Comments on: peter reinhart’s bagels http://smittenkitchen.com/2007/09/bronx-worthy-bagels/ Sat, 21 Nov 2009 05:42:25 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: laura http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-332400 laura Fri, 20 Nov 2009 03:42:35 +0000 http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-332400 I started these last night leaving the sponge in the fridge overnight and making the dough in the morning to retard throughout the day. I used malt powder and high gluten flour but did not add in the last 3/4 cup of flour because my dough was already formed and quite stiff (it actually broke the welded handles off my KitchenAid bowl at the lowest speed). I boiled one minute on each side and feel the crust has the right "chew" but would like the interior to be more dense (perhaps the bit of flour I left out would have helped) and have just a little more salt (I did not use any toppings...maybe rock salt would be perfect). Regardless, it was a fun process and a good recipe. I started these last night leaving the sponge in the fridge overnight and making the dough in the morning to retard throughout the day. I used malt powder and high gluten flour but did not add in the last 3/4 cup of flour because my dough was already formed and quite stiff (it actually broke the welded handles off my KitchenAid bowl at the lowest speed). I boiled one minute on each side and feel the crust has the right “chew” but would like the interior to be more dense (perhaps the bit of flour I left out would have helped) and have just a little more salt (I did not use any toppings…maybe rock salt would be perfect). Regardless, it was a fun process and a good recipe.

]]> By: Daniel http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-326050 Daniel Tue, 20 Oct 2009 20:09:15 +0000 http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-326050 Oh man, I was just thinking about my BBA bagels. I had the last three(!) in one sitting last week, after finding them inside the bottom drawer of the freezer next to all the hops and yeasts. Love the story from SantaDad Oh man, I was just thinking about my BBA bagels. I had the last three(!) in one sitting last week, after finding them inside the bottom drawer of the freezer next to all the hops and yeasts. Love the story from SantaDad

]]> By: Ana http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-320181 Ana Sun, 20 Sep 2009 14:43:43 +0000 http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-320181 The whole process of making these was terrifying and I kept having to turn to my better half to reassure me that everything was going to be FINE regardless of the outcome. I was nervous all last night and all this morning until five minutes ago when the baking was done and I chomped down on my first sesame seed bagel slathered in butter. Ahh. They're really bagels! Thank you so much for this recipe, and WELCOME to your son! The whole process of making these was terrifying and I kept having to turn to my better half to reassure me that everything was going to be FINE regardless of the outcome. I was nervous all last night and all this morning until five minutes ago when the baking was done and I chomped down on my first sesame seed bagel slathered in butter. Ahh. They’re really bagels! Thank you so much for this recipe, and WELCOME to your son!

]]> By: Emily http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-314917 Emily Tue, 25 Aug 2009 02:48:36 +0000 http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-314917 I just made these. Lordy, are they good. The baking time was really unprecise, but I just kept a close eye on them. I made a half batch and made it into 8 bagels, and they're a really large; I should have made 10 or 12. They just seemed a lot smaller when they were just in ball form... I didn't have barley malt syrup and used agave nectar instead in both the dough and the boiling water, and I think it worked really nicely. They got a little bit of that bagel-shop taste you mentioned, which was great. Whether it was as good as with the syrup I can't say, but I definitely like it with the agave. I already ate one of these slathered with butter tonight and it's taking all my willpower not to eat another one. I'm looking forward to my colby jack, hummus, and cucumber sandwich on one at work tomorrow. If only I had some avocado too. I just made these. Lordy, are they good. The baking time was really unprecise, but I just kept a close eye on them. I made a half batch and made it into 8 bagels, and they’re a really large; I should have made 10 or 12. They just seemed a lot smaller when they were just in ball form…

I didn’t have barley malt syrup and used agave nectar instead in both the dough and the boiling water, and I think it worked really nicely. They got a little bit of that bagel-shop taste you mentioned, which was great. Whether it was as good as with the syrup I can’t say, but I definitely like it with the agave. I already ate one of these slathered with butter tonight and it’s taking all my willpower not to eat another one. I’m looking forward to my colby jack, hummus, and cucumber sandwich on one at work tomorrow. If only I had some avocado too.

]]> By: meg http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-311667 meg Tue, 04 Aug 2009 14:42:24 +0000 http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-311667 I skipped the malt/barley options, used honey as my sweetener, and just ate a sample of my first batch of bagels. Holy smokes, these are scrumptious! Perfectly golden and chewy. Won't be heading to the bagel shop for a while! :) I skipped the malt/barley options, used honey as my sweetener, and just ate a sample of my first batch of bagels. Holy smokes, these are scrumptious! Perfectly golden and chewy. Won’t be heading to the bagel shop for a while! :)

