Hello dear friends,
It is my first time to try bagels, the result was not bad, actually I can not judge because I have never taste it, I'll send you some to tell me how much did my recipe succeed.
Another question please , should bagels be a little bit chewy ,or I did knead too much my dough,,I am confused,anyway, it is not bad to try new recipes.
Thank you all and have a very nice day!!!
del.icio.us
Twitter
Facebook
Google Buzz
StumbleUpon
Favorite
You did an excellent job!
Yes, they are supposed to be a bit chewy. They are often served here with cream cheese and lox (smoked salmon), red onion and tomato. We also have various flavored cream cheeses, sweet and savory. Did you like them?
Betty
Dear Betty, I have a cream
Dear Betty, I have a cream cheese ,I will go and try this, but I have first to send to Mr.Peter Reinhart a report about his bagels recipe.
Thank you for your nice words.
These look wonderful
Very nice bagels!
Sylvia
Thank you Sylvia, For your
Thank you Sylvia, For your wonderful words.
Very Beautiful!
Those look great! They should be a little chewy and those all look very good! I love the toppings!
Eli
Thank you Eli for your kind
Thank you Eli for your kind words, have a very nice day!!!
handsome bagels!
i've also just discovered the world of bagels, chahira, but yes, i think they're supposed to be chewy :-)
great photo! what recipe did you use for those bagels?
Dear Hans Thank you so much,
Dear Hans
Thank you so much, I am testing nowadays peter REinhart's new book's recipes,so I tried this recipe twice, first time , there was something wrong in dough , I think that was because I changed the kind of yeast,I am used to use.So this attempt,I used mine,and it worked as usual.
Chewy???
Yes, they are supposed to be chewy, but the question is, did you poach them first? The true measure of a bagel is to boil them at first then bake them. Boil for about 3 minutes per side, then put your seeds on them, then into the oven.
I am no expert but I believe it is almost impossible to overknead bagel dough. The stuff is remarkably stiff, and I generally knead my bagels for 15 minutes before resting then shaping. By the way, I use Peters formulae in his book 'Crust To Crumb'. In addition, you might find replacing the the honey with liquid barley malt appealing as well as using a soda/salt solution for boiling/poaching your dough before going into the oven.
Just some suggestions.