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How to make a flagel?

10 years ago

I'm being a little lazy by asking here rather than googling, but I thought I'd ask anyway. I've often been tempted to make bagels, but I'm really more interested in flagels which I much prefer. At what point in the process do you flatten them? Right before boiling, or before the final rise? Are there any other differences beyond shaping, or can I use any bagel recipe?

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Comments (6)

party_music50
10 years ago
ok, you made me look... I figured it would be a flat bagel. According to this article, they are flattened after they're boiled, but before they go into the oven.

I haven't made bagels in YEARS! they should go onto my "to do" list.

Here is a link that might be useful: Serious Eats - Flagels
pkramer60
10 years ago
Here you go.

Here is a link that might be useful: flat bagels
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foodonastump
Original Author
10 years ago
Thanks! I wouldn't have guessed after boiling.

Living in a heavily Jewish area on Long Island there's pretty much zero reason to make my own bagels, but it's been on my to-do list nonetheless.
party_music50
10 years ago
I've been wanting to attempt a gluten-free thick pretzel, but have avoided it because I know the softer dough would be flattened and misshaped. Guess I should just go for it and call it a fletzel. :)

I'm guessing that flagels were "invented" when someone accidentally set something on a pan of bagels that were ready to go in the oven. :O)
foodonastump
Original Author
10 years ago
Fletzel sounds good to me! Same principle, higher crust to inside ratio. Regardless, I'm thinking freezing before boiling will help your shape issue. Go for it, and report back!
kitchendetective
10 years ago
Oh, wow, I made fletzels once. I just didn't know it at the time.

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