Two dozen bagels this weekend, but five did not survive the next morning!

I love bagels. We have made small batches several times over the past few weeks, but each time, the dough lacked some kind of oomph. Some of the internets recommend using this malt powder (diastatic or non-diastatic) for taste and to help with the shiny surface and rising. Well, I've never had a problem rising, so we went with non-diastatic. That is exactly the flavor we were missing. What tremendous bagels.

We made the dough. Let double. Seperated into bagel sized dough balls and formed them (poked a hole and stretched and stuff). Let rise another twenty minutes, and boiled the bagels two or three at a time (then cooled in cold water). While they were wet, added some topping junk (garlic, onions, garlic, garlic and onions).
Using a preheated 450 degree oven that is calibrated for farenheit, we added some bagels for two sessions of 9 minutes ish each. In between the sessions, kind of nudged them loose from the pan (saves on PAM) (actually do this, but I forgot to say place the bagels on some corn meal--the corn acts as little edible bearings).







Cool these puppies on some sort of rack and place in a tupperware bin to rot... not.

They are ttttasty.

Bagels scared me because of the extra step, and the fact that something is on the stove and really hot. Fortunately, with water, the odds of it getting so hot that it causes your brother to light your arm on fire are very long. We all have our baggage from childhood I guess.




Oh. and here is that tupperware thingy.

Basia and I also noted that starting to make two batches of bagels after dinner makes for a long night.

Eat well and have a good economy,

Wade