il Mon, 16 Feb 2004 13:05:52 -0500, circe @nospam.internet.look.ca ha
scritto:

> I used the recipe at:
> http://www.tastingmenu.com/recipes/favorites/bagels.htm but used
> ordinary water and brown sugar instead of malt syrup. I don't care for
> bagels - just a good excuse for stale bread - so these were for my
> husband who is not a bagel purist. I was upset at all the trans fats
> in store-bought bagels and having the time, decided to experiment with
> making my own. If I can ever get the forming down pat, I'll use the
> proper ingredients.
>
> When I couldn't get the ends of the ropes to stick together - that's
> what made the one croissant-shaped bagel, I did poke a hole in the
> centre instead but the dough was too dry to stick to itself and they
> still turned out lumpy. In fact one bagel I made with the poke the
> hole in the middle method still had ridges around the top outside edge
> from when I'd cut it off the dough ball. Looked as if I'd rolled a
> long cylinder about 4" in diameter then just sliced off each bagel
> individually.
>
> Must say though that they were delicious - million times better than
> store-bought ones and weren't as much work to make as I'd thought. I'd
> like to make them again if I could only improve their appearance.
>
> Circe

I've tried to make bagels and the recipe talks about making a hole
with a floured finger in the balls of dough. Then they rise nicely
and look ok. It's the boiling water that turns mine to mishapen
things. How does one avoid that?

--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]