Comments on: what’s cooking wednesday: bagels

By: Bleeding Espresso » la buona cucina americana: bagels

Bleeding Espresso » la buona cucina americana: bagels — Fri, 21 Nov 2008 06:18:14 +0000

[...] those of you who have been around a while, you’ve already seen this recipe here, but now I’m reposting the ricetta in italiano so our amici italiani can try it [...]

By: sognatrice

sognatrice — Mon, 07 Jan 2008 12:09:00 +0000

*Bobbie, I don't see why you couldn't substitute the flour, but as I know nothing of the measurements (if it needs to be adjusted) I'd check on that.

They stay fresh for just a day or two like all bagels, but as Michelle wrote on her original recipe, she freezes any uneaten bagels by slicing them and putting them in paper bags and then in plastic bags.

*Miss Expatria, no need to miss any more!

*Jen, these end up being a pretty manageable size; let me know how they turn out!

By: Jen of A2eatwrite

Jen of A2eatwrite — Sun, 06 Jan 2008 15:01:00 +0000

This looks doable and the bagels look perfect! I’d love to make my own because the ones here now are so HUGE! I’m excited to try this.

By: Miss Expatria

Miss Expatria — Sat, 05 Jan 2008 16:15:00 +0000

*faints*

Man, do I miss bagels.

By: Bobbie

Bobbie — Sat, 05 Jan 2008 00:26:00 +0000

I love bagels! I wonder if whole wheat flour can by substituted for all or part of the regular flour?
I am definitely trying these. Do you know how long they will store?

Thanks for sharing,

Bobbie in AK

By: sognatrice

sognatrice — Thu, 03 Jan 2008 12:57:00 +0000

*Gil, mmm, pick some up for me I’ll have to try that rolling method; probably gets a smoother bagel than what I end up with.

*Jeni, I hear you! I was lucky to have first tried these when I was in a baking mood–and that convinced me that they really aren’t too much effort for the *wonderful* pay off

*Giusi, I should add that on my last go with this recipe I raised the oven temp to 220 and I liked the results–a bit more crispy on the outside. I also added raisins but no cinnamon. Delicious, but next time cinnamon too so long as I remember.

*Robin, I hope you enjoy!

*Anna, “Philadelphia” is readily available even in my little hole in Calabria. It’s not *exactly* the same as Philadelphia cream cheese in America (consistency is a bit more crumbly), but it’s definitely passable. Things must’ve changed since you were here

By: anna l'americana

anna l'americana — Thu, 03 Jan 2008 12:51:00 +0000

Yes, but WHERE DO YOU GET THE CREAM CHEESE???

By: My Melange

My Melange — Thu, 03 Jan 2008 12:31:00 +0000

Hmmm, I love a good bagel!!! Thanks for the recipe

By: Giusi

Giusi — Thu, 03 Jan 2008 12:08:00 +0000

Color me impressed! This looks like a good spur for introducing Umbrians to brunch as a concept.

Judith in Umbria

By: Jeni

Jeni — Thu, 03 Jan 2008 05:54:00 +0000

The bagels look really good -now all I have to do is find the conversions information and gather up some energy and ambition. It’s a toss up which will come first – conversions, energy or ambition though.