Tuesday, July 6, 2010

A Bread A Month : July's Jewish Bagels

Caught July early, this time.
It's Bagels for July.
04.July.10 Jewish Bagels

I've used Zopf flour (the one you would use for Butterzopf),
since I had some.
04.July.10 Jewish Bagels
Yes, those were deliberately twisted.

Here was what I did not know about bagels:
04.July.10 Jewish Bagels
You drop it into bowling water for 15-20 seconds, until it puffs up.
Plus: No hours spent waiting for the dough to rise.
Great recipe.


12 comments:

  1. You are my new best friend...now if only you could make blueberry bagels.

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  2. Mmmm, I LOVE bagels. Yours look yummy. Now that the heatwave is over and I can cook again, I'll be making bagels tomorrow!

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  3. I love bagels and this looks like a really good recipe! Suzie xx

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  4. Ha! Bagels and bowling water! How interesting! Those bagels look ginormous! And yummy too!

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  5. Never new they where boiled before baking. Interesting !
    Love them with cream cheese, chives and some salmon ... traditional but yummyyyyyy

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  6. Droooooool, homemade bagels, how dellicious!

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  7. Wow... that is very inspiring. Those look DELICIOUS! Well done.

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  8. I adore baggles.... and these pictures are just.. yummy yummy!!!

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  9. ..chubby..fluffy..yummy!!! :)

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  10. I could see these on my plate with smoked salmon and cream cheese! :0)

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  11. Oh those look great. And thanks for the tip about using Zopf flour! Yum!

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  12. where did you get the recipe? I'd like to try doing it myself!

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