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Sourdough Begals

MontanaResident

MontanaResident

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Did you just google a random bagel recipe and post it here? Surely, not. :nofunny:


I know how it goes. I give you the recipe, you try it, mess it up, get sick and it is all my fault, and before I know it Rudy Guiliani or Sidney Powell is suing my arse for 1.3 billion. :laughing:
 
TNTreeHugger

TNTreeHugger

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I know how it goes. I give you the recipe, you try it, mess it up, get sick and it is all my fault, and before I know it Rudy Guiliani or Sidney Powell is suing my arse for 1.3 billion. :laughing:
I broke up with Rudy tonight - he's gone from lawyerin' to preachin'... and I just can't cotton to that kind of nonsense.
(I just finished watchin' The Southerner")

As for the bagels, if you don't want to share your recipe - for fear of the fact that mine will come out better than yours - that's fine by me... I can make bagels and I use yeast and not sourdough. :drinkingcoffee:

PS: eating all that bread will make you constipated. :cheers:
 
ChoppyChoppy

ChoppyChoppy

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Recipes all over the internet. This success is more about process then recipe/ingredients.

My neighbors, who love bagels want me to make them bagels rather then buying them from the grocery store. It is a long process, makes a mess, and rather I offered to show them. Silence was the answer.

Shopping the other day, I picked up a bunch more toppings. Dried Onions, coarse salt, dried orange peels, roasted&salted sesame seeds, etc.
Don't blame them.
$3-4 for a sleeve of 8 at the store, makes no sense to fuss with making them!
 
TNTreeHugger

TNTreeHugger

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I know how it goes. I give you the recipe, you try it, mess it up, get sick and it is all my fault, and before I know it Rudy Guiliani or Sidney Powell is suing my arse for 1.3 billion. :laughing:
You didn't answer my question: Was that some random bagel recipe, and not your own, that you posted?
 
MontanaResident

MontanaResident

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Yesterday, I made another Jumbo Bagel and this time went for good looks as well as good tasting. Neighbors thought it was incredible, and are helping me in my locals sales of the same. We have a yearly flea market that I hope to sell enough and pay my property taxes.

This New York style Sourdough Everything Bagel, weighs in at ~25 ounces.

JumboBagel.jpg
 
MontanaResident

MontanaResident

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Sold 6 Jumbo bagels already. This small adventure is getting going nicely. I can only make 2 a day every other day, and I am able to put some away in the freezer. Right now the orders are manageable, and I can deliver or have picked up fresh.

I have been working the starter diligently and regularly and the sour taste is as strong as I have ever tasted. Bagels are improving with every day. :rock:
 

TLG

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Time to tweak the recipe for me @MontanaResident Could you give almond flour a try for me and let me know. I'm trying to stay off wheat products. Please and thank you TLG. Your bagels look as good as any New York Style I've had in the past. Even Einstein Bagels here in Pittsburgh.
 
MontanaResident

MontanaResident

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Time to tweak the recipe for me @MontanaResident Could you give almond flour a try for me and let me know. I'm trying to stay off wheat products. Please and thank you TLG. Your bagels look as good as any New York Style I've had in the past. Even Einstein Bagels here in Pittsburgh.
My neighbor has problems with gluten. She is going to try my recipe with rice flour. I'm anxious to see how it comes out. She just got her starter to start to bubble/ferment. The sour flavor compared to mine might take a bit of time. My starter is going on its fifth year now.
 
MontanaResident

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The local grocery sells fresh made ones. 0.79 each.

Did find they get hard as a rock quick though.
My nearby grocery sells bagels too. They are bread shaped like bagels. Not much taste, hardly worth 79c. I have one person that likes the regular size. 6 for $10. I'm hoping after she tries the jumbo, she'll only order the jumbo, else I'm going to raise the price of the regular size.
 
ChoppyChoppy

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My nearby grocery sells bagels too. They are bread shaped like bagels. Not much taste, hardly worth 79c. I have one person that likes the regular size. 6 for $10. I'm hoping after she tries the jumbo, she'll only order the jumbo, else I'm going to raise the price of the regular size.
Why can you only make 2 bagels every other day?
 
