tag:blogger.com,1999:blog-69816848568648894012024-03-13T20:05:50.829-06:00Homemade Bagels - How To Make BagelsThis site will show you how to make a variety of bagels in your home. It also outlines some ways that bagels can be served, stored and enjoyed. It also contains a variety of homemade bagel recipes.Bagelmanhttp://www.blogger.com/profile/17055277791986381044noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-6981684856864889401.post-79470574451864436302014-01-09T14:08:00.000-07:002014-02-27T21:08:50.733-07:00Bagel Boards<h3 style="text-align: center;">
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<a href="http://www.homemadebagels.com/2013/09/store.html#!/~/product/category=0&id=34287666" rel="nofollow" style="clear: right; cursor: pointer; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"></a><a href="http://www.homemadebagels.com/2013/09/store.html#!/~/product/category=0&id=34287666" rel="nofollow" style="clear: right; cursor: pointer; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"></a><a href="http://www.homemadebagels.com/2013/09/store.html#!/~/product/category=0&id=34287666" rel="nofollow" style="clear: right; cursor: pointer; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"></a>Start baking homemade bagels in your own kitchen and enjoy the authentic fresh baked goodness by using the same techniques that professional bagel shops use and get professional results. (i.e. evenly baked, shiny, golden brown, crisp crust with a chewy inside).<br />
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Check out all my fast and easy bagel recipes. Bake top quality bagels with the simple bagel recipes posted on this site.<br />
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<span style="text-align: center;"><a href="http://www.homemadebagels.com/2009/10/how-to-make-bagels.html#.UtqzeRDn-Hs">Plain Bagels Recipe</a></span></div>
<div style="text-align: left;">
<span style="text-align: center;"><a href="http://www.homemadebagels.com/2009/11/how-to-make-whole-wheat-bagels.html#.UtquuhDn-Hs">Whole Wheat Bagel Recipe</a></span></div>
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<span style="text-align: center;"><a href="http://www.homemadebagels.com/2009/11/how-to-make-cinnamon-raison-bagels.html">Cinnamon Raisin Bagel Recipe</a></span></div>
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<span style="text-align: center;"><a href="http://www.homemadebagels.com/2009/10/add-toppings-to-your-plain-bagels.html#.Utqu-BDn-Hs">Everything Bagel Recipe</a></span></div>
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<span style="text-align: center;"><a href="http://www.homemadebagels.com/2009/10/add-toppings-to-your-plain-bagels.html#.Utqu-BDn-Hs">Sesame Bagel Recipe</a></span></div>
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<span style="text-align: center;"><a href="http://www.homemadebagels.com/2009/10/add-toppings-to-your-plain-bagels.html#.Utqu-BDn-Hs">Poppy Bagel Recipe</a></span></div>
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<span style="text-align: center;"><a href="http://www.homemadebagels.com/2009/10/how-to-make-sunflower-bagels.html#.Utqu6BDn-Hs">Sunflower Bagel Recipe</a></span><br />
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Bagel Boards for Sale</h3>
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By popular request I am now selling my custom bagel boards! These bagel boards come completely assembled, made with aluminum, cedar and baking burlap. They are used during the first 2-3 minutes of baking to preserve bagel shape and texture.</div>
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Bagelmanhttp://www.blogger.com/profile/17055277791986381044noreply@blogger.com0tag:blogger.com,1999:blog-6981684856864889401.post-37268079552789945222013-11-09T23:41:00.000-07:002014-02-22T15:02:45.486-07:00How To Make Plain Bagels<div>
There are many different recipes and methods for baking bagels. The process that I am going to explain is very similar to what is done in professional bagel bakeries. However, it has been modified to fit the confines of a typical home kitchen.<br />
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Baking bagels the authentic way requires a bit of skill and practice, but when done right can produce fantastic results in your own home oven!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<strong>Helpful Tools</strong><br />
<ul>
<li>8 quart stock pot</li>
