Cookaholics Bulletin Board

I made Reinhart's bagels yesterday for the first time, baking them off this morning. (I prefer this recipe to the one I'd been using prior.) Andy had to do some hand kneading as the dough was stressing the motor of my KA more than I liked. Darcie, have you ever split the dough in half to avoid that?

They came out looking very nice, but not as crispy/chewy as I like.



I did not have high gluten flour, and I'm going to try that next time. (I used KA Bread Flour instead.) We don't use high gluten at work, so I'll have to buy it retail. (Quelle dommage!) I have pathetic choices in my local grocery store. Short of ordering it from KA does anyone else have a recommendation on brand?

Amy

Amy....they do look beautiful. I have some lox and cream cheese and wish we lived closer!
Ilene

Amy,

They look delicious. I get my high-gluten flour from the kosher grocery. Restaurant supply places (like GFS) only ever seem to have the bromated stuff and I prefer the unbromated.

Would that there were a kosher grocery within 200 miles of me...

Amy

When I read that I heard Mel Brooks' 2000 year old man in my head. And if I had made anything half as gorgeous as those bagels I would be puffed up like a banty hen. Good job.

Mary

All it takes to make pretty bagels is the ability to roll dough balls well. It's not easy and took me a while to master. I wish it were easy to teach via distance learning, but it's best learned one-on-one.

Amy

Amy,

I just use the Butte Creek Mill flour. Not sure what your criteria are for "chewey enough" though. The other way to make them chewy is lots of kneading of course.

Beautiful bagels!!!! Great job Amy! I also have the same issue...no high gluten flour in my area...

Lu

Hey Darc,

Guess who's finally getting their bribe bagels?!

Amy