Other than Brewing > All Things Food

Bagels

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euge:
I've found myself eating a lot of bagels. The dense but soft store-bought kind. :-\

Wanted to do a NY-style bagel. I got a crispy chewy exterior and a light interior. Pretty damn good. Instead of malt syrup I used Dark Candi syrup in the mix. None for the boiling water. And I did a 24 hour ferment.


The schmeeer: ;D

hokerer:
At one time, I took requests and someone asked for pumpernickel.  Until I made those pumpernickel bagels, I never knew the recipe included potatoes.

punatic:
Did you put lye in the boil?

bo:
Those bagels look good. I've made them a couple of times. Kind of a PITA, but well worth it in the end.

bluesman:
They look great euge.  What's the bread texture like?  I like a toasted everything bagel with Lox and cream cheese...mmm  :)

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