Last night, on a whim, like I didn't have a million other things to do, I decided to make bagels. I had made them several times over the years, was never particularly satisfied with the results, yet never worked on perfecting them. But I had lox, cream cheese and no bagels. So I decided to give them a try using Peter Reinhart's method from The Breadmaker's Apprentice. (Peter was my "Breads" instructor at the California Culinary Academy.)
Bottom line: the bagels were wonderful; chewy, flavorful and surprisingly easy to make. I mixed and kneaded the stiff dough in the breadmaker. After giving the dough a brief rest, rather than using the traditional rope method, I formed bagel shapes using an easy method of making rounds, punching a hole in the center, and stretching, After resting at warm temperature for 20 minutes, they were "retarded" in the refrigerator overnight. This morning, they had a 2 minute dip in boiling water and were baked 10 minutes. I had fresh, warm bagels this morning in less than an hour after I woke up. I would never have gotten dressed and over to the bagel shop that early.
I tried to send a comment the other day when I read this but apparently I hadn't set up the right profile. What i said was "Fresh bagels would make a great Hanakuh present!" but as I said then, I am just kidding. You make "making bagels" sound so easy I am tempted to try it myself, particularly since there is nowhere to buy good bagels around here. I do wonder if Western Bagel is still open in Tustin. I'll have to check on that. Anyway, the bagels look beautiful and delicious. I knew we should have stayed with you a few more days. Darn.
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