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July 3rd, 2009 
admin I am trying to create this recipe, and it is not quite where I want it to be. I am wondering if adding baking soda to the mix will make it just the way I want it.
They are bagels with eggs, oil, salt, flour and then you boil them. Let them dry out, then bake them. They come out soft, I want a little crunch to it.
If I put baking soda, can I boil them?
Thanks you guys are great.
C w Thanks for the recipe. I will try it.
I love bagels.
Baking soda is bicarbonate of soda in powder form and is used as a leavening agent in baking. It reacts with acid (buttermilk, lemon juice, vinegar etc.) creating carbon dioxide which causes the baked goods to puff up.
Baking soda will have nothing to react with if you add it to your recipe. Double acting baking POWDER will react to the heat of boiling, but I don’t know if you want the extra lift this will cause. You might try brushing a lightly beaten egg over the top of the bagel before you bake it.
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Baking soda is a chemical leavening agent that cause batters to rise when baked. If you’re wanting more crunch on the outside, try raising the baking temp a little. By the time the inside is done, the outside might be a little crispier.
References :
Baking soda is bicarbonate of soda in powder form and is used as a leavening agent in baking. It reacts with acid (buttermilk, lemon juice, vinegar etc.) creating carbon dioxide which causes the baked goods to puff up.
Baking soda will have nothing to react with if you add it to your recipe. Double acting baking POWDER will react to the heat of boiling, but I don’t know if you want the extra lift this will cause. You might try brushing a lightly beaten egg over the top of the bagel before you bake it.
References :
Here is a recipe for classic bagels – gotta eat them the same day!!
BAGELS
Ingredients:
* 1 1/2 cups warm water
* 2 pigs (TBS) dry yeast
* 2 TBS sugar
* 2 TBS salt
* 4 cups bread flour
* 1 TBS vegetable oil
* cornmeal for dusting
* kosher salt, sesame or poppy seed
* 3 qts simmering water
* 2 TBS molasses or malt syrup
Bagel Platter
Mix together the water, yeast, and 1 tsp sugar and let stand for 10 minutes.
In a large bowl, add the remaining sugar, salt, and 2 cups of the flour. Add the yeast mixture and the oil. Mix and add the remaining 1 1/2 cups of flour. Turn out onto a board and knead for about 5 minutes, until the dough is smooth and firm, adding flour if the dough sticks to the board.
Place dough in a clean, oiled bowl. Cover and let rise until doubled, about 1 hour.
* Punch down the dough and let it rest for about 5 minutes as is, or divided it into 16 small pieces and let the dough relax for about 5 minutes.
To shape into bagels, roll the dough in a long strand and chop off a 6" length with the heel of your hand. Roll it in small pieces the width of a finger and twice the length, tapering at the ends. Shape into rings, pinching ends well together so that they won’t come apart in boiling.
Set the over for 450 degrees F. Place the bagels on a cookie sheet covered with cornmeal and cover for 10 minutes.
Heat the water in a large pot and add the molasses or malt syrup to the water. When the water is very hot, but not boiling, drop the bagel rings carefully into the water, one at a time, in two batches. Cook about 30 seconds, then turn with a skimmer on the other side and simmer for another 30 seconds.
Drain for 5 minutes on a rack. Dip into, or sprinkle with the desired topping, such as salt of seeds. Bake on a greased cookie sheet on the bottom shelf of the preheated over for 15 minutes or until the bagels are light brown and shiny. Cool on a rack.
NOTE: * You can use a bread machine to make the dough, and then continue from the * above.
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ha ha ha not sure but if its your creation try it otherwise follow the directions.
my mom cooks for me ha ha ha
see you.
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me
baking soda is a leavening agent used to make biscuits, cookies rise
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Baking soda makes things expand. I’ve never tried making bagels before so don’t know if that is what they need.
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Baking soda is a cooking ingredient commonly used as "bread/muffin risers". The reason why is because the baking soda makes the pastry rise. It is because when mixed with the pastry and baked, it gives out carbon dioxide, which in turn makes the mixture bubbly and puff up. As you know, air is matter so it has mass and occupies space. Alternatives can be yeast or self-raising flour.
And no, I don’t recommend you boiling the uncooked bagel with baking soda.
Hope this helps!
References :
baking soda is a chemical leavener. and it only reacts with acids to make stuff rise.(we’ve all made baking soda and vinegar volcanoes when we were kids, same concept) the only thing putting baking soda into the bagel recipe will do is make the bagels taste a little soapy. however, adding a half teaspoon or so of baking soda to the water that you boil the bagels in is how i have always done it. helps to crisp it up when you bake.
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