bagels

Bagel Topping Stickiness

Forums:

Hi all,

I am looking for tips on making toppings/seeds stick atop the bagels I bake. I am thinking of making a solution of egg whites and water, and misting that solution over the toppings once on the bagel.

Thoughts and suggestion would be very much appreciated!

Thanks,

Michael

Floyd's Bagels

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Misc.

Sometimes I feel as dumb as a box of rocks, but right now I'm driving myself nuts trying to find Floyd's recipe for bagels. Could someone please give me the link, I will be forever grateful.

Carol

bagels: can you freeze after boiling?

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General

Has anyone out there tried freezing bagels after boiling but before baking? I have to make brunch for 50 on the morning of my sister's wedding and really want everything to be as fresh as possible. The general plan would be to thaw them in the fridge the night before and then bake them in the morning. Unfortunately I just thought of this possibility and don't have time to experiment before the actual event. Thanks in advance for any suggestions!

Summer

Shaping bagels - and bagel boards

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General

Last Saturday night I decided to try baking bagels. I had just received my order of KAF Sir Lancelot flour, so I turned to Hamelman's "Bread" and used his straight dough bagel recipe (which I later discovered is the same recipe used by our good friend, baker Norm). Happily, my Artisan mixer survived, but due to my own lack of planning, at 11:45 p.m. I was staring at three pounds of very stiff dough, ready to be shaped into bagels.

bagels with old fermented dough

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General

Butter in Bagel Dough?

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Artisan Baking

Beranbaum's bagel recipe calls for butter in the dough....have you done this? If so, how do you compare it to bagels without butter included in the dough? Thanks.

February 28, 2009 - 4:26pm

Floydm

Birthday cake and wood oven bagels

A busy morning today. First up was a birthday party for my son at a local rollerskating rink. The high point was the Spy vs. Spy theme cake that dstroy decorated:

Based on this image. Note that the wick of the bomb was a candle.

After that it was over to Tastebud, where Peter Reinhart was meeting with a bunch of Portlanders who are testing the recipes for his upcoming book.

I met a number of his testers and tried a few of their creations, which were all good. As I said in my previous post, I'm looking forward to trying the new set of recipes they are coming up with.

We also tried some of the wood oven bagels that they make at Tastebud.

Delicious, dense, shiny, and chewy, definitely the best bagels I've had in Portland.

Tastebud is walking distance from the apartment I lived in in college and where we lived when we got married. Sigh... if only it had been there when I lived in the neighborhood, back when "weekend mornings" meant "brunch," not "cartoons." Oh well...