It has been exactly a year (well, one more day…) since I reported about making bagels for the first time. I suddenly decided yesterday that instead of making sandwich bread, I needed (I almost typed “kneaded”) to make bagels again. A year is a little long to wait between trying recipes, I think. And it might not have been so wise to do it on one of the colder days. The dough took forever to rise – there’s a big surprise – and I know there’s nothing wrong with the yeast. I had imagined that I would be baking bagels YESTERDAY. Ha!
Last night, just after dinner, we shaped the bagels, covered them with plastic and stuck them in the fridge. This morning, they had risen a little but they had just barely budged so I stuck them in the oven with the light turned on for about an hour. It seems an hour was a little too long. I had some difficulty prying the risen rings from the parchment to put into the boiling malted water. When I put them into the boiling water, they didn’t even begin to sink and rise up again to the surface of the water. I’m afraid they are no longer the beautiful rings they were. Talk about rustic! They look like bagels that were shaped by someone who had heard about rings and had them described but had never actually seen a ring.
They are baking now – I just turned them around in the oven. They smell good… Fifteen minutes to go. And then it’s bagel time!!
Drat. I forgot to buy cream cheese.
edit @ 12:20 EST They might not be correct but they’re great!! Crunchy on the outside, chewy on the inside, just a hint of nuttiness from the sesame seeds, the butter just starting to melt, mmmm…. (Did I get that right?? Do I sound like Giada De Laurentiis?)
- Bagels (first time)
- I ♥ Bagels
- wild bagels
- bagel making and Rose Levy Beranbaum’s instructions
- Beranbaum Bagels from “The Bread Bible”