Picture
We LOVE bagels. In fact, in the earliest part of our relationship, Nic and I probably ate bagels at least every other day, for a month. Since we have been trying to "watch" our diets, we have scaled back on the bagel eating, but, these bagels make us a little weak in the knees.
Picture
Adam mixed with flour and water
In this recipe, Reinhart has incorporated a soaker as well as a biga, but i am using Adam in place of the biga. The preferment is alowed to sit at room temp for 12-24 hours. 

Picture
working fingers to the bone
This recipe calls for 8 cups of flour total! Wow! The dough was really stiff and hard to knead, but I looked at it as my workout for the day.

Picture
bagels shaped and resting
Once the dough bulk rises, it is separated into pieces. Reinhart says he gets 12 bagels out of this recipe,,, I got 16. The pieces are then transferred to a tray to rise again for about 20 mins and then molded into doughnut shapes. The dough is allowed to rise again for 20mins and then wrapped in plastic and refrigerated overnight.

Picture
delicious
The next day, the bagels are boiled and then baked for 10 minutes.

 


Comments




Leave a Reply