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CHOW Bagel

I use a recipe from The Bread Baker's Apprentice by Peter Reinhart and it makes amazing bagels. Does take more time...you proof them in the fridge overnight but I think that makes the flavor really develop. Also add a little baking soda to the water boil to increase the alkalinity so it's more like "New York" bagels. I usually boil for 1 minute 45 seconds on each side so I get a chewy bagel inside before baking.

Mar 29, 2011
teela in Recipes