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Darcie
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Post subject: Re: Bagels  Posted: Fri Jan 03, 2014 12:45 pm |
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
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Darcie
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Post subject: Re: Bagels Posted: Fri Jan 03, 2014 12:48 pm |
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
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And to respond to your post from 2011 - I don't use my KA with bagel dough because it can't handle the dough (please read that with Jack Nicholson's voice). I use my Kenwood for bagels. I can't wait for my $.012 shipping Sir Lancelot High Gluten flour to get here so I can make some bagels too.
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Amy
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Post subject: Re: Bagels Posted: Fri Jan 03, 2014 3:48 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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I split the dough in half and rested it a lot. It worked. Bagels about to be retarded.
Amy
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Amy
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Post subject: Re: Bagels Posted: Sat Jan 04, 2014 3:10 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Tried something new this time I really liked. (And it was based on a mistake I made.)
I meant to add barley malt syrup to the dough, but forgot. Instead, I read about adding it to the poaching liquid, and I've got to say, I really like the results. The bagels are excellent!
Amy
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