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CHOW Bagel

These bagels aren't very big, and the recipe calls for 2 tablespoons of kosher salt for a yield of 12 bagels. That's a half teaspoon of salt per bagel. Use 2 teaspoons instead of 2 tablespoons of kosher salt and you won't regret it.

Jun 26, 2011
tonylafrenz in Recipes

CHOW Bagel

I've made this recipe about 20 times now. Salt is 2 teaspoons, not 2 tablespoons. Water is about 1 1/4 cups. After the dough has come together I use a KitchenAid stand mixer with dough hook on 4 for about 8 minutes. Dough should not be sticky. I let it rise for 40 minutes or they're too dense. I bake in a gas range in a pan with parchment on a shelf that I've tiled with quarry tile. These are the best bagels I've ever eaten.

Nov 20, 2010
tonylafrenz in Recipes
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