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Montreal bagels

Canugghead
Canugghead Posts: 11,453
edited November -1 in EggHead Forum
Followed this recipe posted by a forum member a while ago... http://www.food.com/recipeprint.do?rid=35261

modification: reduced to 4 tbsp sugar. For boiling, used a small CI pot on induction cooker with sufficient water to boil 2-3 at a time.

Important step for that ‘chewiness’…
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Seeded…
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Baked one dozen in egg. My new 16” baking stone on PS legs down, 450*, about 12 min per side. Juggled few times for even brown-ness. This is a forgiving bake because the boiling stops the yeast…
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Also baked one dozen in kitchen convection oven…
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oven vs. egg assessment: both have good texture and chewiness. the oven batch smell pure/bland. The egg batch has small hint of ‘meat’ smell even after a 30 min clean burn, time for another egg dedicated to baking ;)

Gary
Toronto, Canada
canuckland

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