Oct 17, 2012
The 2nd Tuesdays with Dorie assignment this month was bagels. At first I was intimidated by the recipe but I forged ahead and don't regret it.
The recipe states dividing the dough in two after the overnight rest in the fridge and shaping them just prior to baking. I decided to halve the dough before the fridge, shaping one batch into bagels and placing them on a sheet pan, leaving the other batch in the bowl. Both went into the fridge.
The following morning I made the ready-to-go bagels and to my horror -- they were pretty tough and relatively flat (as in I couldn't slice them into two pieces). Still edible though. We ate 1-1/2 and would've considered playing ring toss with the remaining bagels. With those results I thought I had ruined the recipe.
A few days later I baked the second batch. It had been in the fridge a total of 3 days (1 more day than recommended in the book) so I didn't hold out much hope. But lo and behold, after having a bit of practice shaping the bagels and knowing the steps, this batch turned out much better than the first. They were fluffier and not as tough. I could actually split the bagels in two to spread on some cream cheese. I sprinkled poppy seeds on one bagel and left the others plain -- the way I like it.
My technique could use some improvement (especially shaping... the directions weren't the clearest), but I was happy with these and will definitely come back to the recipe. Adding bagels to the list of items I've baked for the first time this year ;D
- The first batch set the fire alarm off in my house. Second time around I turned the oven down to 475 instead of 500 and opened as many doors as possible. Seemed to do the trick... no screeching alarm to scare the neighbors and my dog.
- I boiled the bagels a minute on each side.