If you break down the cost of Clayton's recipe, it works out to 23 cents per bagel. Moreover, if you use bulk yeast, which you should if you do much baking, the price drops to 15 cents. via Slate http://www.slate.com/id/2216611/pagenum/all/#p2How cost-effective is it to make pantry staples from scratch? - By Jennifer Reese - Slate Magazine
A writer tries to answer a question I often ask myself. Is it actually always cheaper or tastier to make your own staples?
- By Jennifer Reese - Slate Magazine
(the previous three links were from this article)cinnamon raisin bagels | smitten kitchen
There are a whole lot of foods that I’m not sure are even worth the trouble of making at home, though I suspect this list varies by what you have accessible in your neighborhood. I feel fairly certain I won’t be making any falafel sandwiches in our new kitchen, especially now that I’ve discovered our proximity to the $2.50 perfection at Mamouns. I’m not even sure I’ll ever make pirogi again, after finding my fluffy, light pirogi nirvana this weekend at the Ukranian National Home. And in general, I’ve never seen a whole lot of purpose in making bagels from scratch in New York City — save a one-time baking frenzy — and certainly not when we lived less than two blocks from our bagel ideal, Murrays. (I’m a little lost for a decent bagel in the East Village — anyone? I think we’ve been spoiled.)
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