Despite the fact that an excellent Bagel shop recently opened within walking distance of my house (local peeps – definitely give it a try), I decided to make my own bagels. I guess having been sick for so long has really made me stir-crazy.
So I mixed and kneaded, and let the bagels rest:
Then I boiled:
And baked (dark ones on the left are cinnamon/chocolate-chip):
This is the third time I’ve made them, and so far the best. I think all the recipes I’ve tried have been good. The recipe I used this time was more involved and required a two-day process, but I’m not really sure that’s the main reason. It was also the first time I used barley malt syrup, and I had a better idea of what the dough consistency should be like. I think if I made either of the other two recipes again, they’d be better than they were the first time – and in any case, they were ALL good. I’d have to really compare them all side by side to declare a winner.
Look delicious! I want a bagel! May need to start baking.
Reinhardt is an amazing baker and teacher. And using a sponge to preferment as you did means you’ll have deeper and more complex flavors. Lately I’ve been making breads with 3 and 4 day ferments, and the flavors are amazing. (Be sure to use high quality flours though.)
Oh my! They not only look amazing, but they might be the prettiest bagels I’ve ever seen!
Well, you must be feeling better to put that effort into baking delicious bagels. Great! I’m down with the flu and lounging on the couch is the extent of my abilities.
Yummy! My mouth is watering!
Hope you are feeling better…
They look great. 🙂
They look totally professional!!
WOW! Those look YUM!!!!