Bagels - sooooo easy & delicious!

[versaceyoyo]

who needs New York when you have a TMX?  Fresh bagels with home made cream cheese.

[Thermomixer]

Oh boy - a bagel and pretzel stand !!! 

[versaceyoyo]

now all I need is the New York City!

[meganjane]

I still haven't made these yet. I've never eaten a bagel, so really have nothing to go by! I do love smoked salmon with cream cheese and dill on toast, so I will probably like these with the same filling.

My list of 'must make' is getting sooo long!!

[versaceyoyo]

do it MJ.  I have tasted other bagels before and these are better.  They have a slightly chewy texture.

[Thermomixer]

I think we need New Yorkers here with some of their readies to buy your wares.  As Frankie used to say "Start spreadin' the news...."

[caquince]

I am an American living in Australia, and am always craving bagels...was LOVING this recipe. 
I have been struggling to convert recipes using wholemeal flour.  For this, I did 1/2 whole meal and 1/2 plain white flour and they turned out great - not too heavy as wholemeal sometimes is.  The whole family loved them!!  I about doubled the initial rising time to about 2 hours (the wholemeal flour takes longer to rise).  Then did everything else the same.  I put a few teaspoons of cinnamon in the mixture as well and that was a great extra flavour as smell as well.  Also I put an egg wash over them about 3 minutes after boiling them and for half sprinkled a little cinnamon sugar mixture - they really were excellent.  Will be making them again for sure.  However, next time I am going to let them rise over night so I can have them for brekky instead of lunch!

[rubyslippers]

I want some now! 

How long would these stay fresh for?

[judydawn]

They freeze well rubyslippers.

[rubyslippers]

Great, thanks Judy!

[meggy]

THESE WERE AMAZING!
So impressive.

the only amendment was that we used one whole egg after the boiling and sprinkled with poppyseeds and half with truffle salt
Spectacular.
THe reason to use the whole egg rather than just egg white is something about the protein which adds the shiney quality or something.
Thanks for my super easy impressive Monday lunch

[JulieO]

Meggy and Versaceyoyo they look awesome. I can't believe I've missed this thread.  I too have never tasted a bagel so wouldn't have anything to compare to, but I will be giving these a go in the next few days for sure. 

[gertbysea]

THESE WERE AMAZING!
So impressive.

the only amendment was that we used one whole egg after the boiling and sprinkled with poppyseeds and half with truffle salt
Spectacular.
THe reason to use the whole egg rather than just egg white is something about the protein which adds the shiney quality or something.
Thanks for my super easy impressive Monday lunch

Not to sure about the egg being  "Kosher" on a bagel but they look awesome. Mine are always shiny. Don't know why.
Gretch

[JulieO]

They look wonderful Gretchen, the mixture sure makes a lot but I'm sure they would freeze just fine.  Can't wait to try these. 

[gertbysea]

Yes it makes a lot of these mini bagels. maybe 3 bites big! Yup freezing them is the way to go but it iis a lot of fun making them. I think kids would love to make them with a bit of supervision. The varieties would be endless.

Gretch