.
After that they should be fine, just take care not to handle them too aggressively while moving to and from the boiling water (Again, just like bread. You deflate the first proofing intentionally but after the second proofing you have to maintain the air bubbles that make up your crumb)
Pictures about "What is an appropriate water to yeast ratio for hydrating yeast for bagels?"
What is the ratio of water to yeast?
How much yeast is in a packet? A small, foil packet of yeast equals 2 1/4 teaspoons. It normally takes 1/4 cup of warm water to activate that amount and yields approximately 1/2 cup of fully active yeast.How much water do you use for active dry yeast?
You will need a packet of yeast plus 1/4 cup warm water and 1 teaspoon sugar. A bowl or 1-cup liquid measuring cup can be used to mix them together. The temperature of the warm water is crucial\u2014it should feel lukewarm. If you want to measure its temperature, make sure it is between 100 to 110 F (40 C).What is the ratio to activate yeast?
Yeast freshness test: In a 1-cup liquid measuring cup, dissolve 1 teaspoon sugar in \xbd cup warm water (between 110 and 115 degrees). Stir in 2 \xbc teaspoons (or 1 packet) yeast. After 10 minutes, the yeast should have risen to or above the 1-cup marker on the measuring cup.What hydration do you use for bagels?
Hydration. Bagels are usually made from a stiff, dry dough, with hydrations in the range of 55 to 65% (compared to soft sandwich or crusty artisan breads, which are usually 65% hydration and higher). This helps give them their signature tight crumb structure and their chew.Baker's Percentage \u0026 Dough Hydration Explained
More answers regarding what is an appropriate water to yeast ratio for hydrating yeast for bagels?
Answer 2
Your ingredients ratios are on point, same as I use. Be careful not to over-proof, it causes deflation. Also, you might not be kneading quite enough. I ran into these issues myself on my quest for the perfect homemade bagels.
Knead 15 minutes and proof at room temp (70° F) for 1 hour. Portion into nice rubbery balls and pinch them into rings. I find this technique easier with a drier dough. Let rest 10 minutes then stretch them a bit. At this point you could either put them in an airtight container in the fridge over-night, remove and go straight into the water bath. I do 20 seconds on each side otherwise they get too tough and also might deflate. I always leave overnight for morning bagels. Or you could leave on the counter to raise just a bit then into the bath. If left out on the counter for second raise, only let raise to 3/4 of full raise, otherwise they will deflate from the bath. I personally find they are more forgiving if left overnight in the fridge. In either case, after the bath they should go straight into a preheated oven.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Mariana Kurnyk, Katerina Holmes, Katerina Holmes, Katerina Holmes