Saturday, February 21, 2009
Baking Bagels Part II
As good as my word, I put together the bagel dough from the Big Book O' Food last night and was never so glad I had a Kitchenaid mixer. They weren't kidding, that dough is stiff!
It was pretty easy to do, but time intensive. Mix the dough, roll it into balls and let them rest.
Roll the balls into ropes.
Form them into bagels.
Let 'em rise in the fridge over night.
After a night of retarding in the fridge (I love learning new baking terms!), they looked like this (A little puffier.):
Then it was time for boiling and draining and coating them in a topping (A little more puffy after boiling. I coated them in three flavors: kosher salt, sesame seed and onion).
Finally, it was time to bake!
They look gorgeous!
Too bad there's only 8 of them!
In a couple more days, I will try the AB5M recipe, substituting the high gluten flour and barley malt syrup and see how it does. Now, I must go taste test one of my fresh bagels! (I wrote this while waiting for them to cool.)