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Help needed with shaping bagels
<circe @nospam.internet.look.ca> wrote in message
... : Made bagels for the first time today and they came out of the oven : looking more like doughnut-store honey crullers than bagels. : : I had a lot of problems getting the dough to stick to itself when : kneading them, and joining the ends when making a long rope of dough. : In fact one came out of the oven looking more like a croissant than a : bagel! : : What did I do wrong? How can I avoid this in future? : : And one more question - next time I make them, I'd like to double the : recipe and freeze half. This recipe called for one envelope of yeast : and three cups of flour. Is it necessary to use two envelopes of yeast : to six cups of flour or can I get away with just one envelope? : : Circe ============= Making "ropes" is part of the problem. You may find it easier to shape pieces into balls, then flatten and then poke a hole in the middle. That's how I do mine and they're usually pretty normal looking bagels. I would stick to the 1:3 ratio. If you want to double it - then double it (2:6) and just freeze them. Bagels freeze very nicely. -- Cyndi <Remove a "b" to reply> |
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