Comments on: Bagels http://leitesculinaria.com/29272/recipes-bagels.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 19:18:41 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: David Leite http://leitesculinaria.com/29272/recipes-bagels.html#comment-37461 David Leite Fri, 29 Jul 2011 14:34:58 +0000 http://leitesculinaria.com/?p=29272#comment-37461 Hi Sam, no because it has the malt syrup to feed on. Hi Sam, no because it has the malt syrup to feed on.

]]> By: Sam http://leitesculinaria.com/29272/recipes-bagels.html#comment-37459 Sam Fri, 29 Jul 2011 14:15:58 +0000 http://leitesculinaria.com/?p=29272#comment-37459 When you "Stir the malt syrup, yeast, and salt into the lukewarm water" it doesn't have the flour yet wouldn't it kill the yeast? When you “Stir the malt syrup, yeast, and salt into the lukewarm water” it doesn’t have the flour yet wouldn’t it kill the yeast?

]]> By: Beth Price, LC Director of Recipe Testing http://leitesculinaria.com/29272/recipes-bagels.html#comment-36969 Beth Price, LC Director of Recipe Testing Sun, 17 Jul 2011 16:31:59 +0000 http://leitesculinaria.com/?p=29272#comment-36969 If your dough was brownish, it may have been affected by your choice of barley malt syrup, honey, rice syrup, or malt powder. Try varying this ingredient the next time and let us know the results. If your dough was brownish, it may have been affected by your choice of barley malt syrup, honey, rice syrup, or malt powder. Try varying this ingredient the next time and let us know the results.

]]> By: Sam http://leitesculinaria.com/29272/recipes-bagels.html#comment-36966 Sam Sun, 17 Jul 2011 16:07:05 +0000 http://leitesculinaria.com/?p=29272#comment-36966 Another question. My bagels had a brownish look, it would’ve passed for whole wheat bagels, is there anything I could do for that? Another question. My bagels had a brownish look, it would’ve passed for whole wheat bagels, is there anything I could do for that?

]]> By: Beth Price, LC Director of Recipe Testing http://leitesculinaria.com/29272/recipes-bagels.html#comment-36965 Beth Price, LC Director of Recipe Testing Sun, 17 Jul 2011 15:41:42 +0000 http://leitesculinaria.com/?p=29272#comment-36965 Yes, you are right, salt can kill dissolved yeast. But the addition of flour acts as a buffer and protects the yeast while allowing the salt to works its magic. Salt slows the action of the yeast and gives it time to produce carbon dioxide (C02). It also helps to strengthen the gluten strands, contributes to the rise, increases moisture retention, even aids in the formation of a lovely crust. The bagels may proof at varying rates depending on a myriad of factors, but once they pass the float test, they are ready to go. Yes, you are right, salt can kill dissolved yeast. But the addition of flour acts as a buffer and protects the yeast while allowing the salt to works its magic. Salt slows the action of the yeast and gives it time to produce carbon dioxide (C02). It also helps to strengthen the gluten strands, contributes to the rise, increases moisture retention, even aids in the formation of a lovely crust. The bagels may proof at varying rates depending on a myriad of factors, but once they pass the float test, they are ready to go.

]]> By: sam http://leitesculinaria.com/29272/recipes-bagels.html#comment-36960 sam Sun, 17 Jul 2011 14:21:10 +0000 http://leitesculinaria.com/?p=29272#comment-36960 2 questions. Doesn't salt kill the yeast? I did the float test right when I removed them from the fridge (without waiting the 60 – 90 minutes) and it passed what does that mean? 2 questions.

Doesn’t salt kill the yeast?

I did the float test right when I removed them from the fridge (without waiting the 60 – 90 minutes) and it passed what does that mean?

