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TWD: Bagels


I was really excited when I saw this week's Tuesdays with Dorie: Baking with Julia assignment. I've made bagels at home once before, but used a different recipe. To see the recipe for these bagels, please visit this week's host blog, Heather's Bytes.


Dorie's cookbook promises that these bagels will be airy and cakey, not heavy and chewy. To be honest, I was having trouble imagining what the texture would be like, as just about every bagel I've ever had has been heavy and chewy. 

I followed Dorie's recipe almost to the letter. The few differences: I used bread flour instead of high-gluten flour, and I reduced the boiling time to 60 seconds per side. I did include the optional teaspoon of ground black pepper. Although there was no distinct peppery taste to the bagels, they did leave a spicy aftertaste. It wasn't unpleasant, but it's not a taste I prefer in my bagels, so next time, I'll leave it out. 

Other than that, I loved these bagels! They really were light and airy! I topped some of them with poppy seeds (The Mister's favorite), some with sesame seeds (The Mister's second-favorite), and left a few plain (my favorite). 

Don't be afraid of the dough. When you cut and shape the bagels, don't be afraid to pull the dough taut to form a ball. Pinch it tightly so that the ball keeps its shape. Repeat once or twice to make the ball firm and tight (it took me two repetitions). This process forms gluten, which helps the bagel keep its shape. 

Do pay close attention to the directions. I skipped over the instructions to reduce the oven temperature from 500 degrees to 450 degrees, and burned the first 5 bagels. 

Don't forget to visit Tuesdays with Dorie to see blog posts by other participants. Links will be posted as comments on the blog entry. 

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Sweet and That's it

Saturday 27th of October 2012

Oh no...I'm so sorry you burned 5 bagels after all the work... Luckily we had to bake them in two batches!They turned out beautiful, and your first picture is totally cute.

Cher Rockwell

Monday 22nd of October 2012

These came out beautifully. I opted out of the pepper, I just couldn't wrap my brain around that one.

fuelmyfamily

Tuesday 16th of October 2012

I love your description of the bagels, I may need to try these out!

smarkies

Tuesday 16th of October 2012

I put in the pepper as well and found the taste sort of interesting - the slight spiciness was appealing. Your bagels look great - anything freshly baked is bound to taste great!

Anita at Hungry Couple

Tuesday 16th of October 2012

I've never tried to make my own bagels but I do love them and yours look very authentic. Sesame seed is my favorite. :)

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