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Romney_Pete's Profile

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CHOW Bagel

Hi zuriga, yes I live on Romney Marsh in Kent, although at present I'm just off the Marsh in Hythe, it doesn't feel right here, I actually have to go above sea level to get home lol!!!!

Mar 16, 2009
Romney_Pete in Recipes

CHOW Bagel

I've been baking my own bagels since moving to the UK. I use our bread machine which works fine for the mixing. I think the amount of salt is way too much. I'll try the malt to see what happens... thanks for that tip. I think the amount of rising time varies from one place to another. Mine usually rise for only 20 to 30 minutes and do fine. My recipe calls for forming the bagels before the rising. Does it matter?
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zuriga1 | May 06, 2008 12:28PM
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Hey I don't wish to sound like an advert for Waitrose but their Malted Grain Bread Flour is another way to get malt into your bagels lol Hovis make a Malted Bread Flour too!

Mar 14, 2009
Romney_Pete in Recipes

CHOW Bagel

I would like to make this recipe the night before and boil and bake them the next morning. Should the dough rise and then put it in the fridge- or should it rise and be formed into bagel shape and then put in the fridge? thanks.

howell | Jun 26, 2008 05:14PM
Make them and shape them then put them in the fridge to prove over ight, they will get an exceptional depth of flavour that way!

Mar 14, 2009
Romney_Pete in Recipes

CHOW Bagel

Zuriga, go to Boots and buy Malt Extract it's not too expensive and will give a great taste.

Mar 14, 2009
Romney_Pete in Recipes

CHOW Bagel

To cmoewes and any other US citizen resident in the UK. If you are used to using lye in your water to boil the bagels, then it's called caustic soda over here also for the strong flour to make the bagels in the first place try Waitrose extra strong Canadian bread flour!

Mar 14, 2009
Romney_Pete in Recipes