Comments on: 100% Whole Wheat Bagels with Lemon-Raspberry Mascarpone

By: Ken

Ken — Sun, 16 Jan 2011 17:26:35 +0000

As a child, one of my first spoken words was “bagel”. I grew up in the northeastern US, where bagels are an art form. I’ve gone to a whole foods diet, and have been seeking a good 100% whole wheat bagel recipe. I’ve found it! All others I’ve tried yielded yeast flavored hockey pucks. I finished making your bagels this morning. They are crispy on the outside but soft and chewy within. I hand-rolled some and “finger poked” others. The rolled bagels turned out much more dense than those formed using the “finger poke” method (I perfer mine a little airy on the inside). This recipe really helped to tame the bitter, earthy bran flavor tyipcal of a whole wheat product. Great website…thank you!

By: Bavarian Pumpernickel (Devil’s Fart Bread) | jugalbandi

Bavarian Pumpernickel (Devil’s Fart Bread) | jugalbandi — Sat, 05 Sep 2009 00:33:49 +0000

[...] Reinhart’s recipe from Whole Grain Breads that we used has both sourdough starter and commercial yeast and has a shorter baking time, but the [...]

By: CLICK: June 2009. (Stacks) | jugalbandi

CLICK: June 2009. (Stacks) | jugalbandi — Tue, 26 May 2009 18:26:18 +0000

[...] 100% Whole Wheat Bagels [...]

By: The Spice Cafe » JFI : Lime/Lemon round up

The Spice Cafe » JFI : Lime/Lemon round up — Fri, 07 Mar 2008 06:32:31 +0000

[...] Lemon-Raspberry Mascarpone [...]

By: sushma

sushma — Mon, 03 Mar 2008 06:19:03 +0000

Thats truely amazing.. love your patienne.. and amazing photos too..