<li>standard home oven and range</li>
<li>large spatula</li>
<li>large metal tongs</li>
<li>bread machine</li>
<li>large handled plastic strainer</li>
<li>cooling rack</li>
<li><a href="http://www.ebay.com/itm/121239499174" rel="nofollow" target="_blank">custom burlap covered bagel boards</a></li>
<li>baking/pizza stone (12"W x 12"D) <em>Note: It can be larger but not smaller</em></li>
<li>cookie sheet</li>
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<strong>The Recipe</strong><br />
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<strong>1 1/2 </strong>cups of warm water (110 to 115 F / 45 C)<br />
<strong>1 </strong>Tbsp dry bread machine yeast<br />
<strong>1 </strong>Tbsp granulated sugar<br />
<strong>1</strong> Tbsp barley malt syrup (<em>available at health food or bakery supply stores</em>)<br />
<strong>1</strong> Tbsp vegetable oil<br />
<strong>4</strong> <strong>1/2-5</strong> cups of bread flour<br />
<strong>2</strong> tsp of wheat gluten<br />
<strong>2</strong> tsp of kosher salt<br />
<strong>1/4 </strong>cup corn meal<br />
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<em>Note: Makes 12 bagels</em><br />
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<strong>Mixing The Dough</strong><br />
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I like to use a bread machine to mix and knead the dough. So I put all the ingredients directly into the bread machine pan. In order to dirty as few dishes as possible.<br />
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<a href="http://1.bp.blogspot.com/_5BLMQuw8rZM/Ssq7eCEgUII/AAAAAAAAAZA/4xtg2gyzAlw/s1600-h/BagelMixBreadMachine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r="true" src="http://1.bp.blogspot.com/_5BLMQuw8rZM/Ssq7eCEgUII/AAAAAAAAAZA/4xtg2gyzAlw/s320/BagelMixBreadMachine.JPG" /></a><br />
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<ol>
<li>Pour in 1 Tbsp. vegetable oil.</li>
<li>Pour in 1 1/2 cups hot water. </li>
<li>Barley malt syrup is refrigerated and doesn't really pour; so I usually scoop 1 Tbsp out and then place the measuring spoon into the warm/hot water until it dissovles.<a href="http://2.bp.blogspot.com/_5BLMQuw8rZM/SsrDaQ_8PKI/AAAAAAAAAZI/R4oGGFGvN3c/s1600-h/BagelBarleyMalt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r="true" src="http://2.bp.blogspot.com/_5BLMQuw8rZM/SsrDaQ_8PKI/AAAAAAAAAZI/R4oGGFGvN3c/s320/BagelBarleyMalt.JPG" /></a></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add 1 Tbsp of granulated sugar.</li>
<li>Add 1 Tbsp of bread machine yeast.</li>
<li>Add 1 1/2 of the 4 1/2 total cups of bread flour.</li>
<li>Add 2 tsp. of wheat gluten.</li>
<li>Let this stand for about 5 minutes.</li>
<li>Add remaining 3 cups of flour.</li>
<li>Add 2 tsp. of kosher salt.</li>
<li>Set the bread machine to its dough setting and have it knead the dough for about 20 minutes.</li>
</ol>
<strong>Stuff to do while waiting for the dough...</strong><br />
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<ol>
<li>Center baking stone on middle oven rack.</li>
<li>Preheat oven to 450 F</li>
<li>Fill the stock pot half way with water and bring to a rolling boil.</li>
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<a href="http://3.bp.blogspot.com/_5BLMQuw8rZM/SsrFpV6JcVI/AAAAAAAAAZY/rt2Lbie3hIU/s1600-h/BagelRollingBoil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r="true" src="http://3.bp.blogspot.com/_5BLMQuw8rZM/SsrFpV6JcVI/AAAAAAAAAZY/rt2Lbie3hIU/s320/BagelRollingBoil.JPG" /></a> </div>
<li>Evenly cover cookie sheet with 1/4 cup of corn meal (to prevent bagel dough from sticking)</li>
<li>Wet down the burlap bagel boards liberally with cold water. You may need to do this again just before loading the boards with bagels.</li>
</ol>
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<strong>Form and Shape Bagels</strong><br />
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Remove dough from bread machine and divide and shape into 12 dough-balls.<br />
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<a href="http://3.bp.blogspot.com/_5BLMQuw8rZM/SsrH0aSBzeI/AAAAAAAAAZg/tq2o2CtrL_o/s1600-h/BagelDoughBall.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" r="true" src="http://3.bp.blogspot.com/_5BLMQuw8rZM/SsrH0aSBzeI/AAAAAAAAAZg/tq2o2CtrL_o/s320/BagelDoughBall.JPG" /></a></div>
