My sister uses
https://www.cdkitchen.com/recipes/recs/270/Authentic_New_YorkStyle_Homemade_Bagels48232.shtml.
She uses dry malt powder in both the dough and the boiling water.
(apparently this is key.)  You can refrigerate the unbaked boiled dough for
a few, but they don't have the same texture.

She does have a few questions.  Where are you located?  Moisture and
elevation make a difference.  She does NOT use an egg based recipe-do you?

<https://chrome.google.com/webstore/detail/bitmoji/bfgdeiadkckfbkeigkoncpdieiiefpig>



On Tue, Dec 8, 2020 at 5:47 PM Lavolta Press <[email protected]> wrote:

> I hope all members are well and safe.
>
> My husband and I have been sheltering at home since mid-March except for
> curbside delivery of groceries, a weekly trip to the UPS store to ship
> books and pick up our mail (there is no mailbox on our property), and
> walks around the neighborhood, which has very empty streets. My
> husband's brother and his wife usually come here for Thanksgiving and
> Christmas, but they are too cautious to do it now.
>
> I am annoyed that vaccine distribution plans seem more oriented to
> boosting the economy than preventing deaths and serious illness.
> Sacramento County is about to issue another shutdown order any day now
> because the ICU beds are almost full.
>
> Otherwise, I've been sewing (but not costumes), reading, watching
> costume movies, and working on my business.
>
> As usual, I saved up titles of costume books to receive for Christmas
> and put them on my gift list.
>
> I've been doing a lot of home baking since March, instead of going to
> bakeries. I finally mastered the crusty French baguette but bagels are
> an issue.  If I make a rope and press the dough together, the bagels
> want to fall apart.  If I use a biscuit cutter, the bagels want to fall
> apart.  If I make a ball of dough and push a hole into the middle with
> my fingers, the bagels want to fall apart.  Any suggestions?
>
> Fran
>
> Lavolta Press
>
> www.lavoltapress.com
>
>
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