So a couple of weeks ago, I had told my in-laws that I was going to try my hand at making bagels. I just hadn't gotten around to it. My mil asked me about it on the weekend, when I had brought over some baguette's and foccacia, so I decided this week would be the week.
I've made bagels in the past, but it wasn't an authentic bagel recipe. While they were good, they just weren't what I was hoping for. They simply used a basic breaddough recipe and were shaped. While they tasted good, I wanted a "real" bagel.
So, I'm going to go to my trusty book, The Bread Baker's Apprentice for a bagel recipe. I bought this book a couple of years ago, and have loved all but one of the recipes I've tried from it. The author goes into the science of bread making, as well as explaining the hows and whys of technique. So, I'm going to split the recipe, and should be able to get 6 cinnamon raisin and 6 poppyseed bagels out of this batch. Yummy! Hopefully they will turn out. I won't know until tomorrow, cause the recipe is a two day recipe, with an overnight chill in the fridge for the bagels before cooking. Tomorrow will yield some yummy treats, I'm sure.
Tribe Life Tuesday: Authenticity, The Inside Job
4 hours ago