tag:blogger.com,1999:blog-3926967449647618975.post6417955003820109809..comments2023-10-15T07:44:43.064-07:00Comments on Diary of the Suburban Hausfrau: Snow Day!Anonymoushttp://www.blogger.com/profile/01271011594943511490noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3926967449647618975.post-13089566454471459922008-12-20T10:45:00.000-08:002008-12-20T10:45:00.000-08:00The rising really does give some wonderfully fluff...The rising really does give some wonderfully fluffy bagels, and the boiling (I don't even bother with anything in the water) gives a nice crust. I just wish they were more egg-y. I might need to try an extra yolk.<BR/><BR/>And thank you for the tip on the yeast... never woulda thought of that....Anonymoushttps://www.blogger.com/profile/01271011594943511490noreply@blogger.comtag:blogger.com,1999:blog-3926967449647618975.post-23940344949132727042008-12-20T10:09:00.000-08:002008-12-20T10:09:00.000-08:00Thank you so very much! The recipe I tried was fr...Thank you so very much! The recipe I tried was from here: http://www.browniepointsblog.com/2005/08/19/bagel-dogs/ except I used the egg bagel recipe from my ABM (which isn't much different from yours) since I wanted more than 4. I'm going to gather the process isn't too much different. Although I think that rising and glazing that your recipe has will make a big difference and will give me what I'm missing. We did like the topping of garlic powder/black pepper/kosher salt on ours though.<BR/><BR/>For the yeast problem - freeze it. The expiration date - especially if you're buying your yeast from Costco or Sams is more for bakeries and leave the yeast out more. Anyway if you freeze it, don't worry about thawing it, I use it straight from the freezer and it works fine. I even keep my packets of instant yeast in there. It'll last waaaay past the expiration date, I know that I've had one package for over a year or more past it when I lived in the apartment and couldn't bake as much.JJ (Lady Di)https://www.blogger.com/profile/07172161479246566539noreply@blogger.comtag:blogger.com,1999:blog-3926967449647618975.post-7665337780186889262008-12-20T08:21:00.000-08:002008-12-20T08:21:00.000-08:00And I just noticed that the recipe is kinda messed...And I just noticed that the recipe is kinda messed up... I have hot dogs counted in the nutritionals to figure out the voldermonts when I serve them as bagel dogs. To do a bagel dog, you basically just make ropes of dough and then wrap them around the dogs before rising/boiling/baking. I haven't tried plain bagels.Anonymoushttps://www.blogger.com/profile/01271011594943511490noreply@blogger.comtag:blogger.com,1999:blog-3926967449647618975.post-45783484882651440662008-12-20T08:19:00.000-08:002008-12-20T08:19:00.000-08:00JJ - here you go.... I've found this to be a prett...JJ - here you go.... I've found this to be a pretty no-fail recipe. I've even used yeast a month past the expire date successfully (and I usually have NO luck with yeast).<BR/><BR/> <BR/>* Exported from MasterCook *<BR/><BR/> Basic Egg Bagels<BR/><BR/>Recipe By :<BR/>Serving Size : 8 Preparation Time :0:00<BR/>Categories : <BR/><BR/> Amount Measure Ingredient -- Preparation Method<BR/>-------- ------------ --------------------------------<BR/> 1 cup water -- 110-115 degrees<BR/> 1 large egg<BR/> 2 tablespoons vegetable oil<BR/> 2 tablespoons sugar<BR/> 1 Teaspoon salt<BR/> 3 1/3 cups bread flour<BR/> 2 teaspoons active dry yeast<BR/> 8 medium hot dogs, beef<BR/><BR/>Mix together warm water, yeast and 1 teaspoon sugar and let stand for 5 minutes. In a large bowl, add remaing sugar, salt, 2 cups of flour. Lightly beat egg and oil, add to flour mixture. Stir in yeast mixture. Add remaining flour, stir to form a ball. <BR/><BR/>Turn dough out onto a lightly floured board. Knead dough by hand, adding more flour as necessary, for 10 to 15 minutes, unti doughis smooth, satiny, stiff and elastic. <BR/><BR/>Prepare baking sheets by spray with cooking spray. Punch doguh down and knead once or twice. Let rest 5 minutes.<BR/><BR/>This recipe is for 1 1/2 pounds and yields 8 - 12 bagels. Your dough should weigh slightly more than this, with each bagel weighing 2-3 ounces. Use a food scale if you want consistency. <BR/><BR/>Roll each piece of dough into a ball, poke floured finger through center to form the hole, and then shape the top and smooth the sides. Moisten your finger with water if necessary to smooth. Pull gently to enlarge to hole. the resulting bagel is smooth and there is no joint. Place shaped bagels on the greased baking sheet, about 1 inch apart, for the second rise, covering with either plastic wrap sprayed with cooking spray or a light towel. Put them in a draft free area and let them rise at room temperature about 20 minutes. <BR/><BR/>Fill a 4 to 6 quart saucepan with water, 3 to 4 inches deep. Preheat oven to 400. <BR/><BR/>Drop bagels, one at a time, into boiling wwater. Boil about 4 at a time so they don't crowd each other. They will expand further in the hot water. Simmer for 30 seconds to 1 minute on each side, turning with a slotted spoon. Remove to either a greased rack or a dish towel to drain. <BR/><BR/>If using a glaze, now is the time to do it. Or you may do it 5 minutes into baking and 5 minutes before the end of baking. <BR/><BR/>Egg glaze: <BR/>1 whole egg or egg white <BR/>1 - 2 tablespoons milk or water. <BR/><BR/>Place bagels on cookie sheet and place in oven just below the middle. Bake 20 - 25 minutes, until golden brown.<BR/><BR/>Description:<BR/> "The usual bagel texture and glossy crust are achieved by boiling the egg bagel. However, some people prefer a soft dough begel that tastes more like rgular white bead. For a soft bagel, use the same recipe but do not boil in water. After they have<BR/> complet"<BR/> - - - - - - - - - - - - - - - - - - - <BR/><BR/>Per Serving (excluding unknown items): 439 Calories; 21g Fat (44.0% calories from fat); 15g Protein; 46g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 861mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.Anonymoushttps://www.blogger.com/profile/01271011594943511490noreply@blogger.comtag:blogger.com,1999:blog-3926967449647618975.post-27542115874975145942008-12-19T20:53:00.000-08:002008-12-19T20:53:00.000-08:00Can I get your bagel dog recipe? Mine was ok, but ...Can I get your bagel dog recipe? Mine was ok, but it could use a bit of work.JJ (Lady Di)https://www.blogger.com/profile/07172161479246566539noreply@blogger.com