Forget grocery store bagels because they don’t taste that great, and definitely forget speciality store bagels because they’re too pricey! Making your own bagels is surprisingly easy and the taste and texture are wonderful!
I’ve been trying to make all of my own bread products since I moved to Colorado. At times, it has proven difficult for me because baking in higher altitudes can be tricky. Add the boiling component of bagels, and I was pretty darn intimidated. I decided to go with the simplest recipe possible, which meant I was using white bread flour, not whole wheat flour (I’ve had issues in the past).
I’d love to do a step-by-step, like
PW but I just don’t have time time to chronicle recipes (I actually started this blog Saturday morning and had to put off finishing it because I was busy. I used my favorite baking handbook’s recipe which can also be found
here.
I think they took me three hours from start to finish. I had ordered online the
one ingredient I hadn’t heard of previously, so if you ever decide to make these be sure to get/search for this ingredient ahead of time.
Here is my final product.
They were exactly like bagels should be (although maybe not as pretty)… they had shiny, chewy crusts and soft middles. As for the taste? I had three out of the 8 and J ate 5. I made them Thursday and they were gone by Saturday morning. These were true winners. I think I will make them again soon!
~the Bakestriss
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The Bakestriss: It’s Bagel Time
~the Bakestriss