tag:blogger.com,1999:blog-21718724.post6662809273232730702..comments2023-11-02T15:33:54.073+01:00Comments on La Cerise: Homemade BagelsKai Carverhttp://www.blogger.com/profile/15104699147862191024noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-21718724.post-23923825428695864442012-08-17T18:31:42.850+02:002012-08-17T18:31:42.850+02:00Hi, I'm looking for advice on working with yea...Hi, I'm looking for advice on working with yeast in particular. Any suggestions would be really fantastic. Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21718724.post-35736810075523122852010-11-18T06:27:11.873+01:002010-11-18T06:27:11.873+01:00When you get involved in the process of making bag...When you get involved in the process of making bagels, you will then realize that it is not just merely baking - but a work of art that needs to be mastered in order to produce top quality and delicious bagels. Finding the perfect bagel shop in town or getting to bake it right is not that easy, and this is why when you have found the right recipe for it - be thankful and share it to others.Fort Lauderdale cateringhttp://www.towerdeli.comnoreply@blogger.comtag:blogger.com,1999:blog-21718724.post-7513114653304118612009-03-23T05:47:00.000+01:002009-03-23T05:47:00.000+01:00Thank you for the great tips! Your pictures are wo...Thank you for the great tips! Your pictures are wonderful!<BR/> I love authentic boiled bagels... this is a link to the recipie that I use... it makes what I think to be just about the best bagels I have tried to date, almost as written. http://www.pastrywiz.com/archive/bagels2.htm<BR/>My wife loves wheat bagels... I reccomend doubling the honey called for, and I think that a egg white baste is better than the yolk as called for. I top mine with wheat germ for a bit of crunch, and cover the bagels during the last 10 minutes, or until the internal temp is about 195F<BR/>try it out and see if you like it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21718724.post-23666656580730671182008-06-05T21:47:00.000+02:002008-06-05T21:47:00.000+02:00I'm Sophie, Key Ingredient's Chief Blogger. We wo...I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this adapted bagel recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)<BR/><BR/>Sophie<BR/>http://blog.keyingredient.com/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21718724.post-90856939279971330702007-09-24T10:03:00.000+02:002007-09-24T10:03:00.000+02:00Stacy - Thanks for leaving a comment, and for shar...Stacy - Thanks for leaving a comment, and for sharing another useful post. Good tip on the Zopfmehl, I'll have to try.Astridhttps://www.blogger.com/profile/02396975544230662006noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-31511957077661979212007-09-23T16:04:00.000+02:002007-09-23T16:04:00.000+02:00I have been really craving bagels, and now I see t...I have been really craving bagels, and now I see that you've successfully made them so we might have a stab at it... I've also seen another recipe here (http://www.justhungry.com/2004/01/bagels_and_bagu.html) so maybe we'll make both!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21718724.post-412754197346008622007-04-30T18:10:00.000+02:002007-04-30T18:10:00.000+02:00For those who are interested, Tanya has discovered...For those who are interested, <A HREF="http://expatchow.blogspot.com/2007/04/bagels-take-three.html" REL="nofollow">Tanya</A> has discovered another great bagel recipe, which I believe is the same one as posted <A HREF="http://blossomtostem.net/2007/03/16/a-good-bagel-is-hard-to-find/" REL="nofollow">here</A>. I'll try this recipe asap as it means you can have fresh bagels in the morning quite easily...Astridhttps://www.blogger.com/profile/02396975544230662006noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-82663045905245176052007-03-04T20:36:00.000+01:002007-03-04T20:36:00.000+01:00Deinin - I do add molasses to the water, I don't k...Deinin - I do add molasses to the water, I don't know if it does anything but I guess it's similar to the malt syrup<BR/><BR/>Freya - Thanks for visiting, I enjoyed checking out your blog too!Astridhttps://www.blogger.com/profile/02396975544230662006noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-12382735159622456522007-02-13T17:38:00.000+01:002007-02-13T17:38:00.000+01:00Hi Astrid! I have just stumbled across your blog w...Hi Astrid! I have just stumbled across your blog whilst bored at work - it is a wonderful site, very informative with some great photography! I look forward to trying out some of your recipes and posting about them on my blog! <BR/>Thanks!