Comments on: Peter Reinhart’s Bagels

By: Malea Kneen

Malea Kneen — Sun, 24 Jan 2010 16:17:58 +0000

I just made the Cinnamon Raisin Bagels this weekend. Really good! Very easy to make and great flavour and texture – I am looking forward to seeing how well they freeze. Anyhow, there was a moment of horror as I was showering while waiting for them to cool when I realised that I had forgotten to add the 5 tbsp of sugar (this variation only) into the dough – anguished howls from the bathroom. I reasoned that the 2 cups of raisins should provide sufficient sweetness to make things OK and, indeed, that turned out to be the case. My 8 yo bagel devotee actually complained that they were “too raisiny” and I think that I would, next time, drop the raisin quantity back by a third or even a half (but this time add some of the sugar – I don’t like them too sweet), even though the rest of the tasting committee thought the raisins were good. A big success. I would never have believed that I could make such great bagels at home.

By: body loving posts from the blogosphere 06.28.09

body loving posts from the blogosphere 06.28.09 — Sat, 12 Dec 2009 20:28:42 +0000

[...] Pinch My Salt, Peter Reinhart’s Bagels [...]

By: Sourdough Bagels | chinesecookbookblog.com

Sourdough Bagels | chinesecookbookblog.com — Fri, 13 Nov 2009 05:47:21 +0000

[...] Bread Baker’s Apprentice book for guidance, compulsively reviewed the posts of every single BBA challenger who had followed his bagel recipe, and, on an afternoon when it seemed I could not sit at the [...]

By: Scratch one off the list.

Scratch one off the list. — Thu, 12 Nov 2009 19:06:45 +0000

[...] and plotting, I finally made my first batch of bagels! I used the recipe and tips from He-Eats and Pinch My Salt, both which used a recipe from Peter Reinhart’s The Breadmaker’s Apprentice (currently [...]

By: Carla McGarvie

Carla McGarvie — Mon, 21 Sep 2009 03:50:23 +0000

I just tasted my bagels fresh from the oven. So glad to read that you had trouble getting the flour incorporated, too. I kneaded for a total of thirty minutes including the ten minutes it took to use all the flour. The dough seemed dry but the bagels are great. Thanks so much for organizing.

By: Abby

Abby — Sun, 13 Sep 2009 18:47:55 +0000

Trying to catch up….Here are my bagels, which I boiled and baked this morning: http://mixitbakeit.blogspot.com/2009/09/bba-challenge-3-bagels.html
I totally agree with you…I would make these once a week if there weren’t so many other breads to bake! =)

By: Herbed Focaccia from The Bread Baker’s Apprentice — Pinch My Salt

Herbed Focaccia from The Bread Baker’s Apprentice — Pinch My Salt — Thu, 27 Aug 2009 16:04:16 +0000

[...] such as a poolish (like I used for the ciabatta), or by refrigerating the dough overnight (the bagels were a good example of overnight [...]

By: Bob

Bob — Thu, 27 Aug 2009 00:41:38 +0000

So I’m a bit behind. Making the bagels this weekend. Peter’s book is great, but I read and re-read your post before and during my baking. Thanks for the great information, advice, letting us know about your “mistakes” and the great photos. I have the laptop in the kitchen comparing my dough to your photos.

I can’t wait for the Brioche next. I’ve NEVER thought to even try.

Oh and can I just say the Artos, toasted with a spread of Nutella. Great bed time snack. Also thanks for the French toasts suggestion. That’s how I started my Sunday.

By: AP269

AP269 — Sat, 22 Aug 2009 19:38:16 +0000

Hi, your bagels look great. I just finished mine. Here’s the post: http://ap269.wordpress.com/2009/08/22/bba-challenge3-bagels/

By: Danielle

Danielle — Mon, 06 Jul 2009 23:22:08 +0000

Hi Nicole,

For a non-bagel fan, I’m pretty delighted with this recipe. I found it pretty straightforward and simple to make. Good on you for tackling the dough with your whisk and hand-kneading it…I’ll have to keep that for next time! I used KA’s high-gluten flour and malt powder and it worked like magic. I’ve posted about it here: http://bonvivant.wordpress.com/2009/07/06/bba-challenge-3-bagels/