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Sourdough Begals

Discussion in 'Cooking and Recipe Forum' started by MontanaResident, Nov 7, 2019.

  1. MontanaResident

    MontanaResident Addicted to ArboristSite

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    I finally cracked the code!

    Deviation from the original recipe is 5.5 ounces, 1/3 less salt, and a teaspoon of Vanilla, and it is now perfect – crispy crust, chewy inside. And I got the size and shape just right, something over the last couple of years that has been my disappointment.

    It has been many many years since I have had a bagel from a Bagel Shop, so I can not compare. But I can compare to what is available from the grocery stores in my area, and I Win!

    I am loving the Elk or Moose Burger Bagel sandwiches.

    CIMG4382 (768x1024).jpg CIMG4383 (1024x768).jpg
     
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  2. svk

    svk A little bit of everything

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    I freaking love sourdough! Our family friend baked sourdough bread. Made the best grilled cheese ever!
     
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  3. MontanaResident

    MontanaResident Addicted to ArboristSite

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    I haven't had this kind of success with rolls. Good out of the oven, but gets stale quickly. These are NY Style bagels, and the minute of boiling seems to lock in the freshness, or so that is my theory. Even 5 days out they are still chewy inside. Perfect!
     
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