I could have sworn that remmers had put something in at some point, but since
not....

I started on a bagel making-kick, and need recipes...the one that i have is for
wheat bagels, and since i really don 't like wheat flour...:)  I'm making do
with regular flour, and massively playing with the recipe, but I was wondering
if there was anybody else out there with a recipe, or experince in the bagel-
making department?

(And I had thought that remmers had but in a general bagel item, so...:)

22 responses total.

(It's item 87.)

Aaron Larson, I believe,  used to work as a manager for either
The Bagel Factory or Barry Bagels.  You may want to send him
mail pointing out this item.

An aside: There is another bagel store opening in Ann Arbor,
call einstein bagels (all lower case).  I think it's going to
be in the 300 block of South Main (or was it South State?).

When I was a kid my much older sister and I would make homemade
donuts maybe twice a year.  It was great.  Just the two of us
up to our elbows in flour, grease, and powdered sugar.  As an
adult I made that trip down memory lane just once and was astounded
at the amount of cleanup involved for the payoff.  I think
homemade bagels would go about the same way, for me.  I admire
someone willing to put in the effort and would volunteer to 
act as a tester, but I'll leave the hard work to the experts.

I think I once posted a bread-machine-bagel recipe in the bread machine item.
It wasn't that hard to make the bagels, and not terribly messy, either, with
the aid of the bread machine.

Re new bagel stores: The current issue of the Observer says that a place
called the Bagel Fragel (or was it Fragel Bagel?) is coming soon to Plymouth
Road.  It's sort of related to the Bagel Factory.

re #2:  That's (technically) einste!n bros. bagels.  It is going into the
        old Borders spot.  Valerie is correct, that the Bagel Factory is
        opening a new store on Plymouth Road.

Looks reminiscent of "Say Yes to M!ch!gan!"  :)

  I guess Burger Fre:sh (with dots over the e) was not enough
to convince them that artificially stupid punctuation curses a
business.  Unfortunately, artificially stupid *spelling* seems
to be a boon (Stop-N-Go, Toys-R-Us, Ye Olde Whatevere Shoppe).

Especially that backward "R".

Spin:al Tap.  Great movie!

Hm.  In German, if you don't have an umlauted letter in your character
set, you can put an e after it.  For example you can write o-with-an-
umalut as oe, instead.  That would make it "Spineal Tap".  Hm.

well, i decided to try valerie's idea that bagels could be made with regular
bread dough instead of special dough...and so far, so good.  i made egg bagels
with an egg bread recipe that is our favorite from our bread machine at home,
and while they didn't have the hard bagel shell, they still tasted pretty
good, although i think that they'd be better if i made them with milk next
time...(we were out so i had to use water...sigh).  today, i think that i'm
going to try to make a couple of different recipes...pumpernickle, and maybe
egg again.  :)

Tried the new Einstein Bagels store--its on south State St. a few
doors down from the State Theater. Didn't care for their bagels all
that much and will stick to Barry Bagels (my favorite) and
Bruegger Bagels (2nd favorite).

i love both brugger's and barry's...but they are really so different, that
i usually just can't lump them together...

Yes, they're quite different. Sometimes I'm in a Barry mood and
sometimes a Bruegger mood.

And sometimes in a GOOD mood???

This is my first attempt at a bulletin board so please bear with me and
correct my ignorance.  The question I have is this:  Does anyone have a recipe
to make New York Onion Rolls like any good Jewish bakery sells?

Re #14:
I didn't find a recipe for onion rolls, but I found one for herb and onion
bread.  If you'd be interested in that, I can post it, and you can modify it
to you own taste for onion rolls.

Here's a recipe for Onion Rolls I found in the Digital Gourmet Kosher
Cookbook.  (The Digital Gourmet is a set of computerized cookbooks).  Here
it is:

PAREVE

1/5 ounce active dry yeast
1 1/2 cups warm water
1/2 cup sugar
1 Tbsp sugar
8 cups flour
1 tsp salt
1/3 cup oil
3 eggs, well beaten, 1 additional egg, beaten
poppy or sesame seeds
minced onion, (to taste)

Mixer Directions: Dissolve yeast in 1/2 cup warm water.  Add 1 Tbsp sugar.
Set Aside.

Place 6 cups flour, 1/2 cup sugar, and salt in mixer bowl.  Begin mixing on
low speed to combine ingredients.  Gradually add yeast mixture, oil, 3 eggs
and remaining water, mixing until a very thick batter is formed.  Attach dough
hook.  Add remaining flour gradually, mixing until dough clings to dough hook
and clears the sides of the bowl.  If desired, add raisins.  Continue mixing
on low speed to knead dough until smooth (about 4 to 6 minutes longer).  Place
dough in a greased bowl and turn to grease the top.  Cover with plastic wrap
and place in a warm, draft free spot.  Allow to rise until double in bulk,
about 2 hours.  Punch dough down.  Divide into 24 pieces and roll each into
a 3-inch circle.  Place on a greased baking sheet.

Saute minced onion in oil until golden brown.  Place a spoonful of the onion
mixture in the center of each circle, fold over and press the edges firmly
together.  Allow to rise 30 minutes.  Bake a 350 degrees F (180 degrees C)
for 15 minutes, or until brown.

Hope you like it!

jimel might have meant "New Yorker" onion rolls, which have large pieces
of onion baked inside.  Minced onion won't do it.

oh, well.  That's the best I could find.  ;)

re: #16
I am not sure that you guys know, so I will tell you. Pareve is not the type
of roll or bread that it is. It is not like saying chocolate verses vanilla.
Instead, pareve is a term used in a Kosher kitchen that means that it does
not contain any dairy or meat products. It is neither meat nor milk.  That
is what Pareve means. ;) <smile>

I just picked up a dozen bagels at Bruegger's and asked
for nutritional information to go with.  Bad idea. ;-)

One orange-cranberry bagel has 350 calories with 72 from
carbohydrates, 11 as protein, and 1 from fat.  That makes
for one hefty snack.

Bagels will never be as much fun, ever again. ;-)

  That's exactly why I don't look at the labels. As long as I don't pig out
on the good stuff, I know that I'll be OK. 

  Actually, mary 1 fat gram and 350 calories sounds like it's pretty
nutritious. 

  Well, I do look at the fat grams, and don't eat anything that is over 15.

72g of carbohydrate is a lot.  It means, in my case, that I have to
factor that into my total carbohydrate consumption for the day.  I've
discovered that too much of carbs, even low fat, will make me a bit
sleepy.

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