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Pumpkin Bagels » The Tart Tart

5 Responses

  1. carey November 7, 2012 at 8:50 pm · Reply

    I love all the different toppings! And I think they look fantastic. I aspire to one day make bagels that pass the float test before I bake them, but thus far I’ve been too impatient to bother. (After spending an entire morning dealing with dough, I really just want to eat bagels…no waiting for a day or two.) Lately I’ve been curious about using lye baths for things like this too. I think it’s more common for soft pretzels, but I’ve seen a handful of lye bagel recipes bouncing around online. Working with the stuff freaks me out a little, but apparently it’s harmless once it comes in contact with water, and people have been using it to cure foods for ages!

  2. Lena November 9, 2012 at 4:42 am · Reply

    This is just what I needed to go home and have a try at making bagels. I made pretzels before, so it really shouldnt be that much of a challenge.
    I really like how your bagels look, btw.

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