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Topic: bagels!  (Read 1217 times)
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bunsenhoneydew13
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« on: May 05, 2008 03:56:19 PM »

We love to make new things.  Our latest endeavor was bagels and bagel-related toppings.  We did the works with these guys: lots of risings, a hot-water bath, and egg washes.  They were baked with cornmeal as the nonstick agent.

This batch was made with bread flour, and we experimented with different toppings.  Some had sesame seeds, some had onion pieces, some were sea salt and some were just plain.  All had an egg wash to make them shiny.


This batch was made with whole-wheat flour.  They did have an egg wash, but they didn't get shiny.  Also, they're not burnt...the flash did something weird with the colors.  Some were topped with cinnamon sugar, and some were topped with honey wheat germ.


This photo compares the relative sizes of the two batches. 


The bread flour bagels came out super poufy, and the wheat ones were super dense.  Both types were delicous in their own right, but I prefered the bread flour ones.  They were more tender on the inside.  The wheat bagels were chewy throughout, which was not a bad thing.  Perhaps next time we'll use a 50:50 ratio of the flours and see what happens?  The bagels toasted beautifully, and we shared them with our loved ones.  The bagels were enjoyed with cream cheese/lox/jelly/peanut butter and banana/all sorts of lovely things.  What we had left over we used to make lunchtime sammiches.  Yum!  Oh, and did I mention that they made the house smell WONDERFUL?  Because that's probably the best thing about these bagels!

(Oh, and a sidenote:  the recipe came from Bernard Clayton's New Complete Book of Breads, which is an amazing book to have in the kitchen.)
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birchhl
« Reply #1 on: May 05, 2008 04:21:22 PM »

yay for bagels!!  Smiley I just made a batch myself this morning but baked it as a loaf rather than rolling each piece. It makes great toast. I've had similar results with the wheat flour but mixing normal flour and wheat flour 50/50 worked well for me. Have you tried molasses in the hot water bath? That gives mine the shininess instead of doing the egg wash. I think I went with 1tbsp molasses to 2 quarts water and boiled the dough in it for about 30 seconds or so. Beautiful work! The look delicious Smiley
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bunsenhoneydew13
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« Reply #2 on: May 05, 2008 04:26:05 PM »

Baking it in a loaf sounds waaaay easier, ha!  And yeah, we used sugar in the water instead of molasses, because my fiance doesn't like the taste of molasses.  I'm glad to know that the half and half ratio of flours will give good results.  Thanks for the compliments and the super idea of making bagel loaves!!  Smiley
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craftewoman
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« Reply #3 on: May 05, 2008 04:47:02 PM »

YUMMY!
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The Muffin
« Reply #4 on: May 05, 2008 04:59:06 PM »

You have no idea how badly I want some bagels right now. They look really yummy!

Something else to add to my summer to-do list: learn how to make bagels!
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shewolf
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« Reply #5 on: May 05, 2008 05:58:36 PM »

Aw man, now I want good bagles. The best I can find nesr me is Lenders Sad

Guess it's time to find a recipie!
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« Reply #6 on: May 06, 2008 01:18:22 AM »

Nummers! I've always wanted to try my hand at making these, thanks for the inspiration!
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liltea
« Reply #7 on: May 06, 2008 06:47:23 PM »

i. love. bread! yummmyyy
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