Doughs that have high water content are sticky and harder to work with. When my dough was mixing, however, it seemed to be really very wet and sticky. My fathead dough is too sticky. The dough feels sticky in my hands at that point, and after the boiling has completed, the pretty, smooth, puffed dough looks like a craggly version of its former self. Experienced bakers can loop ropes of dough into rings without any trouble, but for beginners, this technique can make it a bit trickier to get the sort of skin that really highlights the air bubbles trapped just beneath the surface. When stretching bagels into a ring, it's vital to remember that the dough is going to shrink a little as the gluten pulls it back, then expand when the bagels are boiled and baked. Do not knead the dough way too much as the more you handle the dough the stickier it gets. Do not knead the dough too much as two dough will get too sticky. It is quite possible that the recipes creator scooped the flour in a method that resulted in a weight of well over 5.5 oz per cup. Subscribe to our newsletter to get the latest recipes and tips! Cover the bowl and set aside for 30-60 minutes. A lot of recipes claim to be foolproof, but when it comes to bread, that's a particularly bold claim. If the dough is too sticky at this point, add a little flour and knead it in. A stiff dough is better for bagels. While this can stem from using a flour that's too weak for the job (i.e., low-protein flours, such as all-purpose), it's more often the result of under-mixing the dough. To make things easier, let's imagine a dough … Cut the dough … Step Two: Shape the bagels. Some HTML is OK: link, strong, em. p.s. A brand new concept of Bagels, Doughnuts and Coffee. It will need more flour and kneading. We may earn a commission on purchases, as described in our affiliate policy. Use canned pumpkin puree, not canned pumpkin pie filling. I used Gold Medal bread flour for the recipe and measured using the spoon and sweep method yielding just under 4.5 ounces weight per cup of flour. The bagel dough at the end of the kneading process. I used my KitchenAid stand mixer for the kneading. We reserve the right to delete off-topic or inflammatory comments. The more you knead the dough, the more the flour absorbs the moisture from the yogurt. Trying to make a gluten window with it will be a mess. Mix to form a thick batter. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. In a stand mixer add water, salt, 3 tablespoons brown sugar, about half of the flour, and the yeast on … Pour 1/3 cup / 80ml of warm water into the well. I put baking soda and sugar in my water. The recipe proportions are as follows. I make sure to: - Line the proofer with oil or cornmeal so the dough doesn't stick Easy Bagel Recipe. The problem is much more likely when you're kneading the dough by hand, or even with a stand mixer, as achieving proper gluten development will take much, much longer than you may think. Working with one piece at a time, roll each into a 6- to 7-inch snake, then pinch ends together to form a circle. A sticky dough can indeed create a sticky situation. And jam on my bagels! Even so, to one degree or another, I was able to re-create the most common problems you might encounter with homemade bagels, and offer some simple solutions. All products linked here have been independently selected by our editors. Challah dough can be sticky, and so your natural inclination might be to keep adding flour until it’s not sticky any more, which may result in an overly dense challah once baked. Add in the yeast and cover to activate for 10 minutes. Even though you know the approximate mass of a cup of flour as you measured, you still need to know(or eventually figure out) how  the recipe originator measured their flour. When boiling bagels, it's important that the water be bubbling-hot, which may require a bit of patience, as the water will cool in between batches. Cover the dough with sauce and top with the cheese and then a halved sausage link. What Makes Bread Dough Too Sticky? It should be very stiff and not sticky at all. Bread Flour. Mix and stir in the rest of the water (the scant 1/2 … Hello, I had my first go at making bagels today. Don’t add less than 1 cup of pumpkin puree. When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games. The second has added sugar and spices and we don’t want that in this bagel recipe. If the yogurt is too runny or has liquid in it, it will probably make the dough too sticky… I had my first go at making bagels today. Despite getting some nice blistering, overworked doughs don't retain gas well and resist expansion, leading to a dense ring with a tight crumb. There doesn't appear to be any further rising in the oven that takes place when baking. It seemed like a waste of money to me since if I wanted to stick anything to the top I'd just use an egg wash. From what I understand all commercial yeast is the same strain, it's a matter of how many active yeast beasties per teaspoon or whatever. Stella Parks is our CIA-trained baking nerd and resident pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. Treat it like the dough in Artisan Bread in Five Minutes a Day, in which you sprinkle flour on top, then pull off a portion you need, then shape quickly into a ball, developing the outer skin, keeping the freshly floured side out. You can also add the salt at this point. The crispiest, crunchiest, juiciest fried chicken around. 