<BR/>FreyaFreyahttps://www.blogger.com/profile/13545988711685277697noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-7193351295193726462007-02-13T13:34:00.000+01:002007-02-13T13:34:00.000+01:00Pretty! I've made bagels twice in the last month, ...Pretty! I've made bagels twice in the last month, after five long bagel-deprived years. My recipe was very similar, except it called for a few tablespoons of syrup to be added to the cooking water - I think more for color than anything else, but they did have that slight sweet chewiness to them that I seem to recall from my Authentic NYC Bagel Experience.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21718724.post-21390449207059341832007-02-13T11:29:00.000+01:002007-02-13T11:29:00.000+01:00Hi m - Thanks for the tip! you don't find it gets ...Hi m - Thanks for the tip! you don't find it gets too hot in the oven as the fermentation process develops? My super probe thermometer just died on me and I won't be able to keep tabs on the oven temperature during the rising proccess.<BR/><BR/>Hi Alfred! Thanks for dropping by. Yeah, comments, well half of them are mine anyway, and food does seem to get more attention than marketing. You could always post some good photos of the incredible food that's available in your area, I'm sure people would love it!Astridhttps://www.blogger.com/profile/02396975544230662006noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-31299923486753977422007-02-13T11:13:00.000+01:002007-02-13T11:13:00.000+01:00"Tackling", "Challenge". "Learning Curve"...You ca..."Tackling", "Challenge". "Learning Curve"...<BR/><BR/>You can shake the lady out of the Business School, but you can't shake the Business School out of this lady !!!<BR/><BR/>I'm so enraged to see all these comments while my Blog on Asian MArketing is deserted !!!Alfred LARGANGEhttps://www.blogger.com/profile/05096015490363022401noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-40108500462146271262007-02-12T19:58:00.000+01:002007-02-12T19:58:00.000+01:00Beautiful bagels! I'm going to have a go at these ...Beautiful bagels! I'm going to have a go at these today. I wanted to comment though on your rising problem. I took a boulangerie course at the CB and we used a proving oven for the bread. The way I recreate that at home is to put a jug or kettle of steaming hot water into my large microwave or oven with the bread while it rises, with the door closed. Yeast loves a warm, moist, environment.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21718724.post-12487406844258369622007-02-12T16:12:00.000+01:002007-02-12T16:12:00.000+01:00Hi Tanya! I answered the following directly on you...Hi Tanya! I answered the following directly on your blog: Hey, great post! Those make me hungry! I wish they could be whipped up in a jiffy. They look great, and no more lumpy than mine. It's just that by the third batch, I learned to tuck all the lumps underneath the bagels. Kind of cheating, but it makes a smooth top and a very rumpled bottom.<BR/>Anyway I thought of you as I wondered which flour to use with these. I too read the Cooks Illustrated recipe and felt discouraged by the flour issue.<BR/>I also made a fourth batch this weekend. I let the dough rise a little less than an hour, shaped the bagels and then put them in the fridge overnight (I wanted bagels in the morning). However it wasn't such a good idea, they were a bit deflated by the time they baked. The taste was great, but they were flat-ish. I should reread the Cooks Illustrated recipe, I believe they use an overnight rising techique.Astridhttps://www.blogger.com/profile/02396975544230662006noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-39812783386243846452007-02-12T15:56:00.000+01:002007-02-12T15:56:00.000+01:00Hi Astrid, I was inspired by your posting and trie...Hi Astrid, I was inspired by your posting and tried these bagels (10 years after my first attempt at bagels). They were great, but per usual, not nearly as beautiful as yours. I cut the dough into 16 pieces and wow, they were tiny, but cute. I posted pics on my blog: swisschow.blogspot.com<BR/>Can't wait to see what you make next.Tanya Dhttps://www.blogger.com/profile/13913356411257627601noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-80989180478463430402007-02-11T18:46:00.000+01:002007-02-11T18:46:00.000+01:00Anonymous - Thanks! Jen - I'm delighted you tried ...Anonymous - Thanks! <BR/>Jen - I'm delighted you tried making these, and that they worked for