Had to choose between using a stand mixer or my hands for a big batch of bagels this morning.

I went with the mixer to save time, but it overworked the dough and the bagels came out dense and tough. I mean, maybe it's just me but I should have just kneaded by hand like the recipe from that Brooklyn bakery said. Anyone have a good fix for over-kneaded dough, or is it just a total loss?

3 comments

3 Comments

rayc891mo ago

Actually, overworked dough isn't always a total loss... you can try letting it rest for a long time, like an extra hour or two. That can sometimes relax the gluten enough to save it. Worth a shot before you toss it all.

williamt441mo ago

Seen this happen a lot. People trade control for speed, ends up costing more time fixing it. That dough is probably a loss, gotta start over.

wade78014d ago

nah doughs probably toast honestly. letting it rest an extra hour might help a little but once youve really beat the gluten into submission theres no coming back from that dense brick texture. bagels are finicky like that, the mixer just hits too hard and too fast compared to hand kneading where you can feel it tighten up. id just start over and save yourself the disappointment of chewy bagels that taste like bread rolls.