A bagel question—butter or no and, if so, how much?
Posted: 15 July 2011 02:15 PM   [ Ignore ]
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Hello.  I am making Rose’s bagels for the first time - currently, the sponge is covered by the flour mixture and chilling in the fridge for 24 hours.  But in anticipation of tomorrow, I have a question:  my edition of the Bread Bible talks about, in the mixing portion of the recipe, an optional inclusion of butter.  But nowhere is butter listed as an ingredient - potential or otherwise.  Between butter and no butter, I’ll take it—but does anyone know how much I should add? 

Many thanks in advance.

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Posted: 15 July 2011 07:01 PM   [ Ignore ]   [ # 1 ]
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My copy of BB shows 3 tablespoons for the full recipe. Have fun with the bagels.

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“This pizza is a symphony of flavors”

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Posted: 18 July 2011 02:55 AM   [ Ignore ]   [ # 2 ]
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How did those Bagels turn out?

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“This pizza is a symphony of flavors”

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Posted: 18 July 2011 08:21 AM   [ Ignore ]   [ # 3 ]
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Do tell, I’m interested to hear about them as well!

Matthew, who baked every recipe in the Bread Bible, says they are among his favorites.

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B&T Blog:  Cultured Butter Recipe

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Posted: 25 July 2011 03:24 PM   [ Ignore ]   [ # 4 ]
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Thanks for the response.  The bagels were delicious and turned out really well - I was a first time bagel-maker, and generally expect disappointment the first time.  Not here!  I used the butter; next time I think I’ll omit just for comparison purposes.  Also just made the bagels plain - no poppy seeds, no garlic, nothing—and am looking forward to mixing it up a bit.

Overall, highly recommended recipe.  As usual with RLB’s recipes, a long process, but justified by the results.

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