Half a croissant, on a plate, with a sign in front of it saying '50c'
h a l f b a k e r y
Cogito, ergo sumthin'

idea: add, search, annotate, link, view, overview, recent, by name, random

meta: news, help, about, links, report a problem

account: browse anonymously, or get an account and write.

user:
pass:
register,


                     

Fresh Bake Bagels

 Frozen bagel dough
  (+1)
(+1) 		  [vote for,
against]

Fresh baked bagels have a wonderful texture and flavor that can't be duplicated by toasting previously-baked (i.e. storebought) bagels. It seems to me that a bagel that has been prepared just to the baking phase (formed, risen, boiled) then frozen would be a very desirable product.
—Worldgineer, Oct 31 2004

Par-baked Bagels http://www.arniesba...r_baked/default.asp
You mean like these, perhaps? [prufrax, Oct 31 2004]

Bagel recipe http://fooddownunde.../recipe.cgi?r=20564
For [Doc] [Worldgineer, Nov 01 2004]

[link]






       Bagels don't taste the same anywhere outside of New York, for reasons that entirely escape me. But I suspect that would interfere with your cunning plan.
—DrCurry, Oct 31 2004
   

       Baked (if you'll excuse the pun!) in the in-store bakery / catering industry. See link.
—prufrax, Oct 31 2004
   

       [DC] I don't know, it's hard to imagine something tasting better then the fresh bagels I've made at home. Maybe you should send me some water just to be sure.   

       [pru] Wonderful. I was hoping these were baked (heh). I've never seen these marketed at the retail level. "Quick 7 minute bake time" is even better than I'd hoped. (<sigh> the "get bagels!" page for Washington doesn't work)
—Worldgineer, Oct 31 2004
   

       it is entirely possible that prufax's link is the reason *why* bagels don't taste the same outside New York...
—DrCurry, Oct 31 2004
   

       //the "get bagels!" page for Washington doesn't work)//
It doesn't work in Nebraska either (but then, what does?).
—angel, Nov 01 2004
   

       // I don't know, it's hard to imagine something tasting better then the fresh bagels I've made at home//   

       My gluttonous instincts compel me to humbly request a recipe [World]. If you'd be so kind I could then vote on the idea based on empirical evidence. Mmmm...empirical evidence.
—DocBrown, Nov 01 2004
   

       I linked to the recipe I believe I used for my last batch. My recipies are different each time, and generally come from whatever I can find by typing "bagel recipe" into Google. I have yet to make anything but a perfect batch of bagels.
—Worldgineer, Nov 01 2004
   

       Thanks [World] will give it a go next week sometime. I know owe you for bagels *and* projectile physics!
—DocBrown, Nov 02 2004
   
      
[annotate]
   


 

back: main index
business  computer  culture  fashion  food  halfbakery  home  other  product  public  science  sport  vehicle