Comments on: The Mighty Bagel

By: azélia's kitchen

azélia's kitchen — Wed, 17 Aug 2011 07:01:30 +0000

I’m going to take your guidance of 2tsps of diastatic malt for a 1kg of flour to use in my recipe today. I can find recipes for non-diastatic malt but not with the activated malt. I will do a side by side of both and see how quick the active malt is and if any other differences.

I’ve already made a long post on bagels part I and now need to finish the bagels part II with this experiment.

thanks for the help with your recipe.

By: James Parker

James Parker — Thu, 05 Aug 2010 06:27:04 +0000

Hi…

So impressed!You’ve done a wonderful job of posting step-by-step photos to create the most divine bagels ever! You’ve convinced me to try them…I thoroughly enjoyed your bagel post!go forth and keep writing.

By: Gabi

Gabi — Thu, 17 Jun 2010 18:09:55 +0000

I bet if you try making bagels yourself – you’ll NEVER buy them from the store ever again!

By: Reeves@TastyThailand

Reeves@TastyThailand — Thu, 17 Jun 2010 02:58:10 +0000

OOh, I miss really good American bagels. You just cannot get them here in Thailand. They’re always hard and a bit dry and often don’t even taste like bagels, and don’t get me started on the cream cheese

By: Suzan Taher

Suzan Taher — Fri, 30 Apr 2010 13:01:49 +0000

I love the name of your website. Its inspired! I thoroughly enjoyed your bagel post!

By: Shannalee

Shannalee — Tue, 27 Apr 2010 16:11:45 +0000

So impressed!

By: Frieda

Frieda — Mon, 26 Apr 2010 18:59:05 +0000

You’ve done a wonderful job of posting step-by-step photos to create the most divine bagels ever! You’ve convinced me to try them….every time I need high gluten flour or bread flour, I’ve just added 1.5 teaspoons of vital wheat gluten per cup of flour. This seems to give my breads the chewy texture.