On Sat, 04 Oct 2008 21:33:34 -0400, Julia Altshuler
> wrote:

>With eggs? Yeah, yeah, I know; I haven't tried them, but I thought the
>point to the chewy bagels I'm trying to recreate is that the recipe
>shouldn't have eggs because eggs make them cakey. I was thinking of
>something with just water, yeast, flour, salt, malt, and oil.
>
>
>I was going to find the gluten flour, then start a discussion about recipes.

The following is a dupe of a message I posted to alt.bread.recipes
last December and I think I may have posted the photos here before,
too. Bagels are not hard to make at home. Really.

Boron

************************************************** ***************************
I took this recipe from a posting on The Fresh Loaf. The ingredients
list is excellent as is, although I....

- used diastatic malt powder instead of malt syrup (not having any
syrup around), and

- more malt powder in the boiling water instead of the baking soda
called for.

-OH...I did use the clear flour called for, but not the Sir Galahad
high gluten...I used my favor tie AP, Hecker's.

-I used the Electrolux for kneading, after allowing about 20 minutes
for an autolyse after first mixing the ingredients.

-What this should tell you is that the recipe is quite flexible, so
dive in and don't sweat the small stuff.

If you do use this recipe, read it through carefully. I must say that
I used instinct and some previous experience to dance around the
instructions a bit and stick to methods I prefer (again, a
commendation to the recipe's basic strength), but I think most around
here will be able to get a great result with the recipe and
ingredients as it is written. The recipe indicates it was adapted from
one of Nancy Silverton's.

Link provided below:

http://www.thefreshloaf.com/node/363...gels-revisited

And of course, the obligatory links to photos.

http://i19.tinypic.com/6nvg45e.jpg
http://i9.tinypic.com/7whvs06.jpg
http://i5.tinypic.com/6yfnejr.jpg
http://i18.tinypic.com/6teehq9.jpg