Bagels
Who knew that home-made bagels would be so easy and tasty. Honestly I doubted my own bagels would be as good as those from a specialized bagel store. And I figured, with the double rising and the boiling and the baking, it’d be pretty had, or at least a lot of work.
Boy, was I wrong!
First off, making the dough, Anne-Sophie did all the work quickly and easily. Just put the dry ingredients in, started her, and added the liquids. Leave her on for a couple of minutes and voila, dough!
I seriously believe the rolling of the bagels was the hardest part. You obviously don’t want them to get loose and turn into a long bagel-snake, so it needs to be firm. It’s kinda tricky to get that right. I’ll need to practice that a little more. But other than than, easy-peasy.
I used this recipe, with only one minor substitution, I used substituted about a third of the plain flour for whole wheat. And for topping I made a mix of poppy seeds, dried garlic, sea salt, onion powder and rosemary. Not quite the traditional ‘everything’ topping, but very tasty nonetheless.
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