Everything about food, from matching food and wine to recipes, techniques and trends.
no avatar
User

Redwinger

Rank

Wine guru

Posts

3964

Joined

Wed Mar 22, 2006 3:36 pm

Location

Way Down South In Indiana, USA

Bagels--Could this be it?

by Redwinger » Wed Feb 06, 2013 4:19 pm

After reconciling ourselves that a decent commercial bagel could not be found within 50 miles, NJ and I have been "experimenting" with various recipes and formulas for over a year. (Well, truth be told, NJ did the experimenting and I helped with the tasting). Over time, we've tinkered with the dough consistency, rise times/temps as well as the types and brands of various yeasts to get the proper "chew". We remain hopeful our quest is almost over.
Here is our latest effort, and bagel snobs should be outraged at the addition of cinnamon and raisins! :P

Bagels 005.JPG
(123.46 KiB) Downloaded 741 times
Smile, it gives your face something to do!
no avatar
User

Karen/NoCA

Rank

Hunter/Gatherer

Posts

5264

Joined

Thu Mar 23, 2006 9:55 pm

Re: Bagels--Could this be it?

by Karen/NoCA » Wed Feb 06, 2013 5:43 pm

Those look beautiful! Bagels started showing up in local bakeries several years ago in Redding. I thought they were awful things and wondered why anyone would want one. As time went on, the local supermarkets started baking them. There was so much to choose from; jalapeño and cheese, raisin and cinnamon, chocolate chip, onion, and so on. I started loving them, especially the ones made by our local Raleys. They were moist, big (we split one) and very tasty. We still buy them when the mood hits, usually one of each flavor and freeze. They freeze beautifully.
no avatar
User

Jeff Grossman/NYC

Rank

That 'pumpkin' guy

Posts

2887

Joined

Sat Mar 25, 2006 8:56 am

Location

NYC

Re: Bagels--Could this be it?

by Jeff Grossman/NYC » Wed Feb 06, 2013 6:08 pm

I recently saw a flavor that was new to me: French Toast. I gather it is an egg bagel with added maple syrup.
User avatar
User

Howie Hart

Rank

The Hart of Buffalo

Posts

5953

Joined

Thu Mar 23, 2006 5:13 pm

Location

Niagara Falls, NY

Re: Bagels--Could this be it?

by Howie Hart » Wed Feb 06, 2013 6:50 pm

Are you going to share your "recipe"?
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.
no avatar
User

Redwinger

Rank

Wine guru

Posts

3964

Joined

Wed Mar 22, 2006 3:36 pm

Location

Way Down South In Indiana, USA

Re: Bagels--Could this be it?

by Redwinger » Wed Feb 06, 2013 7:00 pm

Howie Hart wrote:Are you going to share your "recipe"?


Yes, I'll post it as soon as we're comfortable with the results. Each batch turns out better than the last (the first two or three were pretty awful, edible but not a good bagel). I think this latest batch has the right crispness to the crust as best I can tell from tapping on them. Also, these appear to be less dense than previous efforts from the heft of them.. I'd try one now, but I'm forbidden to eat between meals by SWMBO, and there is no way to determine their chewiness without chewing on them. Meanwhile, if you wanna try a pretty good recipe try this one by Celia.

http://figjamandlimecordial.com/bagel-making-tutorial/
Smile, it gives your face something to do!

Who is online

Users browsing this forum: No registered users and 2 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign