Baking Through the Bread Baker’s Apprentice: Bagels
I have probably tried about half of the recipes from Peter Reinhart’s The Bread Baker’s Apprentice since I received it in the winter. I figured I would only post them if I was proud of the bread, in both visual appeal as well as taste and texture. Not to say they have been bad (pretty tastey in fact), but I’m looking for perfect. I did some sourdough experimenting, then got frustrated and put it in the refrigerator for long-term storage. This let me not worry about feeding and strengthening my starter every week, so I could focus on some of the other non-sourdough recipes.
I’ve been wanting to make bagels for a while. My co-worker once suggested sourdough blueberry bagels, so I will have to pull out the starter again soon, but in the meantime, these ‘water’ bagels do just fine. They’re thick and chewy. Susanna’s sister (who had some experience in a Jewish bagel shop) suggested that they everything bagels needed more salt and a tougher shell (more steam, a trademark of commercial bakery ovens, which I may not be able to reproduce at home), but otherwise they were ‘almost there’.
I have made this recipe twice now, both times making half the batch into sesame and half in ‘everything’ bagels. My everything bagel blend is a mix of sesame seeds, poppy seeds, salt, garlic powder, black pepper, dried minced onions and fennel seeds.