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TheLadyEve t1_iryoprn wrote

Looks like you overproofed them, but I bet they were still tasty! I make a lot of bagels, and this shrunken look is what happens when you overproof prior to boiling. It's happened to me a couple of times. I finally found the exact right balance with an overnight proof in the fridge but even then they can be a little finicky.

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DudeShift OP t1_irytzve wrote

I think your right that I over proofed them. Since the two recipes have different proof times, waiting for water take for ever to boil, etc, led to longer proof. Next time I would probably just stick to trying one recipe at once not two different at a time.

I have tried overnight pizza and that worked well. For bagels do you recommend proofing the whole dough in the fridge or when they are in their "bagel shaped" dough?

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TheLadyEve t1_iryx7rd wrote

No, I form them and then do an overnight proof.

I'm not trying to tell you how to do your stuff, I know a lot of people online are way critical about food, but if you want to know, here's an example of one time I made both the bagels and my own cream cheese. I wouldn't recommend making your own cream cheese, it's not worth it, but the bagel recipe hasn't failed me.

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DudeShift OP t1_iryytw0 wrote

I just like learning different ways and seeing what works! Thanks for the advice. I will have to try out that recipe next time I made bagels.

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DudeShift OP t1_irytyx5 wrote

I think your right that I over proofed them. Since the two recipes have different proof times, waiting for water take for ever to boil, etc, led to longer proof. Next time I would probably just stick to trying one recipe at once not two different at a time.

I have tried overnight pizza and that worked well. For bagels do you recommend proofing the whole dough in the fridge or when they are in their "bagel shaped" dough?

1