Bagels?

[kaydeis@charter]

I have made the bagels from the October 2005 issue many times, and everyone says they're the best! Now, I'm trying to branch out, and make some additional flavors... does anyone have any ideas on how to do it? I'd like to make a cinnamon/raisin, and possibly a rye or pumpernickel batch. I've tried asking someone at the magazine, but never get a response.

I think the beer is the major reason they're so good... what could I substitute the beer for in a bread recipe to make a bagel?

Anyone??? :)

[dorothyntototoo]

I suggest you do a Google search. I just did one for "bagel recipes" and there were many that looked interesting. I made some once & they turned out to be good, but decided it was easier to go down the street & buy them :)

[kaydeis@charter]

Thanks! I don't know why I didn't think of that... I guess I was hung up on the beer thing. :o

[newcook]

This thread has a recipe for Montreal Bagels (which to me are the best). Maybe hAndyman knows the answer to your question.

http://community.cookinglight.com/showthread.php?t=43310&highlight=bagels