TWD – Tuesdays with Dorie
This was my first time making bagels. It was fun and I do plan to make them again. The bagels definitely don’t keep for long, so I’m glad I only made half the recipe.
Overall the directions were easy and straightforward. I made the dough the day before and chilled it overnight. In the morning I shaped, boiled, and baked them for brunch. I did come up with my own technique for shaping the bagels. I followed the instructions for the most part, but once I got they hole in the center of the bagel dough, and moved my thumb and index finger in circles a bit, I deviated. I then set my bagel onto a wood cutting board, and with my index finger in the center, pointed down and touching the board, I made the bagel rotate around my finger. This allowed gravity to stretch the dough quickly and uniformly. I had my bagel shapes in no time. I also boiled the bagels for a little less time than suggested.
For this run we made plain bagels, no special toppings. I felt the dough was a bit sweet for a bagel, so next time I may reduce the sugar a bit. I love sun-dried tomato bagels, as well as cinnamon raisin, so I look forward to trying some different flavors and testing how well they freeze.
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the site of this fellow Tuesdays with Dorie bloggers:
Heather of Heather’s Bytes