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Sun Feb 10, 2013, 01:44 AM

Homemade bagels

I've been working on bagels. I've made them about 5 times and am getting good.

So chewy and delicious. I like them with onions and toasted garlic and also sesame.

I pan fry the onions slowly until they are very brown but I wish I could dry them out afterwards.

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Arrow 10 replies Author Time Post
Reply Homemade bagels (Original post)
Bonobo Feb 2013 OP
KC Feb 2013 #1
Bonobo Feb 2013 #2
Tab Feb 2013 #3
Bonobo Feb 2013 #4
Denninmi Feb 2013 #8
Viva_La_Revolution Feb 2013 #5
Major Nikon Feb 2013 #6
Bonobo Feb 2013 #7
Major Nikon Feb 2013 #9
littlewolf Feb 2013 #10

Response to Bonobo (Original post)

Sun Feb 10, 2013, 01:51 AM

1. I wonder

what would happen if you used those dried onions in a jar and just kind of toasted them in a pan. Might taste bad but it's just a thought! I love onion bagels . All bagels ! lol

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Response to KC (Reply #1)

Sun Feb 10, 2013, 01:53 AM

2. No I have heard that dehydrated onions are great.

But that they should be rehydrated.

Still, I cannot get those where I am. I have to do it myself.

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Response to Bonobo (Original post)

Sun Feb 10, 2013, 06:08 AM

3. I so miss a proper bagel

When I would visit my relatives on Long Island + Queens growing up, we'd go out every morning and get a bag of bagels that were at most a half-hour old (if not 10 minutes). Crispy on the outside, fluffy and steamy on the inside, they were wonderful. By afternoon, the uneaten one's would be rock hard but that didn't matter because there rarely were uneaten ones come afternoon.

Nowadays, stores (supermarkets, Dunkin' Donuts', things like Lenders) use these crap chewy bagels that are a far cry from the real thing. It's like chewing dough, not chewing a transformation. If fact, if you ever only ate them, you'd wonder what the big deal about bagels is, and it turns out there is no big deal about those crappy bagels, but a real bagel from a (usually) Jewish bagel shop in Queens or Brooklyn, piping hot, aroma filling up the car on the way home - those are the real treats.

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Response to Tab (Reply #3)

Sun Feb 10, 2013, 06:11 AM

4. Yes!

I am a Jew from Long Island who grew up in the 70's and you are so right.

As a matter of fact, the crap they sell on the streets of Manhattan from coffee venders are mostly bready junk.

Lots of fake stuff out there cause the real thing takes extra work.

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Response to Tab (Reply #3)

Sun Feb 10, 2013, 09:52 AM

8. I agree. Very few places make a good, traditional bagel.

Most are crap.

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Response to Bonobo (Original post)

Sun Feb 10, 2013, 08:50 AM

5. Honey-Wheat are favorites here

I grew up in the mountain states, and never had a fresh bagel till I learned to make them myself.

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Response to Bonobo (Original post)

Sun Feb 10, 2013, 09:19 AM

6. You can dry them out in the oven

Just put them on a rack and set your oven to its lowest setting. Put a washcloth in the door to leave it open a crack if your oven doesn't vent well.

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Response to Major Nikon (Reply #6)

Sun Feb 10, 2013, 09:31 AM

7. I will try that!!

Thank you!

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Response to Bonobo (Reply #7)

Sun Feb 10, 2013, 10:06 AM

9. If your oven doesn't go low enough, there's another way to do it

Either way, use the lemon soak at the first of the video prior to drying.

http://www.foodnetwork.com/recipes/alton-brown/dried-fruit-recipe/index.html

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Response to Bonobo (Original post)

Sun Feb 10, 2013, 01:29 PM

10. have never been in NY however had

Einstein's in Fl. and thought they were pretty good.
alot better then Lenders or any of the frozen ones.

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