]]> By: Mark http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-307590 Mark Tue, 21 Jul 2009 13:17:07 +0000 http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-307590 Baked off the bagels this morning. I made 22 - 3 ounces each, boiled with the baking soda and malt syrup. I made some plain, some with fresh onion mixed with oil, and then some with some type of dried garlic topping we had in the spice cabinet. I don't suggest the fresh onion as they are a bit oily and take a few minutes longer to bake, but the others look great! I tried a plain bagel, though I would have preferred a garlic one which I'll save for my tasters. The bagel was quite chewy, crispy on the outside, but a bit tough in the middle. The next time I try these I'll be making them a bit fatter. i know that these will be great toasted! I'll be making my deliveries soon. TTFN Baked off the bagels this morning. I made 22 – 3 ounces each, boiled with the baking soda and malt syrup. I made some plain, some with fresh onion mixed with oil, and then some with some type of dried garlic topping we had in the spice cabinet. I don’t suggest the fresh onion as they are a bit oily and take a few minutes longer to bake, but the others look great! I tried a plain bagel, though I would have preferred a garlic one which I’ll save for my tasters. The bagel was quite chewy, crispy on the outside, but a bit tough in the middle. The next time I try these I’ll be making them a bit fatter. i know that these will be great toasted! I’ll be making my deliveries soon. TTFN

]]> By: Mark http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-307264 Mark Mon, 20 Jul 2009 21:49:18 +0000 http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-307264 Okay, I think I'm in trouble as I just mixed this dough in my Kitchenaid and after about 5 minutes the dough hook just stopped mixing! I hear the motor running, but no action. I'll check it out again tomorrow after the machine cools down and with luck I won't have to tell my wife!! Anyways, the process for these seems pretty straight forward. I found the malt syrup at the local health food store, though it's a bit expensive at $6.99 for a fairly small jar. Unlike other bagel recipes I've tried, this dough feels good; silky and smooth. I've hidden the 3 trays in our spare refrigerator out in the garage and can't wait to boil and bake tomorrow. I'm currently unemployed so to fill my time I bake and then pass it out to family and friends. My favorites are mandel bread, chocolate rugelach, challah, and now bagels! My friends don't won't me to find a job, but my wife thinks differently! Okay, I think I’m in trouble as I just mixed this dough in my Kitchenaid and after about 5 minutes the dough hook just stopped mixing! I hear the motor running, but no action. I’ll check it out again tomorrow after the machine cools down and with luck I won’t have to tell my wife!!

Anyways, the process for these seems pretty straight forward. I found the malt syrup at the local health food store, though it’s a bit expensive at $6.99 for a fairly small jar. Unlike other bagel recipes I’ve tried, this dough feels good; silky and smooth. I’ve hidden the 3 trays in our spare refrigerator out in the garage and can’t wait to boil and bake tomorrow. I’m currently unemployed so to fill my time I bake and then pass it out to family and friends. My favorites are mandel bread, chocolate rugelach, challah, and now bagels! My friends don’t won’t me to find a job, but my wife thinks differently!

]]> By: Kyla http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-305251 Kyla Wed, 15 Jul 2009 14:28:29 +0000 http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-305251 OMG! - made these this morning.....these are bagels! OMG! – made these this morning…..these are bagels!

]]> By: charlie http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-304000 charlie Mon, 13 Jul 2009 04:57:39 +0000 http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-304000 Thanks for the tip! The bagels turned out great. I documented my liberties with the recipe (and there are many)... and I managed to take ONE picture. Check it out, if you like: http://supacharlie.blogspot.com/2009/07/bagels.html Thanks for the tip!
The bagels turned out great. I documented my liberties with the recipe (and there are many)… and I managed to take ONE picture. Check it out, if you like: http://supacharlie.blogspot.com/2009/07/bagels.html

]]> By: deb http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-303783 deb Sun, 12 Jul 2009 16:18:24 +0000 http://smittenkitchen.com/2007/09/bronx-worthy-bagels/#comment-303783 I usually find that it gets less sticky. One tip (and I realize now that this post does not link to my <a href="http://smittenkitchen.com/2007/02/for-beaming-bewitching-breads/" rel="nofollow">Bread Tips post</a>, but it should!) that works great for me is that when I get into one of those frustrating bread phases where I am adding flour and adding flour and the dough still feels too sticky to work with, to step aside and let it rest (with a piece of plastic wrap or an upturned bowl over it) for five minutes. When you come back, the dough has often magically absorbed that added flour and the glutens have relaxed a bit, making the dough a lot less sticky. It can save you from adding too much flour, which in the end will just make the bread tougher. I hope that helps, at least for next time. Share your pictures when they're ready! I usually find that it gets less sticky. One tip (and I realize now that this post does not link to my Bread Tips post, but it should!) that works great for me is that when I get into one of those frustrating bread phases where I am adding flour and adding flour and the dough still feels too sticky to work with, to step aside and let it rest (with a piece of plastic wrap or an upturned bowl over it) for five minutes. When you come back, the dough has often magically absorbed that added flour and the glutens have relaxed a bit, making the dough a lot less sticky. It can save you from adding too much flour, which in the end will just make the bread tougher. I hope that helps, at least for next time. Share your pictures when they’re ready!

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