bagels, not as terrifying to make as one would think.

16 June 2011
7 notes
bagels, not as terrifying to make as one would think.

I made those!

Go figure, right? I have wanted to try my hand at bagel making for a while now but have generally been too intimidated to try. The outrageous cost of bagels in New Zealand and having a kitchen to ourselves for a few weeks gave me the courage to try and, goodness gracious, I can’t believe that I hadn’t tried sooner.

Bagel making, it turns out, is really, really fun. The process is pretty similar to any other yeast bread except that you boil the dough before you bake it. I followed this recipe with a few changes:

-used 4 cups plain white flour plus 4 Tablespoons wheat gluten/ gluten flour instead of 4 cups bread flour
-to make it vegan I exchanged a few Tablespoons of rice milk instead of an egg wash to brush on top of the bagels before baking
-added about 1/2 cup of frozen blackberries to half of the dough before I started -kneading the dough (this made the dough super sticky, but worked out much better than I thought it would)
-made a mix of sesame seeds, poppy seeds, garlic, dried onions, sea salt, and dried herbs for the top of the other half of the dough
-made 8 regular sized bagels instead of 12 smaller bagels
-boiled the bagels for just over a minute on each side

Try it out, seriously, do it.