It’s ok to try this at home! Making bagels sounds intimidating, but it really wasn’t that bad! For the recipe, visit our host Heather on her blog, Heather’s Bytes. Her bagels look so perfect in her beautiful photos.
I had to make a few changes in the recipe. Since I had no high gluten flour on hand, I took advice from one of the comments on Tuesdays with Dorie added 1 teaspoon of vital wheat gluten per cup of bread flour. I ended up using only about 5 1/2 cups of flour. I think 6 cups would have been a little too tough (maybe I was a little short on the water?). I also didn’t refrigerate them overnight, only about 2 hours, but I thought they still turned out fine. Here are the step by step photos of the process:
But the end result was good, even without nice holes in the middle. I used every kind of topping I could find …sesame seeds, parmesan cheese, cinnamon sugar, onion flakes, garlic powder, sea salt…and made a variety of bagels.Tasted great this morning, toasted with a little butter.