bagel transfer tip, and restocking salmon

Canugghead · August 2014

It was frustrating trying to transfer risen bagel dough to the boiling pot ... not sure if it has been mentioned somewhere else, I solved the dilemma with parchment paper.... place shaped bagel on a piece of parchment paper, after the rise flip it face down into the pot, wait a bit and peel right off, no mess, no deformed bagels:

Time to replenish my smoked salmon stock that was depleted at Niagara Eggfest recently:

Legume · August 2014

Damn, that salmon looks great.

Legume · August 2014

Damn, that salmon looks great.

Cookinbob · August 2014

Bagels look lots better than my one attempt!

Hibby · August 2014

Cream cheese and lox?

Farbuck · August 2014

@Cannughead those bagels look awesome. What's your recipe?

Canugghead · August 2014

Thanks all for the compliments.

@Cookinbob, don't give up, it gets easier, my first attempt was a mess!

@Hibby, at Niagara eggfest we served these with cream cheese, onion and capers. The bagels were half the normal size though.

@Farbuck, I googled and found this recipe. Modified slightly ... 4 TB sugar, half egg, AP flour + 12g gluten flour. The parchment paper transfer trick helps big time!

Canugghead · August 2014

previous post with more info on the salmon:

http://eggheadforum.com/discussion/1168056/naked-whiz-and-russells-smoked-salmon

Mr Holloway · August 2014

Looks killer Gary

Gonna give these both a try

Thanks for the recipes

^:)^

Shane

Canugghead · August 2014

Thanks Shane, have fun with the cooks! btw, bagels were boiled and baked in the kitchen, unless you do a clean burn or have a dedicated egg for baking, your bread can pick up meat/bbq flavour ;((

bagel transfer tip, and restocking salmon

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