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Old 08-29-2012, 09:18 PM   #51
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Quote:
Originally Posted by Kitchen Barbarian View Post
No worries, I'm thinking of toppings as well. I've tried mixing the flakes into the dough - they disappear.

They provide a great onion flavor in every bite.
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Old 08-30-2012, 09:14 AM   #52
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Amazon has a little Kindle freebie bagel recipe book RIGHT NOW:
...
Darn, not any more. Missed it, grrr....
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Old 08-30-2012, 11:25 AM   #53
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Darn, not any more. Missed it, grrr....
I get my Diningdownloads notification around 7-7:30 p.m. EDT every day--if you haven't subbed, you might want to....sorry, Charlie. Guess you missed the Jewish Cooking isn't just about Briskets e-cookbook as well. I don't always post the freebies, but try to post them if there has been a recent thread.
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Old 08-30-2012, 02:46 PM   #54
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Are you signed up for that? How do I sign up for it?
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Old 08-30-2012, 03:35 PM   #55
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I subscribed to the daily email:

Dining Downloads: Free Cookbooks Every Day! | Dining Downloads
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Old 11-25-2012, 07:53 PM   #56
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Andy, thank you. Finally made it today. Did not make onion, did not have onion flakes, or onion powder, but plain ones are just as good or better, because I do not like onion;).
Will try to post pictures tomorrow. They came out smushy (is it even a word?), but tasted good. Wonder what I should do to make them look smother? Thank you.
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Old 11-25-2012, 08:16 PM   #57
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I'll see if I can figure something out when I see the pictures.
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Old 11-26-2012, 01:50 PM   #58
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Ok, let's see if I can download the picks right from my phone.
Aha, good looks like it worked. Take a look Andy, they were nice and fluffy, but after baking, actually I think after boiling they all got flat. I'm sure I did something wrong. Thank you.
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Old 11-26-2012, 01:56 PM   #59
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Charlie, I see you had inconsistent results. Some were flatter and not evenly formed. I think a lot of that comes from overworking the dough while you are shaping them. This happens to me when the bagel doesn't form properly or breaks when I'm shaping it and I have to fix the problem. Most of the ones shown look evenly baked and have nice plump profile.

If you don't overproof the dough and cut back on the second rise and boil them sooner, you might get better results.
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Old 11-26-2012, 02:29 PM   #60
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Ok, thank you, I will try. Any sugestions on boiling? I think that is when I had most rouble.
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