Joanna made bagels from scratch last weekend, for the first time, and they turned out wonderfully for a first try. They really aren’t that hard to make, though time-consuming. This is something you might start as a dough on Saturday, coming back to it several times, then finish on a Sunday morning for a nice breakfast treat. While not yet a true bagel, these were easily better than most you can buy at generic stores.
The recipe came from our favorite bread book, “Baking with Julia”, which is equally worthy for beginners and serious bakers. I’m not going to copy it out of the book, which is a worthwhile investment for anyone, and there are all sorts of bagel recipes online for those who prefer that route. But here’s a few more photos of the process to get you salivating:
The dough is shaped by hand into rings, which look very neat arranged on a baking tray.
They are both boiled and baked. Having had two batches now, the results have the beginnings of a nice crust, but are still doughier and softer on the inside than a true bagel should be. Practice, practice.