you. Shaping is a challenge, and seems to improve with practice. But also remember, I chose the prettiest ones for these pictures!Astridhttps://www.blogger.com/profile/02396975544230662006noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-18569306762037924872007-02-11T18:16:00.000+01:002007-02-11T18:16:00.000+01:00Hi Astrid,After tasting yours last weekend I had t...Hi Astrid,<BR/><BR/>After tasting yours last weekend I had to try it myself this weekend. I let Ava and Mike help and as a result they were not uniform at all and baked rather inconsistently. They still tasted good but I think next time I will put in the extra effort to form them better. We made sesame, onion and salt bagels today. Delicious! Thanks for a great recipe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21718724.post-50717084590640378632007-02-06T17:56:00.000+01:002007-02-06T17:56:00.000+01:00I love bagels!I love bagels!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21718724.post-43060071699498077742007-02-06T10:11:00.000+01:002007-02-06T10:11:00.000+01:00Béa - I look forward to your version of these bage...Béa - I look forward to your version of these bagels, I'm sure they will be a feast for the eyes<br /><br />Hélène - I'd love to see the other blogs with bagels on them. I'll have a look aroundAstridhttps://www.blogger.com/profile/02396975544230662006noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-69563745972634557682007-02-06T03:04:00.000+01:002007-02-06T03:04:00.000+01:00These little bites are going fast around bloggers....These little bites are going fast around bloggers. Yours look really great!Helenehttps://www.blogger.com/profile/15119932841882891505noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-81967853546164798962007-02-05T11:44:00.000+01:002007-02-05T11:44:00.000+01:00Hi Kai!
Yes, it's a simple recipe:
Knead dough,...Hi Kai!<br /><br />Yes, it's a simple recipe: <br /><br />Knead dough, let it rise 1 hour or so, shape bagels, boil briefly, add toppings, bake. <br /><br />Flour types: I don't really know but I bet you can play around with different flours. I used a Swiss halb-weiss flour which I believe has more gluten than all-purpose. <br /><br />Nicky used type 450 flour, which I believe converts to 45 flour in France, right? But isn't that less glutinous flour, more like cake flour? Other sources I've read recommend using bread flour to develop a good chewy texture. Also other recipes seem to suggest the dough has to rise overnight in the fridge to ferment somewhat. I want to try that so that we can have bagels in the morning.Astridhttps://www.blogger.com/profile/02396975544230662006noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-76401709862511330472007-02-05T11:37:00.000+01:002007-02-05T11:37:00.000+01:00I am stunned by these beautiful bagels. I MUST try...I am stunned by these beautiful bagels. I MUST try this recipe soon!<br /><br />Only thing is, it seems a bit complicated, but maybe it's just the editorial comments around it. <br /><br />Basically, it's bread, except you add a teaspoon of oil, you shape it like a donut, and you boil it for one minute, correct?<br /><br />I can't wait to try this. <br /><br />Also, how would you do uh pumpernickel or rye bagels? What kind of flour would you use and where would you get it, I wonder? I quite like the "marbled" kind too.Kai Carverhttps://www.blogger.com/profile/15104699147862191024noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-6776343717523972092007-02-03T04:10:00.000+01:002007-02-03T04:10:00.000+01:00Well done. I am inspire to try too!Well done. I am inspire to try too!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21718724.post-77521078075248019812007-02-02T08:01:00.000+01:002007-02-02T08:01:00.000+01:00Hi Raul. I didn't know bagels either until I went ...Hi Raul. I didn't know bagels either until I went to Boston when I was 18, and was missing European-style bread (Boston didn't offer much good bread in those days). Thanks for the wikipedia link, with videos (yay food videos!).Astridhttps://www.blogger.com/profile/02396975544230662006noreply@blogger.comtag:blogger.com,1999:blog-21718724.post-58546161263271903422007-02-02T07:35:00.000+01:002007-02-02T07:35:00.000+01:00Again a nice recipe. Thanks for your advises and s...Again a nice recipe. Thanks for your advises and sharing your experience. :-)<br /><br />I did not know much about bagels so i went to the wikipedia<br />(http://en.wikipedia.org/wiki/Bagel). they have a couple of nice videos (see external links)Anonymousnoreply@blogger.com