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Push your thumb through the center making a hole and shape the bagel by rotating it around with both hands. Be sure to make the hole larger then normal as the dough will rise during the baking process.</div>
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<strong>Boil The Bagels</strong></div>
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Using the large plastic handled strainer place 6 bagels at once into the boiling water and gently stir.</div>
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Try to keep the bagels submerged in boiling water as much as possible. Boil for about 45 seconds.</div>
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When the bagels are finished boiling they should feel a bit spongy and offer little resistance when doing a pinch test. Be careful they are really hot!!</div>
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<em>Note: If the bagels are not boiled long enough they will turn into baseballs in the oven. If they are boiled too long then they will go flat and lose there shape.</em></div>
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It is critical that the <a href="http://www.homemadebagels.com/2013/11/bagel-boards.html#.Uwkd1vldV1Z" rel="nofollow" target="_blank">bagel boards</a> are wetted down liberally with cold water so they don't get too hot to handle!!</div>
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Scoop the bagels out all at once with the strainer and place onto burlap boards bottom-side up (<em>usually a little yellow from sitting on the corn meal</em>).<br />
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<a href="http://3.bp.blogspot.com/_5BLMQuw8rZM/SsrPJeFRW_I/AAAAAAAAAao/rsBfqfBr5P4/s1600-h/BagelLineup.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" r="true" src="http://3.bp.blogspot.com/_5BLMQuw8rZM/SsrPJeFRW_I/AAAAAAAAAao/rsBfqfBr5P4/s320/BagelLineup.JPG" /></a></div>
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<em>Note: The purpose of the <a href="http://www.homemadebagels.com/2013/11/bagel-boards.html#.Uwkd1vldV1Z" rel="nofollow" target="_blank">bagel boards</a> is to provide a non-stick surface that will stay relatively cool in the oven while drying the bottom of the bagels. This allows the bagels to be flipped after 2 minutes of baking and helps to preserve the bagels shape. It also ensures the bagel is baked evenly on the top and bottom. </em></div>
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Set the oven timer for two minutes and place the bagel boards into the oven.<br />
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<strong>Flip The Bagels</strong></div>
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After two minutes flip the bagels. </div>
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Set oven timer for another 10 minutes. </div>
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<strong>Remove The Bagels</strong><br />
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When bagels turn a shiny golden brown color carefully remove them with large metal tongs or a spatula and oven peel.</div>
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Put the hot bagels onto a cooling rack.<br />
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<a href="http://3.bp.blogspot.com/_5BLMQuw8rZM/SsrV4aN5JPI/AAAAAAAAAbA/psHpEfQiznk/s1600-h/BagelCooliing.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Homemade plain bagels" border="0" r="true" src="http://3.bp.blogspot.com/_5BLMQuw8rZM/SsrV4aN5JPI/AAAAAAAAAbA/psHpEfQiznk/s400/BagelCooliing.JPG" title="How to make bagels" /></a></div>
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Repeat the baking process for the remaining 6 bagels. <br />
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<em>Note: I would reduce the boil time to 25-30 seconds for the second batch to prevent over boiling the bagels. This is due to the yeast being more activated in the remaining unbaked bagels.</em><br />
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</em>Enjoy!!</div>
</div>Bagelmanhttp://www.blogger.com/profile/17055277791986381044noreply@blogger.com29tag:blogger.com,1999:blog-6981684856864889401.post-16479038450174736192013-09-10T12:51:00.002-06:002014-02-22T09:41:43.338-07:00Store<div id="my-store-4318102">