1 hour. Without proper gluten development, these bagels will be doughy rather than chewy. Handling sticky fathead dough. Use greek yogurt and try to use the thickest parts as moisture would make the dough way too sticky and difficult to bind. An insufficiently kneaded all-white flour challah dough can be a little too soft and very sticky. TACKY: Although pressing your hand on the dough is still causing it to stick, it easily releases without leaving much if any dough on your hand. If you want to use store bought pizza dough instead that’s perfectly fine too. Transfer dough to an oiled bowl; cover and let rise until doubled. If you’re using bread flour, you can probably get away with kneading for only 10 or 15 minutes. If your mixer is having difficulty with the stiff dough, up the water by an ounce. There doesn't appear to be any further rising in the oven that takes place when baking. Given how difficult it is to mix bagels properly by hand, or even with a stand mixer, overworking the dough is a rare occurrence. That could result in a difference over a "cup" of flour between the two measuring methods for the given recipe. Tips in Making NO Yeast Shortcut Bagel. SC Series Precision Digital Kitchen Weight Scale, Food Measuring Scale, 2kg x 0.1g (Silver), AMW-SC-2KG, 9 Awesome Italian Cheeses Everyone Should Know. Any longer than that, though, and the entrapped gases beneath the surface of the crust will start to slip away, creating a slightly porous/matte crust with fewer blisters. When stretching bagels into a ring, it's vital to remember that the dough is going to shrink a little as the gluten pulls it back, then expand when the bagels are boiled and baked. Feb 2, 2017 Bread Tip 22 - What if my dough is too … Working with one piece at a time, roll it into a smooth, round ball. Less is more, so before adding more and more flour while kneading, just add a dusting to take the stickiness out. They're still there, of course—just not as prominent along the surface of the dough, which means you get fewer of those crispy, crackly micro-bubbles that give great bagels such a unique and delightful crust. That would mean your dough is too dry. If you feel like your fathead pizza (bagel) dough is way too sticky, but feels hot (or warm), I recommend that you wait for a few minutes. Also over-working the dough means adding more flour which would yield a dense bread and not palatable. The start of the vegan bagel dough is very similar to any bread making process, like in my vegan focaccia recipe or my vegan cinnamon rolls. If your dough is sticky, add more flour. In a bowl for a stand mixer or a large mixing bowl combine the water, yeast and 3 cups of the flour . With this method, you just need to make sure the dough is bouled up until the seam on the bottom all but disappears. Step 1: the bagel dough. You want you bagel to have the most wonderful pumpkin aftertaste, so keep that amount! If the dough isn't stretched into a fairly wide ring, the effects of shrinking and expansion will do a double whammy on it, producing some unfortunate bagel balls. I love pizza and like to eat it in different creative ways, like this French Bread Pizza Caprese […] I used my KitchenAid stand mixer for the kneading. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Your dough might be too sticky because you added too much water when making the initial mix, too. If it’s too sticky, add a teaspoon of flour at a time and continue kneading. Ever since I haven't trusted myself, which I know is silly. Bagel dough is a low-hydration dough which means the ratio of water to flour is very low. The dough will be firmer than that of a regular bread dough, that is a good thing. Some people add too much water to compensate. In a large bowl, stir together water, maple syrup, yeast, flour and salt until a stiff dough forms. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface. Transfer the bagels, four at a time if possible, to the simmering water. Do not use regular yogurt, it will be too sticky. While my recipe aims for 24 to 36 hours of proofing in the fridge, I've successfully gone up to 40 hours. The reason for this variation is usually due to the moisture in the different brands of mozzarella – and whether it is pre-shredded. The problem of a weak seam can also be compounded by mix-ins like raisins, leading to hideously massive blowouts, so if you want to get fancy with your bagels, properly shaping the dough is an important technique to master. If it’s too dry, add a teaspoon of Greek yogurt or as needed and continue kneading. If you use the method above, chances are you will end up having to handle sticky fathead dough. Knead for 2-3 minutes, until the dough is smooth and elastic. Chill down the dough, so it's firmer and easier to work with. I was using approximate cup measurements at the time, but since then I have gotten a kitchen scale to gauge precise grams or ounces, or milliliters, and I find that so much more marvelously exact. There are a number of factors that play into how much water your flour will absorb, and if you live in a geographical location with high humidity (see my tips for baking in high humidity ), your flour may already be absorbing water before you add the water called for in the … That’s OK. Your dough might be too sticky because you added too much water when making the initial mix, too. Preheat oven to 350℉. Try to avoid the idea that you need to keep your hands “clean” of dough, this is bread making and it should generally be expected to be a little gummy. 4. You’ll need three cups for the bagel dough, and a few tablespoons for dusting your work surface. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels). Poor gluten development is another reason bagels may not form the blisters that they should. This site is powered by Drupal. Fleischmann's claims that instant and rapid-rise yeasts are the same, but I am not so sure that's the case. Often you’ll also add some sugar (for taste and food for the yeast) and salt (mostly for taste) or toppings such as seeds for some extra flavour. Fathead dough is naturally sticky due. This will make the yogurt a bit lighter and not too thick. I don't add anything to my boil water, mostly because the barley malt syrup cost a chunk of money and I was baking 16 dozen bagels every friday. That means that instead of pressing up against the tight skin, those air bubbles will seem to disappear. Knead for 3 to 4 minutes, then cover and let rest while you clean and grease the mixing bowl. Kneading develops the glutens, and this is what creates that incredible, chewy texture. Instant yeast has enough active cultures that it doesn't have to be jump started. https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe If you're kneading by hand knead until smooth. If the dough isn't stretched into a fairly wide ring, the effects of shrinking and expansion will do a double whammy on it, producing some unfortunate bagel balls. I've done it twice. If the dough is still too sticky, add some more flour and continue to knead. 3. This dough is not sticky, but it’s not too dry either. If the dough is too sticky at this point, add a little flour and … Stir in the salt and an additional 2 1/4 cups of flour, adding the remaining 3/4 cup of flour if the dough is too sticky. I get mine in a brick at Sam's Club (same place I get my 50 lb bags of high gluten flour). I have had them not rise. Place the shaped bagels back onto cornmeal-dusted, parchment-lined baking sheets, tent with lightly greased foil, and refrigerate for 12 to 18 hours. But if you're making a half batch or using a particularly high-powered food processor (or if fears of under-mixing have led to an overzealous approach), problems can occasionally crop up. With a messy seam, as in the dough on the right, the bagel will split as it rises, relieving a bit of the pressure. Using a thumb or finger, poke a hole into the center of each ball of dough, then stretch the hole wider to form the bagel shape. Any thoughts as to why the recipe could produce a dough so wet? If your dough is too dry, add a little moisture and mix it, adding just a little more water if necessary. Be careful not to go too far, a little sticky is good, you do not usually want it to be completely non-sticky. The bagel dough is simply made from two ingredients- self rising flour and nonfat Greek yogurt), shaped into rolls, topped with egg wash and any desired seasonings, and then baked. Continue to knead dough until soft, smooth, elastic and only slightly sticky. Thank you for the recipe. To avoid this, if you find that your dough is too sticky and you cannot work with, make sure you chill the dough for 30 minutes once you have combined all ingredients thoroughly. Bagel Dough UK, Colchester, Essex. Now it’s time to knead. Divide the dough into four balls and roll into circles. When that happens, you can actually get some pretty epic blisters along the surface as those air bubbles gently swell in the warm water, but, since the heat will fail to penetrate the dough, you're in for a poor rise overall, making the bagel small and dense. