Comments on: Bagels

By: Foivi Geller

Foivi Geller — Thu, 02 Feb 2012 13:15:49 +0000

Soooo glad i found you neighbor!
Kisses from a rainy Athens, Greece:)
Foivi

P.S.
Bagels turned out perfect!!

By: Karen and Grace / 4 « karen & grace

Karen and Grace / 4 « karen & grace — Wed, 03 Jun 2009 10:58:39 +0000

[...] to me: my ankle’s injured but my stomach’s alright!), I’ve been looking at a lot of recipes on food blogs and tons of food photos and marveling at food books as well during the past [...]

By: breakfast at murrayfield » Karen and Grace / 4

breakfast at murrayfield » Karen and Grace / 4 — Tue, 28 Oct 2008 11:22:58 +0000

[...] to eat real food (even if it doesn’t make sense to me), I’ve been looking at a lot of recipes on food blogs and tons of food photos and marveling at food books as well during the last [...]

By: Cenk

Cenk — Sat, 20 Sep 2008 19:38:00 +0000

Ragamuffin girl – Thank you! Glad to hear my posts are addictive!

Hillary – It was fun! Thanks for stopping by.

AppetiteforChina – I had New York bagels before. Although different, these were quite dense too.

Tartelette – Thanks. Glad to hear you liked them.

Salvia, Deniz, Leonor – Thank you!

Rani – I am really not sure what went wrong with your retarding process… Mine turned out quite dense and chewy actually. I’ve used brown sugar and it worked fine for me. The recipe mentions longer boiling time for denser bagels. It might be a good idea to buy the book. It explains the retarding process and the reasoning behind it in greater detail.

By: Rani

Rani — Sat, 20 Sep 2008 00:30:47 +0000

Hi! I tried your recipe and it turned out to be really delicious. I didn’t use malt syrup. Since i’m not an experienced baker, may i pose a few questions:

1. Why the dough needs to be retarded overnight in the fridge?

2. I tried boiling the dough straight after retarding overnight and it becomes flat bagel because the dough was very expanded. So I tried kneading and forming the dough after retarding and the result came much better. Do you think forming the dough after retarding a good idea?

3. My husband complimented the appearance of the bagel, but he complains that it still didn’t taste like new york bagel. He said the interior is not as dense and chewy as the new york ones. What do you think the workaround of this? How to make the interior denser and more chewy? I tried boiling for a bit long period. Should i also reduce the yeast amount, and should i use malt syrup instead of brown sugar/honey?

thank you!

By: Leonor

Leonor — Mon, 15 Sep 2008 22:32:29 +0000

I love bagels and I’ve never tried to make them…
This is a great moment!

Yours look marvelous!

By: Eating Out Loud » Blog Archive » Freshly made bagels, chewy and delicious!

Sat, 23 Aug 2008 08:40:58 +0000

[...] bagel recipe begins with a warning by Cenk that there will be kneading by hand involved. Given the quantity and [...]

By: deniz

deniz — Tue, 24 Jun 2008 05:45:34 +0000

Cenk I just find out your blog by SF Chronicle and stucked into your blog. I am urgently adding your website to my bookmarks. Excellent job!!! Very esthetic photography and your recipies fells right. I miss the real Bagel taste sooo much with crunchy looking yours seems perfect! I am feeling homesick too and recently dreaming the california burritos with extra cheese and guacamole.
Thanks for sharing.

By: salvia

salvia — Wed, 21 May 2008 14:47:53 +0000

Hi!!! I have just discovered this site and i love it and these bagels look just delicious!!!!

By: athomejaci

athomejaci — Sat, 05 Apr 2008 14:52:09 +0000

I’m curious to know if anyone has tried these with the dough attachment on a Cuisinart food processor… I’m trying to avoid kneading by hand!