Bagels have been on my must-bake list for years so I was really happy they were picked for this week!
The recipe seemed long and a little daunting but there was nothing particularly complicated about it, just a lot of steps and long wait. After reading the P & Q I decided to split the batch and do each half a little differently.
For my first batch I shaped the bagels after the first rise and then rested them in the fridge for 4 hours. The instructions for shaping the bagels were a little vague. I really didn't get the whole 'draw up and pinch the dough' thing (hope it wasn't just me) so I made up my own technique. Which could be why I ended up with this:
So they look more like rolls than bagels. The holes almost completely disappeared during baking (clearly they weren't big enough to start with) and the end result was a little doughy. I'm guessing because there was no air circulating through the middle. They tasted pretty good though and we had bacon and egg bagels for dinner. Yum!
I made the second batch the day after, so the dough had a full 24 hours in the fridge before I shaped it. It seemed easier to shape this time and I made sure the holes were the right size before boiling them. Both times I used sesame seeds and caraway seeds on top which we loved. I dropped the oven temp by 10 degrees this time but they still got a little darker than I would have liked.
But look! I made bagels!
My only negative is that I found these really salty. Like REALLY salty to the point of having to guzzle water for a few hours after eating. So if we make these again I would definitely want to reduce the salt. Anyone know if that amount of salt is important for the texture etc?
I'm also keen to try a sweet version with cinnamon and raisins and if any of this batch lasts long enough I will make bagel chips and update this post.
Our host this week is Heather of Heather's Bytes so make sure you check her blog the recipe and some great photos.