My quest for good food, better food, the very best food
Extreme Bagels!
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on Monday, February 15th, 2010 at 11:51 pm and is filed under Bread, Smoked Meats.
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Do you boil the bagels in a lye-based solution or do you use baking soda? How about the cream cheese? Is that cream that you have added a cream cheese culture to that you hang?
Hi, Jonathan!
Lye? Baking soda? No way. Just a little malt powder or barley malt sysrup or even honey – helps give the crust a little sheen when it is baked. Is there a bread you make that is boiled in lye?
Yes, a culture is added to the cream. Then it is allowed to sit overnight before pouring into the cheesecloth.
Well, I haven’t tried it myself but I believe that I’ve seen a few “traditional” recipies for bagels that involve adding lye to the water used to boil them. I personally have too much respect for the dangers of lye to keep any around the house. I may pick some up one day, though, to try out a bagel boil (as well as soaking some maize to make masa with). Neither fresh masa nor bagels (worth 2 cents) are available in Sweden…
Until I do dare a lye experiment or two, it’s certainly nice to know that you acheive such spectacular results with non-dangerous ingredients.
Keep up the hard work, Bill. I check the site nearly daily to catch your updates as quickly as possible. This is definately one of my favorite corners of the internet!
As usual, awesome and inspiring, Bill.
Do you boil the bagels in a lye-based solution or do you use baking soda? How about the cream cheese? Is that cream that you have added a cream cheese culture to that you hang?
I’d love to try (at least half of) this!
Hi, Jonathan!
Lye? Baking soda? No way. Just a little malt powder or barley malt sysrup or even honey – helps give the crust a little sheen when it is baked. Is there a bread you make that is boiled in lye?
Yes, a culture is added to the cream. Then it is allowed to sit overnight before pouring into the cheesecloth.
Well, I haven’t tried it myself but I believe that I’ve seen a few “traditional” recipies for bagels that involve adding lye to the water used to boil them. I personally have too much respect for the dangers of lye to keep any around the house. I may pick some up one day, though, to try out a bagel boil (as well as soaking some maize to make masa with). Neither fresh masa nor bagels (worth 2 cents) are available in Sweden…
Until I do dare a lye experiment or two, it’s certainly nice to know that you acheive such spectacular results with non-dangerous ingredients.
Keep up the hard work, Bill. I check the site nearly daily to catch your updates as quickly as possible. This is definately one of my favorite corners of the internet!
Jonathan. Do you really mean “lye” for making nixtamal (masa). I use “lime” – food grade slaked lime. I think there is a difference.
Yes, of course… Sorry about that. Sometimes two languages are too much for one head…