SC - Re: Cracknels

[Philip & Susan Troy]

James and/or Nancy Gilly wrote:
> 
> At 20:58 9-12-97 +0000, Adamantius wrote:

> >Alternately, you can form balls, flatten them, and pinch your
> >forefiunger and thumb through the center until they meet. Stretch the
> >circle a bit to enlarge and smooth the opening. This is how handmade
> >bagels are done, today.
> 
> When I was a baker (pre-Navy days), we made bagels by rolling the dough out
> into a rope, then making it into a circle.
> 
> Alasdair mac Iain

The problem with that is that they can have a tendency to come apart at
the seams in the poaching, if you don't seal them really well. I have
also seen bagel recipes that don't call for boiling in any form, and
they are often made by overlapping the ends of a dough rope.

I expect there's no one right way, particularly since people's
conception of what a bagel should be varies from place to place. Where I
live, arguably the bagel capital of the U.S.A., if not the world, when
bagels are made by hand, they seem generally to be formed as I 
described.

That doesn't mean that other methods are wrong, of course. Vive la
difference, etc.

Adamantius
______________________________________
Phil & Susan Troy
troy at spambegone.asan.com

Sentient beings should remove the "spambegone." portion of our address
before replying.
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