I often buy an egg bagel from the local coffee shop. The egg is cooked to a shape that is perfect for the bagel. From my observation it is a scrambled mixture that goes into a small glass bowl, and ...
I'm looking at highly rated bagel recipes. I'm surprised that many (if not most) of the recipes call for sugar in the water the bagels are boiled in instead of baking soda. That has me a bit puzzled. ...
I have had great success making seeded bagels; I boil the bagels in water with baking soda and a little sugar, and any kind of seed sticks to the outside and bakes to perfection. My problem is trying ...
I recently made bagels following this recipe, but they didn't pass the "float test" (see step 10). I took them out of the fridge for an hour, put one in a bowl of cold water, and it sunk. I repeated ...
I'm putting on a bagel & lunch brunch this weekend for 40 people. I figure 2 bagels per person. How much lox should I need? How much cream cheese?