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Montreal style bagels recipe jewish

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Montreal style bagels recipe jewish

WOW. Excellent recipe. Taste, good texture. I have to practice shaping them. I figured a tbls. of beaten eggs sounded silly and so i include a whole egg. Perhaps a touch more salt could be good. I believe 24 are the best than 12--a little too big. These is a regular within our house. Gord27

Good, easy recipe, as well as an adventure into new things for me personally. I added cinnamon and raisins too. It required nearer to 2 hrs to ensure they are. I would double it the next time to really make it much more useful.

They are scrumptious, but I must admit which i make a couple of changes towards the recipe. (1) Rather of utilizing the malt and white-colored sugar, I replaced the white-colored sugar with brown sugar. I did not have malt, therefore the molasses within the sugar gave the bagels a more potent flavor (2) Before I steamed the bagels I broiled them for around 40 seconds on every side, this built them into shiny and simpler to get from the tray. (3) Rather of utilizing honey within the water I made use of real walnut syrup. It's things i had on hands, and it is what my friend's parents always used. Using these changes, they'd the flavour and texture from the bagels inside my favorite loaves of bread in Montreal! Thanks a lot for writing this :)

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