Comments on: Bagels Revisited http://www.wildyeastblog.com/2009/09/02/bagels-revisited/ Notes from my kitchen, in which I bake bread and raise a few other matters Mon, 20 May 2013 06:37:37 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: blog from OUR kitchen » Onion and Poppy Seed Bialys (bookmarked) http://www.wildyeastblog.com/2009/09/02/bagels-revisited/comment-page-1/#comment-54126 blog from OUR kitchen » Onion and Poppy Seed Bialys (bookmarked) Thu, 07 Feb 2013 17:20:50 +0000 http://www.wildyeastblog.com/?p=4413#comment-54126 [...] I found that replacing the high-gluten flour in my usual sourdough bagel recipe with a mixture of 97% flour (the regular flour I use for bread) and 3% vital wheat gluten gave me a bagel that was virtually indistinguishable from the original. - Susan, Wild Yeast, Bagels Revisited [...] [...] I found that replacing the high-gluten flour in my usual sourdough bagel recipe with a mixture of 97% flour (the regular flour I use for bread) and 3% vital wheat gluten gave me a bagel that was virtually indistinguishable from the original. - Susan, Wild Yeast, Bagels Revisited [...]

]]> By: Susan http://www.wildyeastblog.com/2009/09/02/bagels-revisited/comment-page-1/#comment-50606 Susan Sun, 13 Jan 2013 19:33:20 +0000 http://www.wildyeastblog.com/?p=4413#comment-50606 Josette: the dough rests for 10 minutes after mixing and for another 10 minutes after dividing (before shaping). They bagels are put into the refrigerator immediately after shaping. Josette: the dough rests for 10 minutes after mixing and for another 10 minutes after dividing (before shaping). They bagels are put into the refrigerator immediately after shaping.

]]> By: Josette http://www.wildyeastblog.com/2009/09/02/bagels-revisited/comment-page-1/#comment-50605 Josette Sun, 13 Jan 2013 18:30:18 +0000 http://www.wildyeastblog.com/?p=4413#comment-50605 Hi. Newbie here. Is there a step missing for rising the dough after it has been mixed together for 10 minutes? Thanks for any advice! Hi. Newbie here. Is there a step missing for rising the dough after it has been mixed together for 10 minutes? Thanks for any advice!

]]> By: Steven http://www.wildyeastblog.com/2009/09/02/bagels-revisited/comment-page-1/#comment-17683 Steven Sun, 20 Feb 2011 22:02:51 +0000 http://www.wildyeastblog.com/?p=4413#comment-17683 The vital wheat gluten trick was exactly what I needed to make my bagels work. I actually found it at Wal-Mart for under $2. Using 97% bread flour and 3% VWG, my bagels turned out amazing. I did not have anything malt, and frankly didn't want to search around. Used brown sugar and had no problem browning. I didn't think homemade bagels were going to meet my NYC standard, but they absolutely did. The vital wheat gluten trick was exactly what I needed to make my bagels work. I actually found it at Wal-Mart for under $2. Using 97% bread flour and 3% VWG, my bagels turned out amazing.

I did not have anything malt, and frankly didn’t want to search around. Used brown sugar and had no problem browning.

I didn’t think homemade bagels were going to meet my NYC standard, but they absolutely did.

]]> By: Bagels Debut | Majology http://www.wildyeastblog.com/2009/09/02/bagels-revisited/comment-page-1/#comment-17531 Bagels Debut | Majology Tue, 08 Feb 2011 23:07:28 +0000 http://www.wildyeastblog.com/?p=4413#comment-17531 [...] of their child, and to me this means they also must be very healthy, must they not? I just followed Wild Yeast bagel recipe faithfully and crossed my fingers. Thankfully, having no other bagel on display for comparison, I [...] [...] of their child, and to me this means they also must be very healthy, must they not? I just followed Wild Yeast bagel recipe faithfully and crossed my fingers. Thankfully, having no other bagel on display for comparison, I [...]

]]>