December 14, 2006 - 9:10pm
Power Bagels
Would anyone be kind enough to photograph one of Einsteins Power Bagels, please? The whole idea of these sound wonderful - i have a list of the contents and have made a batch (having a guess as to what they may look like) but being here in NZ, I have no idea what I am aiming for. How would you describe the texture? They looked and tasted great but maybe I should give them another name as I was unable to find all the ingredients listed.
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Here's a link to the Einstein Bros web site: http://www.einsteinbros.com/index.cfm/fuseaction/DarnGoodFood.Main
When I followed the links to the bagels, I found that the only one that didn't show a list of ingredients was the power bagel. Nor is there a photo.
Sorry not to come up with an answer for your request.
PMcCool
Thank you for the e-mail address PMcCool. I'll trundle on with my kiwi version, in the meantime! Einstein's Website has given me some great ideas, in the meantime to experiment with. Bagels in NZ are still pretty basic.
Have finally found a photograph of Einsteins Power Bagels through Google and ended up at Dallasnews. Another good step along the way to developing a recipe, slowly but surely.
I am looking for a copycat recipe. Here's a list of ingredients posted on the webpage Gourmet Girl Cooks:
Check out "their healthy ingredients"...
Einstein Bros Power Bagel: Enriched bleached flour (wheat flour, malt barley flour, niacin, reduced thiamine mononitrate, riboflavin, folic acid), water, raisins, rye flakes, dried cranberries (sugar, cranberries, sunflower oil), sunflower seeds, honey, high fructose corn syrup, walnuts, yeast, wheat gluten, whole wheat flour, rye meal, salt, rye flour, cinnamon, sesame seeds, oatmeal, corn meal, barley flakes, millet, molasses, malt, sugar, diacetyl tartaric acid esters of mono and diglycerides (DATEM), ascorbic acid, soy oil, mono and diglycerides, lactic acid, acetic acid, enzyme, malt barley flour, L. Systeine (an amino acid), Egg wash (eggs, water), Allergens: Wheat, Tree Nuts, Soy, Egg.
I am not sure what egg is for, other than the wash. I will try with some other ingredients, as I would like to eat them but don't want HFCS. I am not sure what DATEM does for me. Maybe other bakers know?