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

Expand full comment
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!

Expand full comment

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

Expand full comment

This was a great test! I like that you mentioned Courage. Do you have any insight to give to recreate their bagels? An article just came out mentioning it’s a SIX day process start to finish, but I’m trying to figure out what their mixing and fermentation process might be for this length of time to achieve their results. I do know they use both honey and malt in the water but that’s about it.

Expand full comment

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?


Expand full comment