<< From: "BrownleeS" <BrownleeS@dsmo.com>
Subject: Re[2]: Bagels--boiling and baking time/temp help
Date: Wed, 19 Mar 97 15:04:39 EST
Cindi -
Thanks for all the great info. I have one question
about your recommendations. Do you think it's good to
freeze the just-formed bagels even if you want to bake
them right away? I mean, are they BETTER for having
been frozen? Or, it is just for convenience, and so you
can bake them right before you eat them (which is a
wonderful idea and I might follow your instructions to
the letter and do just that :)). Also, what you imply
is that they don't need the second rise, after they are
formed. Right?
Thanks again!
Shari
brownlees@dsmo.com
From: "Joan Mathew" <cmathew@iadfw.net>
Subject: Re:Bagels--boiling and baking time/temp help
Date: Sun, 23 Mar 1997 04:52:26 -0500
I have not tried this trick, although I've made bagels on many
occasions. When you take the bagels out of the freezer, do you let
them come to room temperature for some period before submerging them
in the boiling, malted water? I know they will puff up, but it seems
that if they are not yet room temperature the amount of "puffing"
will be reduced somewhat. Just wondering...
Joan >>
To Shari and Joan:
(Sorry I took so long to reply -- been out of town most of last week)
You don't have to bring the bagels to room temp. Just put them directly
from the freezer into the water bath, then straight into the oven (be
sure oven is preheated). The first time I tried this I thought the bagels
still looked small and puny after the water bath, but they puffed up so much
in the
oven that the holes closed up. These bagels are actually "puffier" and
better developed than other methods I've tried. (Using a traditional
method, my
bagels always deflated when I tried to transfer them to the water bath after
the 2nd rise)
Hope this helps!
Cindi