Re:bagels

[Guest guest]

Thank you Cristina, this is what I was afraid of! If I do this recipe, I

won't raise it twice.

Lolita

>I did these a couple of weeks ago, they were gone very quickly, but

>they were horrible to work. I managed to raise the first time ok.

>When I was kneading them to make pretzels, they were falling apart,

>but I amnaged to get them done. But, when I slide them in the water,

>they just got crumbly and startedbraking; they never got to rise

>properly the second time, so I assumed that was the problem. I also

>thought that next time I would double the yeast, and see if they do

>better.

>When they were sone cooking, the inside diod not looked fully done,

>but they tasded fine, just a little goey, or better, uncooked

>looking, not really goey (do you know what i mean? like when the

>dough doesn't rise, so it doesn't do " right " ?).

[Guest guest]

I missed the bagel recipe, I've been using one from an old Moosewood

cookbook that takes a tablespoon of yeast. I rasie them only once

after I form them, and bake them after boiling. They turn out pretty

well.

Ellie

> Thank you Cristina, this is what I was afraid of! If I do this

recipe, I

> won't raise it twice.

>

>

> Lolita

>

>

> >I did these a couple of weeks ago, they were gone very quickly, but

> >they were horrible to work. I managed to raise the first time ok.

> >When I was kneading them to make pretzels, they were falling apart,

> >but I amnaged to get them done. But, when I slide them in the

water,

> >they just got crumbly and startedbraking; they never got to rise

> >properly the second time, so I assumed that was the problem. I also

> >thought that next time I would double the yeast, and see if they do

> >better.

> >When they were sone cooking, the inside diod not looked fully done,

> >but they tasded fine, just a little goey, or better, uncooked

> >looking, not really goey (do you know what i mean? like when the

> >dough doesn't rise, so it doesn't do " right " ?).