I have a wonderful bagel recipe I love, and they are delicious. However, after the boiling bath for one minute on each side and into the oven, some of the bagels crack on the top when they keep rising. This doesn't affect the taste any, however I would just prefer they not crack. Does anyone have any ideas why they crack, too short or long a time in boiling water bath? I'm not sure. They don't all do this, just some of them, and I am curious as to why. Thanks!
Hi all -
I'm thinking of trying some bagels this week-end. Here in Omaha our local bagel baker, The Bagel Bin, makes an "everything" bagel with all the toppings. I know there is sesame seed, poppy seed, coarse seal salt and some type of onion and garlic(?) maybe. I've got the seeds and the salts can anyone tell me how to prepare onion and garlic for a topping like this? Maybe dried diced onion and garlic from the seasoning aisle in the grocery story? Thanks for the input!