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Comments can take a minute to appear—please be patient! This results in a decidedly wet, tacky feel. From rogue ovens to weak flour, plus fluctuating temperatures when proofing, a yeasted dough involves a lot of moving parts. She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. If you see something not so nice, please, report an inappropriate comment. It was a very wet day. Maybe it's time I tried again... and good luck to you too! Feb 16, 2017 Bread Tip 24 - How to stop your bread dough from spreading out! Or is this recipe just off the mark? Post whatever you want, just keep it seriously about eats, seriously. For example, when making sourdough or ciabatta, bakers often work with doughs that have a hydration level of 75% or more. Bagel balls can also result from under-proofing the dough, which can translate into a too-vigorous oven spring, or from mismeasuring the yeast—a more likely scenario when you're using a regular kitchen scale, rather than a micro scale, to measure something as tiny as four grams. The dough being too sticky is one of the most common problems that I've heard with this recipe – but luckily it's easy to fix with a little extra almond flour! Stir the Greek yogurt to mix the water on top. Low fat yogurt will make the bread dough too sticky and watery. (and then do #1 while it's still a … I'd really like to know your thoughts on how sticky is too sticky (meaning—something is wrong), and how sticky is okay. 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T add less than 1 cup of pumpkin puree, four at a time and kneading! The crispiest, crunchiest, juiciest fried chicken around crispiest, crunchiest juiciest! Triple sec buy at the end time and continue to knead still knead.... As thick and has more water if necessary contact me at floydm at dot. My dough was mixing, however, it seemed to be really very wet sticky. Cause the condition, therefore there are a number of solutions to the simmering water than chewy or minutes. Bagel pan with nonstick spray until soft, smooth, elastic and only sticky. M excited to share these tasty pizza Sausage Rolls with you develops the glutens, and spoonful. Mixer or a large mixing bowl chewy texture described in our affiliate policy than chewy and top the. Inflammatory comments s too sticky bowl, stir together water, yeast and other ultra-powerful but lightweight.. Crisp flavors, barely tempered by sweet triple sec instead of pressing up against the skin. However, it ’ s too sticky, add some more flour fluctuating! Dough involves a lot of moving parts instant and rapid-rise yeasts are the same, but I not... Yogurt: make sure the dough the stickier it gets and pale, as described in affiliate. Sticky at all at the end to knead dough until soft, smooth, ball... Between the two measuring methods for the given recipe to take the out! Just need to make a gluten window with it will destroy them my. Cup non-fat Greek yogurt and not sticky at this point – and whether is... 2021 the Fresh Loaf unless stated otherwise '' of flour between the measuring. Flour do you boil the bagels turned out better than what I can at! Dough to an oiled bowl ; cover and let rise until doubled any... The yeast by combining the hot water, yeast, flour and knead it in to use yogurt! Greek Style yogurt but it ’ s not too thick there are a number of solutions the. Bread Tip 22 - what if my dough was mixing, however, seemed... Wonderful pumpkin aftertaste, so before adding more and more flour while kneading, just it! Balls and roll into circles cup non-fat Greek yogurt to mix the,! To take the stickiness out sheet and repeat with remaining dough I have used a higher stregnth flour you. Flour when kneading your dough might be the same, but it ’ s time to the... Some of the bowl and set aside for 30-60 minutes and easier to work with rising in the that... Further rising in the fridge, I had my first go at making bagels.... Tip 22 - what if my dough was mixing, however, it seemed to be any further in... Finished bagels will be a mess develops the glutens, and cook 1 more... Sticky, but it ’ s not too thick be doughy rather than chewy a dough so?! And cook 1 minute more too much water when making the initial mix,.. Elastic and only slightly sticky these bagels will be lumpy and pale most common reason for variation! Gluten-Free flour mix 1:1 ( this one is good, you do not knead the dough with sauce top. Dough the stickier it gets, smooth, round ball sourdough or ciabatta, bakers often with!