Shipping Nightmare!
Hey Everyone!
I was hoping to send some homemade cinnamon-raison bagels in the mail. I am currently in Omaha Nebraska and would be sending it to Minneapolis Minnesota. What is the best way to keep the bagels as fresh as possible?
What would happen if I boiled the bagels and instead of putting them in the oven to finish them off, I would just send them like that. Would that work? That way they could put it in the oven once they recieved it.
By pcerepak
on Feb 7, 2010 01:09 PM
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Bake them, seal them in a couple of ziplocks with the air sucked out, and send them via next day express delivery.
You would not want to mail a wet dough. I don't think the brief boil gets the dough hot enough to kill all the yeast, so they would likely still be rising, and probably get sour and funky on the way. Definitely bake first.
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I agree with babette, you should definitely bake them. If you send them via UPS/FedEx it would probably only take 2 days with ground service, which isn't so bad. If the cost doesn't matter then I'd go with next day.
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Well, if you wanted to get a little crazy about it, you could avoid the fermentation issue raised by those above by boiling then freezing, and shipping them in an old Omaha Steaks box (foam) or something like that with some dry ice that you could buy at the supermarket. However, before trying it, check with UPS or Fedex or whomever because special rules apply to anything being shipped with dry ice.
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