This week’s Tuesdays with Dorie is bagels, and I get to host! That means you’ll find the recipe at the bottom of this post.
I’ve made bagels before and though I’ve always enjoyed it (it can be a bit of a process), they usually turned out kind of thin and wrinkly. These, however, turned out beautifully, and I got the ultimate seal of approval when the girls told me that they tasted better than Einstein’s bagels!
I did change a few minor things:
~ Instead of six cups of bread flour I used four cups of bread flour and two of whole wheat flour.
~ After the initial rise, I punched the dough down and put it in the fridge overnight (the recipe does say this is an option).
~ I only let the bagels boil for 30 seconds per side instead of the 90. In my experience, bagels that boil for too long get too chewy/tough.
~ For the first half-batch of five I sprinkled the tops with kosher salt and dried onion (the onion looks like it got a bit overdone, but they tasted fine. I obviously missed the part about soaking the onion in some water first), and for the second batch I sprinkled sea salt and onion powder. Both were delicious, and made excellent bagel sandwiches.
~ I didn’t bother with a flour-covered towel. I just put the formed bagels on the flour-dusted countertop without a problem.
~ Tossing water and ice into the bottom of the oven did freak me out a little, so I covered a pan with foil and tossed ice cubes onto that instead.
~ I used my stand mixer for the dough, and used the instructions for that in the recipe below.