Beyond Bread

"I eat bread, therefore, I am." – Anthony Bourdain

Rosen’s Bagels

with one comment

With a bit more time to focus on bread, I have been refining weekend over weekend my bagel recipe.  Here is a photo from my most recent bagel bake:

Freshly baked homemade bagels

Freshly baked homemade bagels

I’ve rolled these bagels with my new favorite rolling technique.  This involves rolling each 4.5 ounce piece of dough into an 8-inch log.  Then wrapping that log around the hand, and rolling to seal.  This works really well, and shapes the bagels beautifully I think.

The primary criticism I get when people taste these bagels is that the crust is a bit “tough.”  I am still trying to figure out what exactly that means, and how can I make a more pleasing crusty texture.

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Written by mrosen814

September 22, 2009 at 12:50 am

Posted in Bagels

Tagged with ,

One Response

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  1. delicieux
    keep ’em coming

    suzie

    September 21, 2009 at 5:21 pm


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