When we needed bagel help, we asked an expert: Daniela Moreira of Call Your Mother Deli.
I mean, bagel dough is usually super dry. If you're mixing for a long time it's possible for the motor to wear out.! But, for example, our dough is not as dry as traditional bagel dough, so you could try to make it in a machine.
I like to make all the balls first. When I'm done with the last ball, I go back to the first ball, and then puncture and stretch each one. [Note: Daniela stretches her bagels by inserting her index fingers into the puncture she's made, with one on each side of the bagel. She then circles her two fingers around each other as if winding string, thereby stretching out the hole.
Is there a visual cue or some other clue that bagels are ready to go into the boiling solution so that people aren’t proofing them longer than necessary?The bagels should look doubled in size from when they were first shaped. And they should feel lighter.
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