Bagels

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(7 reviews)

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Recipe Review

I've used this recipe to make bagels 5 times now. It was really easy and so rewarding when finished. The flavor is wonderful and the texture is soft & chewy.

Before I made my first batch, I had done a lot of reading about bagels and learned the flour, barley malt & overnight fermentation were all keys to success.

I found high gluten flour on-line at King Arthur's Flour (Sir Lancelot). Knowing I'd be making them a lot, I decided to drive to KA & purchase a 50 lb. bag.

I scaled the dough, rolled them into balls and punched my thumb through the center. Storing them in the refrigerator overnight to develop their flavor; after they are boiled and baked the next day, they make a wonderful breakfast item. I made plain - sesame seed & onion.

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