make bagels

They have a nice little crust and the texture is good, with some nice chew to it.

I made 8 plain, 2 with kosher salt, and 2 with poppy seeds. It was fun and not too hard. I think I got the recipe from The Bread Baker’s Apprentice or maybe some other book by the same guy.

I’ll definitely make these again.

The bagels are currently resting. They’re actually just balls of dough right now, and when the timer goes off I need to go put holes in em. Then it’s to the fridge overnight for a nice little sleep. In the morning, fresh bagels! Hope it works!

I didn’t use malt syrup either… just brown sugar.

Will be fine… I need to forget about malt powder or I’ll never get this done. They do have malt syrup at the natural food store, but it’s 5.79 for a jar. I’m not really ready to make that kind of commitment to homemade bagels at this point.

I’ve gotta remember to look for this at the natural food store. Or call.

Eee, I’m excited. I’m going to wait until a weekend for this so I can do a two day process. I also am supposed to use “malt powder” but can substitute honey/brown sugar. Maybe they’d have it at the natural foods store.