tag:blogger.com,1999:blog-18103977.post8820457902432114247..comments2024-03-28T03:24:52.114-04:00Comments on The Lansey Brothers' Blog: Full of HolesEli Lanseyhttp://www.blogger.com/profile/01955234977479398457noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-18103977.post-44974741602260239102008-07-15T22:22:00.000-04:002008-07-15T22:22:00.000-04:00Those onion bagels were really, really good!Those onion bagels were really, really good!Lillhttps://www.blogger.com/profile/16293773573930344639noreply@blogger.comtag:blogger.com,1999:blog-18103977.post-65009994826812420852008-07-15T10:52:00.001-04:002008-07-15T10:52:00.001-04:00Very cool, Aryeh!Without having read the recipe, I...Very cool, Aryeh!<BR/>Without having read the recipe, I have two suggestions for bagel improvement based on intelligent guessing:<BR/>1) Bigger pot of water or fewer bagels boiled at a time. In other words, a larger water/bagel ratio. The bigger the ratio, the hotter the water will stay when cool bagels hit the water. This will let outer surface of the bagel gelatinize and parcook quickly, without getting soggy, given the desired bagel crust. (It's kinda like boiling fresh pasta.) If you experiment with the boiling time, I expect you can get chewy to crusty crusts of varying thicknesses.<BR/>2) Kneading time: The more you knead the dough, the larger the inside gas bubbles will be and the chewier the bagel. The less time kneading, the smaller the inside bubbles, the less chewy.<BR/>For example, I think that Dunkin Donuts bagels are barely boiled, if at all, and only lightly kneaded.Eli Lanseyhttps://www.blogger.com/profile/01955234977479398457noreply@blogger.com