TLA Recipe Reviews (Pg. 1) - (1643139)

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Boiled Bagels

Reviewed: Feb. 2, 2012
Great recipe! I worked at a bagel shop while in college and we did the traditional boiled bagel and this come pretty close. Some notes: Proofing the bagels - After I shaped the bagels (forming the dough into a small ball and poking a hole in the middle is genius!), I put them on a cookie sheet, let them rise a bit (about 15mins or so) and placed them in the refrigerator for about 45mins. This allows them to proof the rest of the way and helps them retain their shape once you put the bagel into the boiling water. Boiling the bagels - Depending on how you like the texture will determine how long you let the bagel boil. For mine, I only let the bagel boil for about 30-45 seconds which will give it a thin crispy crust and a softer texture inside. I've never heard of letting a bagel boil in water for 7mins., from my experience (baking bagels at 3am - sometimes hungover and having this happen), boiling bagels too long causes them to become water-logged and hard to handle (but if you had success, then I've learned something new!). Also, it's important to keep the water at a very high boil. I dropped one bagel in at a time so the temp wouldn't drop. Seriously, not sure if I'm going to pay $10+ for a dozen bagels around here anymore especially since this recipe was so good! Thanks for posting!!
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Sweet Honey French Bread

Reviewed: May 22, 2008
Amazing bread! It was very simple to make as well as great texture and flavor. I'll be making this again! I didn't really change anything in the recipe except I doubled the ingredients (as I wanted two loaves) and didn't use a bread maker (followed the suggestions from a previous post) - set oven to 375 and egg washed the bread before baking (great color). Perfect!
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