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Bagelmanhttp://www.blogger.com/profile/17055277791986381044noreply@blogger.com2tag:blogger.com,1999:blog-6981684856864889401.post-27059620227246443912013-01-21T23:35:00.002-07:002013-11-07T11:29:49.921-07:00How to make bagels video<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">This video shows you how to bake a variety of plain bagels with and without toppings. I have doubled the recipe.</span></div>
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<object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/_3TdNE8g8-M/0.jpg"><param name="movie" value="https://www.youtube.com/v/_3TdNE8g8-M&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="https://www.youtube.com/v/_3TdNE8g8-M&fs=1&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
<br />Bagelmanhttp://www.blogger.com/profile/17055277791986381044noreply@blogger.com0tag:blogger.com,1999:blog-6981684856864889401.post-11200475691946734832009-11-13T11:30:00.007-07:002013-11-07T11:36:32.567-07:00How To Make Cinnamon Raisin BagelsCinnamon raisin bagels are another great bagel variety. Cinnamon raisin bagels taste similar to cinnamon raisin toast. Raisins aren't for everyone but a hot cinnamon raisin bagel in the morning with butter is a great quick breakfast treat. To make cinnamon raisin bagels follow the directions below.<br />
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<img alt="Homemade Bagels How to make Cinnamon raisin bagels" border="0" sr="true" src="http://4.bp.blogspot.com/_5BLMQuw8rZM/Sv2hn8ExqkI/AAAAAAAAAe0/fZXN88vl2bU/s400/BagelsCinnamonRaisonDone.JPG" title="How to make Cinnamon raisin bagels" /><br />
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<strong>The Recipe</strong><br />
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<strong>1 1/2</strong> cups of warm water (110 to 115 F / 45 C)<br />
<strong>1</strong> Tbsp dry bread machine yeast<br />
<strong>2</strong> Tbsp granulated sugar<br />
<strong>1</strong> Tbsp barley malt syrup (<em>Available at health food or bakery supply stores</em>)<br />
<strong>1</strong> Tbsp vegetable oil<br />
<strong>4</strong> <strong>1/2</strong> cups of bread flour<br />
<strong>2</strong> tsp of wheat gluten <br />
<strong>1</strong> tsp of kosher salt<br />
<strong>1</strong> cup of Raisins<br />
<strong>2</strong> Tbsp Cinnamon<br />
<strong>1/4</strong> cup corn meal (<em>Used to keep the formed bagels from sticking to the cookie sheet</em>)<br />
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<em>Note: Makes 12 bagels</em><br />
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Substituting the the plain bagel recipe with the cinnamon raisin one above, prepare the dough using the instructions for making plain bagels. Note the following minor differences in preparing cinnamon raisin bagels. <br />
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The only recipe changes are adding an extra Tbsp. of granulated sugar, decreasing the amount of salt by 1 tsp. and adding one cup of raisins. The boil times for cinnamon raisin bagels will also be longer see below. Also the bagel board time increases by one minute and the baking time increases by 2 minutes.<br />
(<em><a href="http://www.homemadebagels.com/2009/10/how-to-make-bagels.html">Note: See instructions for baking plain bagels</a></em>)<br />
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Add the cinnamon and raisins as final ingredients to the dough prior to mixing.<br />
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<a href="http://1.bp.blogspot.com/_5BLMQuw8rZM/Sv2hHuw32fI/AAAAAAAAAeM/A8z2exi3sSU/s1600-h/BagelsCinnamonRaisonAddCinnamon.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://1.bp.blogspot.com/_5BLMQuw8rZM/Sv2hHuw32fI/AAAAAAAAAeM/A8z2exi3sSU/s200/BagelsCinnamonRaisonAddCinnamon.JPG" /></a><img border="0" sr="true" src="http://3.bp.blogspot.com/_5BLMQuw8rZM/Sv2hRpcN5nI/AAAAAAAAAec/AZlOwLYwBUo/s200/BagelsAddCinnamonRaisons.JPG" /><br />
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Once the dough is prepared it should look similar to the following. <br />
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<a href="http://1.bp.blogspot.com/_5BLMQuw8rZM/Sv2hzzIu1aI/AAAAAAAAAe8/SGJTEQPjdmQ/s1600-h/BagelsCinnamonRaisonDough.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://1.bp.blogspot.com/_5BLMQuw8rZM/Sv2hzzIu1aI/AAAAAAAAAe8/SGJTEQPjdmQ/s320/BagelsCinnamonRaisonDough.JPG" /></a></div>
