Home Bread-Bakers v108.n011.2


"Steve Gomes" <finnygomes@msn.com>
Sun, 23 Mar 2008 11:30:30 -0600
I need some therapy. I am discouraged. I can't get my bagels to turn 
out as they do in the bagel shop. I was told that the best way is to 
make the dough and then form the bagels and let them rest for about 
1/2 hour before putting them in the boil. They don't seem to have 
much flavor. I was told that you can substitute molasses for malt 
powder. Anybody have any good luck with bagels? It may be one of 
those things you just buy a dozen from the shop. Like beer it is too 
much work and not economical to make a small batch.