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 Post subject: Re: Bagels
PostPosted: Fri Sep 30, 2011 9:38 am 
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Joined: Wed Apr 27, 2011 3:27 pm
Posts: 526
Location: Finger Lakes Wine Country
How to Make Bagels: A User's Manual

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Weights of Baking Ingredients


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 Post subject: Re: Bagels
PostPosted: Mon Dec 19, 2011 11:37 am 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
I made Reinhart's bagels yesterday for the first time, baking them off this morning. (I prefer this recipe to the one I'd been using prior.) Andy had to do some hand kneading as the dough was stressing the motor of my KA more than I liked. Darcie, have you ever split the dough in half to avoid that?

They came out looking very nice, but not as crispy/chewy as I like.

Image

I did not have high gluten flour, and I'm going to try that next time. (I used KA Bread Flour instead.) We don't use high gluten at work, so I'll have to buy it retail. (Quelle dommage!) I have pathetic choices in my local grocery store. Short of ordering it from KA does anyone else have a recommendation on brand?

Amy


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 Post subject: Re: Bagels
PostPosted: Mon Dec 19, 2011 12:52 pm 
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Location: Denver
Amy....they do look beautiful. I have some lox and cream cheese and wish we lived closer!
Ilene

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 Post subject: Re: Bagels
PostPosted: Mon Dec 19, 2011 2:35 pm 
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Amy,

They look delicious. I get my high-gluten flour from the kosher grocery. Restaurant supply places (like GFS) only ever seem to have the bromated stuff and I prefer the unbromated.


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 Post subject: Re: Bagels
PostPosted: Mon Dec 19, 2011 2:58 pm 
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Location: Telluride, CO
Would that there were a kosher grocery within 200 miles of me...

Amy


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 Post subject: Re: Bagels
PostPosted: Mon Dec 19, 2011 3:13 pm 
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Amy wrote:
Would that there were a kosher grocery within 200 miles of me...

Amy


When I read that I heard Mel Brooks' 2000 year old man in my head. And if I had made anything half as gorgeous as those bagels I would be puffed up like a banty hen. Good job.

Mary


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 Post subject: Re: Bagels
PostPosted: Mon Dec 19, 2011 3:27 pm 
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Location: Telluride, CO
All it takes to make pretty bagels is the ability to roll dough balls well. It's not easy and took me a while to master. I wish it were easy to teach via distance learning, but it's best learned one-on-one.

Amy


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 Post subject: Re: Bagels
PostPosted: Tue Dec 20, 2011 12:47 am 
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Location: Portland, OR
Amy,

I just use the Butte Creek Mill flour. Not sure what your criteria are for "chewey enough" though. The other way to make them chewy is lots of kneading of course.

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 Post subject: Re: Bagels
PostPosted: Tue Dec 20, 2011 1:24 pm 
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Joined: Wed Jan 26, 2011 12:43 pm
Posts: 195
Location: Maui
Beautiful bagels!!!! Great job Amy! I also have the same issue...no high gluten flour in my area...

Lu


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 Post subject: Re: Bagels
PostPosted: Fri Jan 03, 2014 12:20 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
Hey Darc,

Guess who's finally getting their bribe bagels?! :mrgreen:

Amy


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