]]> By: Testers' Choice http://leitesculinaria.com/29272/recipes-bagels.html#comment-15441 Testers' Choice Tue, 15 Jun 2010 00:47:51 +0000 http://leitesculinaria.com/?p=29272#comment-15441 [Sue Epstein] I make bagels often and am constantly trying new recipes to find the perfect one. I think I've found it! Not only were the bagels wonderful—crisp on the outside, with just the right amount of chew on the inside—but Peter Reinhart's directions are clear and precise, even for a novice bagel-maker. He also gives alternatives for forming the bagels, options for different amounts and types of flour, and garnishes. Don't be put off by the length of the recipe. These bagels are easy to make. The length is due to Reinhart’s great detail to ensure perfect bagels. [Sue Epstein] I make bagels often and am constantly trying new recipes to find the perfect one. I think I’ve found it! Not only were the bagels wonderful—crisp on the outside, with just the right amount of chew on the inside—but Peter Reinhart’s directions are clear and precise, even for a novice bagel-maker. He also gives alternatives for forming the bagels, options for different amounts and types of flour, and garnishes. Don’t be put off by the length of the recipe. These bagels are easy to make. The length is due to Reinhart’s great detail to ensure perfect bagels.

]]> By: Testers' Choice http://leitesculinaria.com/29272/recipes-bagels.html#comment-6372 Testers' Choice Thu, 18 Feb 2010 01:47:56 +0000 http://leitesculinaria.com/?p=29272#comment-6372 [Tracey G.] At first it seemed silly to test this recipe. Why would I go through all the trouble of making my own bagels when I live in the Northeast and have at least five good bagel places within a two-mile radius of my home? Yet I thought my 4-year-old son would enjoy seeing how bagels are made, so we gave this recipe a try. The ingredients were easy to find—no problem with the barley malt. There was no long rise time, no tiresome kneading—probably one of the easiest breads to put together. The boiling section of the recipe barely made a mess and the baking was quick. The result: bagels with a slightly crisp exterior and a soft, chewy interior. We used sesame seeds and coarse kosher salt as toppings, both were delicious. I look forward to experimenting more with other variations in the near future. This way I never even need to leave the house for good bagels. Trust me: if this recipe was easy for me with my 4-year-old sous chef, it'll be easy and successful for you as well. [Tracey G.] At first it seemed silly to test this recipe. Why would I go through all the trouble of making my own bagels when I live in the Northeast and have at least five good bagel places within a two-mile radius of my home? Yet I thought my 4-year-old son would enjoy seeing how bagels are made, so we gave this recipe a try. The ingredients were easy to find—no problem with the barley malt. There was no long rise time, no tiresome kneading—probably one of the easiest breads to put together. The boiling section of the recipe barely made a mess and the baking was quick. The result: bagels with a slightly crisp exterior and a soft, chewy interior. We used sesame seeds and coarse kosher salt as toppings, both were delicious. I look forward to experimenting more with other variations in the near future. This way I never even need to leave the house for good bagels. Trust me: if this recipe was easy for me with my 4-year-old sous chef, it’ll be easy and successful for you as well.

]]> By: David Leite http://leitesculinaria.com/29272/recipes-bagels.html#comment-5571 David Leite Thu, 04 Feb 2010 22:13:20 +0000 http://leitesculinaria.com/?p=29272#comment-5571 Thanks for the kind words about the site. Yep, read Mimi's book when it came out. Thanks for the kind words about the site. Yep, read Mimi’s book when it came out.

]]> By: Jeff http://leitesculinaria.com/29272/recipes-bagels.html#comment-5570 Jeff Thu, 04 Feb 2010 22:08:19 +0000 http://leitesculinaria.com/?p=29272#comment-5570 David—I've baked my share of breads...but it would be hard for me to surpass what I used to get on Union Turnpike in Queens! Besides, the appetizing store is right across the street (slice the lox thin please!) and then, of course, the Sunday papers! Louise—my in-laws live in Chapel Hill, and even they'll tell you that bagels down there are nothing but bread with a hole it it. Gotta have that New York flavuh! Great looking site and looking forward to getting back to my baking! -Jeff P. S. Ever read <a href="http://www.amazon.com/exec/obidos/ASIN/0767910559/leitesculinari" target="_blank" rel="nofollow">Mimi Sheraton's The Bialy Eaters</a>? David—I’ve baked my share of breads…but it would be hard for me to surpass what I used to get on Union Turnpike in Queens! Besides, the appetizing store is right across the street (slice the lox thin please!) and then, of course, the Sunday papers!

Louise—my in-laws live in Chapel Hill, and even they’ll tell you that bagels down there are nothing but bread with a hole it it. Gotta have that New York flavuh!

Great looking site and looking forward to getting back to my baking!

-Jeff

P. S. Ever read Mimi Sheraton’s The Bialy Eaters?

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