I love bagels. Honestly, I love any and all bread-like foods. But I had never thought about making bagels myself. I really had no idea at all what the process entailed, so I went directly to Pinterest. There were many recipes, but I went with Peter Reinhart’s recipe because for some reason he sounded important and I think he wrote a book about bread or something. His bagel recipe requires a 2-3 day process which sounds a bit intimidating, but once you read through the directions it doesn’t seem so bad. The bagels are just refrigerated during much of the process.
There aren’t many ingredients involved, which is nice. According to Peter Reinhart, the barley malt is the key to an authentic bagel.Kneading this dough nearly broke my stand mixer, it was so thick and elasticky. After the proper refrigeration, I attempted to shape my bagels first with the technique most professionals use (rolling out into a rope, then bringing the ends together and sealing by rolling and squeezing), then quickly moved on to the technique used by the average layperson (poking a hole through the center of a ball of dough).I refrigerated the bagels a little over 24 hours. Then came the weirdest part of the recipe. Poaching the bagels.After poaching, you can top with desired toppings and bake.They turned out amazing.
I would definitely recommend this recipe, and I can’t wait to try other variations and flavors.