RECIPE: Rec: NYC Water Bagels (Part I of II). More fun than a barrel of monkeys!!

RECIPE:
Music to me ears. Thanks everyone for the wonderful compliments!! What do I do next?

Make puff pastry from scratch?? QUL!

 
I remember reading years ago that NYC bagel shops add baking soda

to the boiling water to turn the crust brown when it bakes. Is that true?

 
Yes indeedy Mar. That's what I did in Peter Reinhart's recipe as

posted in Part I of II. Here it is again (see "For the poaching liquid").

Crust was great. Chewy and not hard as a rock. I've read that over-boiling the bagels will render negative results including deflation and/or turning rock hard. I had my trusty drug store $1.99 digital stick-on clock to do the timing.

http://leitesculinaria.com/29272/recipes-bagels.html

 
Ah yes, but me feathers must be fluffed-up in 144 layers...

just like a fine French croissant!

Pat, if you think that I'm actually going to spend my precious senior duckie time making 144 layers of fluff - err, PUFF pastry, then I can sell you a Brooklyn tower of tap water! LOL!

Perhaps making my own bagel bites that withstand fine lake water for my feathered friends might be more fun!

 
Hmmm, Ravioli Strappado. Catchy name. Sounds less painful than making

144 layers of puff pastry....

A new project is born! Thanks Mar! (just kidding - sheesh!)

 
I wish I could be of help here but I've forgotten again.

Anything involving penance goes in one ear and out the other--I could never even remember how many Hail Mary's I was supposed to say after confession.

 
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