Reinhart bagels- success!

amazonium on 22 Nov 2009 at 07:57

I finally have a decent-looking batch of bagels this morinng, using PR's recipe. They are a bit more plump and round than I would have liked and some of them actually burst a bit but I hadn't made them using All-Trumps flour before. That flour is amazing stuff, eh? I am waiting for them to cool before checking out the interiors. I bought some Italian butter yesterday that comes from the Parma region so it should be yummy stuff. I was raised on homemade butter from our Jersey milk cow so I am always sampling new butters to try and capture that childhood taste memory. So far the closest I have found is the Irish Kerrygold butter. Now, if I can just figure out how to upload some photos I will share the bagel pics.

Amazonium

http://www.hippolytacancook.blogspot.com/

Yup, I boiled them for one minute on each side. PR specifies that if you want a chewier bagel you may boil them longer but I didn't, so I didn't! I just sliced one open and the crumb seems to be very tender and open so perhaps I should have boiled them longer- hmmmm. I didn't expect them to rise so much once they were in the oven so next time I will make the rings a little larger. Each ball was 133 grams. I did the hand-rolled method which I prefer over the 'poke-your-finger-in-the-middle-of-the-ball' method. They look more 'rustic'. which I prefer. Now on to his brioche!

Amaz

http://www.hippolytacancook.blogspot.com/

 

 

I didn't have much success with just dipping the boiled bagels in the seeds. Some stuck but most didn't. Maybe it isn't de rigueur to use an egg wash but I think I will use one next time. I prefer the seeds on the bagel and not on my lap :-)

Does anyone have a good recipe for making lox???

Amaz

 

 http://www.hippolytacancook.blogspot.com/

They are easy to make and since the dough retards overnight they are perfect to make in the morning for breakfast. I would guess that it took 45 minutes or so from frig to table this morning. Not bad at all for a lazy Sunday morning.