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Form 12 equal sized bagels and boil the first batch of six. Cinnamon raisin bagels require more time in the boiling water to activate the yeast. Typically the bagels will sink when first placed into the kettle. I usually wait until all bagels are floating and then add an additional 35 seconds, taking care to keep them submerged with the bagel strainer.</div>
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<img border="0" sr="true" src="http://4.bp.blogspot.com/_5BLMQuw8rZM/Sv2hW-rN6eI/AAAAAAAAAek/HEDiMekLHdQ/s200/BagelsBoilingCinnamonRaison.JPG" /><img border="0" sr="true" src="http://2.bp.blogspot.com/_5BLMQuw8rZM/Sv2h22EHAYI/AAAAAAAAAfE/8gaGhhIBYXY/s200/BagelsCinnamonRaisonStrainer.JPG" /><img border="0" sr="true" src="http://2.bp.blogspot.com/_5BLMQuw8rZM/Sv2hOJc2CpI/AAAAAAAAAeU/OrOhxidnlis/s200/BagelsCinnamonRaisonBurlapBoards.JPG" /></div>
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Load the bagel boards into the oven and flip and remove boards after 3 minutes. Bake for an additional 12 minutes or until golden brown. If you are planning to freeze the bagels then bake them a little ligher than normal and they will toast perfectly.</div>
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<img alt="Homemade bagels how to make cinnamon raisin bagels" border="0" sr="true" src="http://4.bp.blogspot.com/_5BLMQuw8rZM/Sv2hn8ExqkI/AAAAAAAAAe0/fZXN88vl2bU/s400/BagelsCinnamonRaisonDone.JPG" title="How to make cinnamon raisin bagels" /></div>
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Enjoy!!</div>
Bagelmanhttp://www.blogger.com/profile/17055277791986381044noreply@blogger.com9United States17.308687886770034 -121.99218751.9611473867700351 -142.64648449999999 32.656228386770032 -101.3378905tag:blogger.com,1999:blog-6981684856864889401.post-90392541402853401982009-11-03T22:43:00.005-07:002013-11-07T11:38:19.529-07:00How To Make Whole Wheat BagelsHoney whole wheat bagels are hearty and delicious. Whole wheat bagels are packed with whole grains and are more nutritious then plain bagels. To make whole wheat bagels follow the directions below.<br />
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<a href="http://2.bp.blogspot.com/_5BLMQuw8rZM/SvEI5wsbiUI/AAAAAAAAAdk/sU3M2JRwiAI/s1600-h/BagelWholeWheatDoneOne.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Homemade whole wheat bagels" border="0" src="http://2.bp.blogspot.com/_5BLMQuw8rZM/SvEI5wsbiUI/AAAAAAAAAdk/sU3M2JRwiAI/s400/BagelWholeWheatDoneOne.JPG" title="How to make whole wheat bagels" vr="true" /></a><br />
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<strong>The Recipe</strong><br />
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<strong>1 1/2</strong> cups of warm water (110 to 115 F / 45 C)<br />
<strong>1</strong> Tbsp dry bread machine yeast<br />
<strong>1/4</strong> cup of honey <br />
<strong>1</strong> Tbsp barley malt syrup (<em>Available at health food or bakery supply stores</em>)<br />
<strong>1</strong> Tbsp vegetable oil<br />
<strong>1</strong> cup of bread flour<br />
<strong>3</strong> <strong>1/2</strong> cups of whole wheat flour<br />
*<strong>1/2</strong> cup of Oats + 1/4 Cup (<em>Optional</em>)<br />
<strong>2</strong> tsp of wheat gluten <br />
<strong>2</strong> tsp of kosher salt<br />
<strong>1/4</strong> cup corn meal (<em>Used to keep the formed bagels from sticking to the cookie sheet</em>)<br />
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<em>Note: Makes 12 bagels</em><br />
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Substituting the the plain bagel recipe with the whole wheat one above, prepare the dough using the instructions for making plain bagels. Note the following minor differences in preparing whole wheat bagels. <br />
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The only recipe changes are adding honey instead of white sugar, swapping 3 1/2 cups of bread flour with whole wheat flour, and adding an optional 1/2 cup of oats as a last ingredient for the dough. The boil times for whole wheat bagels will also be longer see below.<br />
(<em><a href="http://www.homemadebagels.com/2009/10/how-to-make-bagels.html">Note: See instructions for baking plain bagels</a></em>)<br />
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Once the dough is prepared it should look similar to the following.<br />
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<a href="http://4.bp.blogspot.com/_5BLMQuw8rZM/SvEIjXljdsI/AAAAAAAAAdE/b7rPcdGMGX8/s1600-h/BagelWholeWheatDough.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_5BLMQuw8rZM/SvEIjXljdsI/AAAAAAAAAdE/b7rPcdGMGX8/s320/BagelWholeWheatDough.JPG" vr="true" /></a></div>