MontanaResident

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Why can you only make 2 bagels every other day?

It was my starter fermentation jar. I picked up another one, and now it is two a day everyday. My bottle neck now is controlling the Jumbo Bagels moisture, or the humidity in a warm environment. I may have a solution for that too. Then it is my small kitchen. When that becomes the problem, I have a success on my hands, and I'm going big -- time to rent a space in a commercial kitchen and maybe hire help.
 
MontanaResident

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Practice makes perfect -- Tis True!

I’ve probably made a 100 bagels in the last month, and they keep getting better and better. Taste is #1, check. #2 was getting the shape right, which was something I struggled with. I’m there. Check! And lastly #3 was the process. My baking/cooking/kitchen space is so small it was a juggling act. It has become so routine that it is quite simple – almost fun. Nah! But is no longer a chore, just something I do.

And featured is my first Bialy – with Jam and Swiss Cheese.

Here is the pictures.

CIMG4626.JPG
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Dave1960_Gorge

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My nearby grocery sells bagels too. They are bread shaped like bagels. Not much taste, hardly worth 79c. I have one person that likes the regular size. 6 for $10. I'm hoping after she tries the jumbo, she'll only order the jumbo, else I'm going to raise the price of the regular size.
Exactly. Supermarket bagels are just bread, and not very good bread. Best bagels I have ever eaten ate from my parents home town in CT from “Bagel King”. Not a chain, and in a part of the world famous for bagels saying they are the best means something.

it is all about the texture: outside is light shiny and crispy, over a “leathery” layer over a chewy dense inside. Flavor is slightly sweet and nutty. OMG this is making me hungry .

My son recently showed me how to make bagels (yeast raised). While they were hardly perfect, they were good. Certainly worth trying again when I have some people over for a long breakfast on the weekend ( people used to do that). Pig out on cottage bacon, scrambled eggs, home fries, fruit salad, mimosas . And home made bagels next time. Then go out for a hike.
 
MontanaResident

MontanaResident

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Exactly. Supermarket bagels are just bread, and not very good bread. Best bagels I have ever eaten ate from my parents home town in CT from “Bagel King”. Not a chain, and in a part of the world famous for bagels saying they are the best means something.

it is all about the texture: outside is light shiny and crispy, over a “leathery” layer over a chewy dense inside. Flavor is slightly sweet and nutty. OMG this is making me hungry .

My son recently showed me how to make bagels (yeast raised). While they were hardly perfect, they were good. Certainly worth trying again when I have some people over for a long breakfast on the weekend ( people used to do that). Pig out on cottage bacon, scrambled eggs, home fries, fruit salad, mimosas . And home made bagels next time. Then go out for a hike.

Yup! There is a lot of steps in making bagels and that is where the bagel comes into being. Recipes are important, but if you don't do the process right, it is just bread.
 
natasha

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J'ai enfin déchiffré le code!

L'écart par rapport à la recette originale est de 5,5 onces, 1/3 moins de sel et une cuillère à café de vanille, et il est maintenant parfait - croûte croustillante, moelleuse à l'intérieur. Et j'ai eu la taille et la forme parfaites, quelque chose au cours des deux dernières années qui a été ma déception.

Cela fait de nombreuses années que je n'ai pas mangé un bagel dans un Bagel Shop, donc je ne peux pas comparer. Mais je peux comparer à ce qui est disponible dans les épiceries de ma région, et je gagne!

J'adore les sandwichs Elk ou Moose Burger Bagel.

View attachment 771293 View attachment 771294
yummy
 
MontanaResident

MontanaResident

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The new and improved Cinnamon-Raisin Bagel. Before it was just an experiment (a single) Raisin Bagel, as I didn’t even think to add cinnamon. Well it was special ordered, and I so here it is. And Dayum is it ever good!

Jumbo and Regular

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