Bagels

Bagels have been my bread making downfall for several years now.  I think I have the beginnings of a great recipe below however.  I made these yesterday morning and was more than  pleasantly surprised at the result.  DH tried one as soon as they came out of the oven, and it was good although it tasted slightly more like a pretzel than a bagel.  However as the day progressed, they became more bagel like and nothing like a pretzel.  I think the key is letting them cool completely, which is extremely hard.

Dough

3 cups bread flour

1 tbsp sugar

1 tbsp honey

2 1/4 tsp yeast

1 cup water
1 tsp salt

Tip all ingredients into the bread machine or your mixer.  Set the bread machine to the “Dough” cycle and remove when finished; if made in the mixer, combine until all ingredients are incorporated, then remove and all to rest for one hour to rise. 

Divide the dough into eight strips and roll into a log shape of equal thickness.  Curl logs into a circle and set aside.  Allow all bagels to rest for at least 15 minutes prior to boiling.

3 quarts boiling water

2 tbsp sugar

1 tbsp baking soda

Preheat the oven to 350 and add the sugar and baking soda to the boiling water.  Gently add the bagels, one at a time, to the boiling water for 15 seconds per side.  Remove and place on a cookie sheet, lined with a silpat or parchment paper.  Once all bagels have been boiled, bake at 350 for 20 minutes, remove when golden brown on top.

*There is no picture this time but I promise there will be one this week when I make this recipe again.  You can “blame” the Dr. Who marathon on BBC America yesterday.