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Form 12 equal sized bagels. Then boil the first batch of six. Whole wheat bagels require more time in the boiling water to activate the yeast. Typically the bagels will sink when first placed into the kettle. I usually wait until all bagels are floating and then add an additional 35 seconds, taking care to keep them submerged with the bagel strainer.<br />
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Remove at once from the kettle and place onto the bagel boards.</div>
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*<em>Optionally dip the tops of the bagels onto a plate prepared with the remaining 1/4 cup of oats.</em></div>
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Place whole wheat bagels top-side down back onto burlap boards and load into the oven. After 2 minutes flip the bagels onto the baking stone.<br />
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<a href="http://4.bp.blogspot.com/_5BLMQuw8rZM/SvEJTzaprMI/AAAAAAAAAd0/Vim9ksNTZ-g/s1600-h/BagelWholeWheatBoards.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_5BLMQuw8rZM/SvEJTzaprMI/AAAAAAAAAd0/Vim9ksNTZ-g/s320/BagelWholeWheatBoards.JPG" vr="true" /></a></div>
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After the bagels have been flipped set the oven timer for an additional 10 minutes.<br />
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<a href="http://4.bp.blogspot.com/_5BLMQuw8rZM/SvEJZqTyPVI/AAAAAAAAAd8/IbXJFFKq0FU/s1600-h/BagelsWholeWheatDone.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_5BLMQuw8rZM/SvEJZqTyPVI/AAAAAAAAAd8/IbXJFFKq0FU/s320/BagelsWholeWheatDone.JPG" vr="true" /></a></div>
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Remove the bagels when they trurn a nice shiney golden-brown color.<br />
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<a href="http://2.bp.blogspot.com/_5BLMQuw8rZM/SvEI5wsbiUI/AAAAAAAAAdk/sU3M2JRwiAI/s1600-h/BagelWholeWheatDoneOne.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img alt="Homemade whole wheat bagels" border="0" src="http://2.bp.blogspot.com/_5BLMQuw8rZM/SvEI5wsbiUI/AAAAAAAAAdk/sU3M2JRwiAI/s400/BagelWholeWheatDoneOne.JPG" title="How to make whole wheat bagels" vr="true" /></a></div>
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Enjoy!!Bagelmanhttp://www.blogger.com/profile/17055277791986381044noreply@blogger.com0tag:blogger.com,1999:blog-6981684856864889401.post-31229659094478484532009-10-29T00:08:00.005-06:002013-11-07T11:39:42.864-07:00How To Make Sunflower BagelsSunflower bagels have a great nutty taste and are excellent with vegetable cream cheese or homemade jam. This is one of the easiest bagel varieties to make. <br />
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Simply add one cup of <u>raw unsalted</u> sunflower seeds as the final ingredient in the plain bagel dough recipe.<br />
(<em><a href="http://www.homemadebagels.com/2009/10/how-to-make-bagels.html">Note: See instructions for baking plain bagels</a></em>)<br />
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Then follow the remaining instructions defined in the plain bagel recipe and you will have great tasting sunflower bagels.<br />
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<a href="http://1.bp.blogspot.com/_5BLMQuw8rZM/Sukwj89a2ZI/AAAAAAAAAck/2FhH3X-WPT0/s1600-h/BagelSunflower.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade sunflower bagels" border="0" src="http://1.bp.blogspot.com/_5BLMQuw8rZM/Sukwj89a2ZI/AAAAAAAAAck/2FhH3X-WPT0/s400/BagelSunflower.JPG" title="How to make sunflower bagels" vr="true" /></a></div>
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Enjoy!!Bagelmanhttp://www.blogger.com/profile/17055277791986381044noreply@blogger.com0tag:blogger.com,1999:blog-6981684856864889401.post-44824390182994336822009-10-21T22:15:00.009-06:002013-11-07T11:41:27.710-07:00Bagel TipsBagels are best enjoyed within 3 hours after baking. However, a bagel will stay fresh for up to 8 hours if kept in a paper bag. After a day, a bagel starts to go pretty hard but can still be tolerated if toasted. After a week it makes a great chew toy for your dog.<br />
