Made my first batch of bagels last night using the recipe from the NY Times Jewish cookbook (Claiborne's recipe). They turned out really nice! But they really stuck to my cookie sheet. Is this because the bagels had a bath in the sugar/malt water and the sugars baked itself to the sheet? How can I prevent this from happening again?
Happy Thanksgiving!
JaKe Seattle
Use parchment paper.
Barry
Sprinkle corn meal on the cookie sheet before putting the bagels on, not too heavy, just a light dusting. It will work like ball bearings and keep the bagels from sticking.
x-- 100 Proof News -
Corn meal IS the answer, but not supermarket corn meal. It's far too fine and will just absorbe into the bagels.
Go to a bakery (when it's slow) buy a loaf of bread and a muffin or two for good will and ask them to sell you a small bag of coarse corn meal.
Suggestyou first put down some parchment on the sheet before you put down the bagels. They will stick from time to time. Another option is to first spray some oil on the sheet as well.
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