7 Comments
Apr 26, 2022Liked by Nicola Lamb

Hi Nicola. I loved making these bagels, they cheered me up, such a fun process. Can I ask though, my bagels were smaller than the standard bagel I've eaten. However, the inside crumb looks like yours, and as I would expect, so I am assuming that they were proofed enough (overnight in the fridge following your timings) and ready to bake? Is 80g of dough on the small side for a bagel? I loved them this size, it made me feel happier eating two, so I think I will make them like this again, I was just interested to check I shouldn't have left them to pouuuffff up more. Thanks xx

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Hey Lisa! You know I totally forgot to mention this. Yes! It is smaller - I picked 80g but I think you could go to around 100-120? For a big one. So you’d get about 4 from the recipe above :)

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Apr 24, 2022Liked by Nicola Lamb

Heya Nicola!

Another amazing recipe, would it be possible do you think to mix the dough by hand? Thanks!

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Definitely! Might take a bit of elbow grease but it’ll absolutely come together. 💪 just mix in a bowl and grab it all together til shaggy then turn it onto the worktop and work it til smooth. You may need to take breaks and that can also help the gluten develop. Since the dough is so stiff it never really shows super stretchy gluten development so just look for smoothness. Have fun Victoria!

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SORRY TEAM! Recipe that went out on email has an error on it, it’s updated now.

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Hi, if I wanted to make a dough at 70% hydration and use sourdough starter instead of yeast, how much starter would I use?

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Hi Nicola!

Thanks for sharing :-)

How do you feel about freezing? Would it go against the entire proofing process? Planning on making many many many bagels for a big gathering and would love to get ahead with prep- then again the hole bagel magic might lie in their freshness?

Thankyouuu

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