Ah, bagels. Ranking behind pizza and before cheese steaks in the top three of most controversial foods, the debate over what constitutes a perfect bagel can lead to heated arguments, assault, and even divorce.
|"Whole-wheat pumpkin cranberry? I don't think this is gonna work."|
|It was Monsanto|
|Just like this|
Recipe Deviations & Issues
I made no changes to the recipe whatsoever. It's a really good recipe. The only problem I had was in that I should have probably let the dough proof a bit longer. The bagels were a little bit on the flat side, though this was more of a cosmetic issue and didn't affect them in any way.
Bagels! They were bagels, and they good. Dense and chewy, and you could easily peel the crust off like a skin which is a "true" bagel test according to some. As usual, the entire batch was mowed down by the various friends and housemates that were lucky enough to be around. I'm happy that I managed to hide a few to save for lox and cream cheese later.
Make Your Own
And you should make your own! They are much easier than you might expect, and there is nothing like eating one that is still warm from the oven. I have tried the following recipe and it gives very solid results. When making bagels I highly recommend hunting down malt powder, even if the recipe gives alternate sugar choices. The malt is traditional and gives it a richness that you can't replicate with anything else. I have tried.
Click here for bagel recipe at thefreshloaf.com
Up next, Brioche. It'll be a butter party!