Sunday, October 2, 2011

On Round Bread

This is the One Bagel.
As you can see from the picture, I made bagels today*. Or rather I made them yesterday, and baked them today. I have yet to find acceptable bagels in Seattle. They're probably around, I just haven't found them yet. Anyway, in my quest for adequately toothsome round bread, I decided to try my hand at making my own. I used this recipe for bagels. I did not plunk for barley malt syrup and that would make a difference in flavor, but the texture is impeccable. Nice and chewy, but not too dense.

*I was going to take a picture of bagels nicely arranged on a plate, and placed on a ledge in the entryway.  Very artistic with the cool grey light of a Seattle afternoon reflecting off flaking paint, wrought iron, and tenacious greenery.  Unfortunately, my camera's light sensor has died the true death, so instead you get my Frodo impersonation.


  1. Did you boil them before baking?

  2. Yes. I actually followed the recipe linked fairly precisely (or at least as precisely as I could manage despite some rather unclear instructions around rise times). However in addition to boiling the bagels before baking, I also placed a pan of water in on the rack below the rack I had the bagels on. I find that a moister oven results in a better crust.