I attempted making bagels for the first time this weekend. I followed
Donna German's (The Bread Machine Cookbook [I]) specifications for
boiling and baking and the bagels all burned, both on the tops and
bottoms. Also, to me they tasted more like bread or toast than like
bagels. So, I looked around on the Web and in another cookbook to see
what other specifications people used and was astounded at the ranges
I found. The baking specs ranged from Donna German's 550F for 8
minutes, to 375 for 35 minutes, with several others in between. And
the boiling options ranged from 15 seconds to 7 minutes.
Does anyone have tried and true specifications for boiling and baking
bagels?
Please cc: me directly (brownlees@dsmo.com) since I am on the digest
and don't want to wait that long for your answers :).
Thanks!
Shari
brownlees@dsmo.com