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Nov 18, 2010 06:21 AM

Recipe for Bagels? [moved from Minneapolis-St. Paul board]

I'd LOVE if you posted your recipe/techniques! The sooner the better, as I was hoping to make them this weekend.

As for freezing, how do they hold up?

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  1. ike, I am so sorry! I just saw your post this eve - I use Peter Reinhart's recipe but substitute 1/4 cup rye and 1/4 cup whole wheat for 1/2 cup of the unbleached - just for flavor.
    Other tips: I don't proof them overnight - I just boil them a few minutes after shaping. I put sesame seeds and kosher salt on both the topsides and the bottom sides (great idea, huh?). We freeze them uncovered on a large baking sheet, then bag them after they are frozen. They freeze pretty well, but you should warm them or toast them after freezing. They taste GREAT on a workday morning. Hope this helps!

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