[raylo32]

I just came across this photo and it reminded me... a few years ago I found a bagel recipe on the NYT and set out to learn to make them. After a few tries I had this down and made some fantastic bagels. These in the picture are sesame seed and asiago/jalapeno bagels. Unfortunately I had to stop making them because they were making me fat. I'd like to make some more and maybe freeze them but I'd have to relearn the process. :-(

 

[Nik333]

Recipe?:biggrin2:
I have to hand it to you, I used to make tons of bread, but never bagels. Those I would buy. I bet they are good.

 

[LS-6]

Looks delicious!! I love NY bagels.

 

[raylo32]

Yes, that would be the first part of re-learning the process... finding the dang recipe! I'm looking.

Recipe?:biggrin2:
I have to hand it to you, I used to make tons of bread, but never bagels. Those I would buy. I bet they are good.

 

[Startingover]

Haha

I went on a sourdough kick several yrs ago. Quit for same reason. I enjoyed making bagels an kept a mark on the counter how long to roll them out. Onion were my favorite.

 

[raylo32]

Yup, I have been on several kicks over the years. Another one was butter brioche cinnamon bread. Like the bagels I just ate too much of it and got fat. The stuff is just too darned good.

Haha

I went on a sourdough kick several yrs ago. Quit for same reason. I enjoyed making bagels an kept a mark on the counter how long to roll them out. Onion were my favorite.

 

[wooleybooger]

I make bread and pizza dough, just bread, and have tried bagels once. Never kept after it.

Nearly pulled my front teeth out trying to bite the bagels I made. :vs_laugh:

 

[raylo32]

Good timing, I am baking a homemade pizza now. Make the dough a day or 2 ahead and leave in the refrigerator and it gets really good.

I make bread and pizza dough, just bread, and have tried bagels once. Never kept after it.

Nearly pulled my front teeth out trying to bite the bagels I made. :vs_laugh:

 

[wooleybooger]

Good timing, I am baking a homemade pizza now. Make the dough a day or 2 ahead and leave in the refrigerator and it gets really good.

I never get to start that far ahead. I use 1 lb flour to some sugar, salt, oil and 1 1/2 teaspoons instant yeast. Rise till double 4 times (about 2 hours), punch down and make the pizza. Yes it's a soft, bready crust but we like it.

 

[Nik333]

I'm trying to remember. . . I used to make whole wheat bread with brown sugar in it. After making it with yeast & letting it rise once, then kneaded down, I'd put it in the refrigerator & it would slowly rise over 24 hrs & ferment, due to the brown sugar & yeast.. Then I'd make & bake it like normal bread.
It tasted like beer! It was great hot with melted cheddar cheese. I had some friends that just loved it.

 

[Old Thomas]

I am lazy, I pay for ready to eat bagels. My wife can’t eat them, so we consume about 1 bagel per month.