Man Is What He Eats – Homemade Bagels

Bagels always seemed like one of those things that just occurred naturally.  Something you picked off of a tree or harvested from a shrub.  My foray into bread making lead me to learn otherwise.  In fact, making bagels is quite easy, though more involved than many of the breads I’ve made.

The Fresh Loaf has a post detailing the bagel recipe from The Breadbaker’s Apprentice (a book that I’d love to have randomly appear on my door step – hint hint) which I followed to the letter because I just so happened to have malt powder just chilling around (home brewing).

I’ve decided that bagels will be a weekly thing.  Jannett pushed me to make the proof and shape the bagels last night so they’d be ready after a good 12-hour cold ferment.  We woke up early and started boiling the bagels.  This time I didn’t stretch them so wide, and I like how they turned out better, though that was purely an aesthetic thing.

Toppings this time included Asiago cheese, poppy seeds and kosher salt.  After they were boiled, I generously applied the toppings and then popped them in a 500 degree oven for about 12 minutes.  The crust is crunchy and the insides nice and moist and chewy.  Just the way I like it.  And with some egg, sausage and cheese?  Well, McDonalds, EAT YOUR HEART OUT!