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To keep bagels longer than a day it is best to first slice and then freeze them in an air tight plastic bag. Freezing bagels is a great way to preserve freshness. When thawed or toasted a frozen bagel tastes surprisingly fresh. I often bake and freeze a few dozen bagels. It makes for a tasty, quick on the go breakfast or healthy afternoon snack for my kids.<br />
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<strong>Bagel Do's</strong><br />
<ol><li><strong>Do</strong> eat bagels fresh.</li>
<li><strong>Do</strong> share bagels with family and friends.</li>
<li><strong>Do</strong> freeze bagels to preserve their freshness.</li>
<li><strong>Do</strong> store bagels in a paper bag when not freezing them.</li>
<li><strong>Do</strong> take caution when slicing your bagels. (b<em>e safe and use an official bagel slicer or practice good slicing technique</em>)</li>
</ol><strong>Bagel Don'ts</strong><br />
<ol><li><strong>Don't</strong> nuke your bagels. (<em>unless you like rubber bagels</em>)</li>
<li><strong>Don't</strong> mix smelly bagels with non-smelly varieties in the same bag. (<em>unless you like onion flavored cinnamon raisin</em>)</li>
<li><strong>Don't </strong>store salt, onion, garlic or everything bagels in a plastic bag unless freezing them. (<em>they go soggy</em>)</li>
<li><strong>Don't</strong> store bagels in the fridge. (<em>it hardens them</em>)</li>
<li><strong>Don't</strong> cut bagels like you are slicing a tomato. (<em>A bagel and countertop are two slippery surfaces that when combined with a knife can be hazardous to your fingers</em>.)</li>
</ol>Bagelmanhttp://www.blogger.com/profile/17055277791986381044noreply@blogger.com12tag:blogger.com,1999:blog-6981684856864889401.post-6665504217055131252009-10-20T21:52:00.019-06:002013-11-07T11:44:00.985-07:00Add Toppings To Your Plain Bagels<div>
Once you have perfected <a href="http://www.homemadebagels.com/2009/10/how-to-make-bagels.html">making plain bagels</a>, it is very simple to add some toppings. Sesame seeds, poppy seeds, onion flakes, salt or a mixture of them all make delicious bagels. Topped bagels are great for sandwiches, with a smear of cream cheese or just plain.<br />
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<a href="http://3.bp.blogspot.com/_5BLMQuw8rZM/St6DQDHmIaI/AAAAAAAAAcI/IkOMUn-H790/s1600-h/BagelToppedCooked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade bagels poppy and sesame" border="0" src="http://3.bp.blogspot.com/_5BLMQuw8rZM/St6DQDHmIaI/AAAAAAAAAcI/IkOMUn-H790/s320/BagelToppedCooked.JPG" title="How to make bagels with toppings" vr="true" /></a><br />
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Pour a few toppings of your choice onto a small plate.</div>
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After boiling the bagels dip them into the toppings of your choice. <br />
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Then place onto the burlap bagel turning boards with the topping-side down. After two minutes flip the bagels and resume baking as normal. (<em><a href="http://www.homemadebagels.com/2009/10/how-to-make-bagels.html">Note: See instructions for baking plain bagels</a></em>) </div>
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Remove the bagels from the oven.<br />
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Enjoy!!</div>
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Bagelmanhttp://www.blogger.com/profile/17055277791986381044noreply@blogger.com0tag:blogger.com,1999:blog-6981684856864889401.post-30816000317586316302009-09-20T23:11:00.003-06:002013-11-07T11:45:38.044-07:00Why Homemade Bagels?For three years I was a baker for an authentic, "New York style" bagel bakery. During this time I became quite use to enjoying authentic hot fresh bagels. However, the bagel shop merged with a larger chain that steamed their bagels. Steamed bagels taste more like an air filled roll. They are nothing like the traditional bagels I used to bake and there were no other authentic bagel bakeries around.<br />
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So after years of settling for steamed bagels, I decided to take matters into my own hands. After a few months of trial and error, I successfully figured out a way to bake professional quality, authentic style bagels in my home oven. I slowly began figuring out how to make all of the bagel varieties I enjoy. So now anytime I crave a fresh, authentic style bagel, I just need a little time and a few ingredients!Bagelmanhttp://www.blogger.com/profile/17055277791986381044noreply@blogger.com0