New York BagelsPosted: July 11, 2012
Bagels might be my favorite food in the whole wide world. Cream cheese, cream cheese and jelly, nutella, biscoff…there are just sooo many amazing spreads out there. I don’t know that I’ll ever be able to make bagels as well as this one place near my house that has like the BEST BAGELS EVER, but I can try! Haha.
What I Changed:
- Err no real changes, I don’t think?
- I boiled for about a minute and a half on each side cause I wasn’t sure how chewy I wanted it, exactly. I also wasn’t sure what the standards were for “chewy” and “chewier” lol
What I Liked:
- The insides were really, really soft
- I can now make my own bagels and freeze them for whenever I want them 😀
What I Would Change:
- The exterior was tough, but maybe a little too tough? Does that mean I like “chewy” and not “chewier”? lol
- Lightly greasing the outside of the dough made it difficult to roll the bagel into a perfect sphere If there were deformities in the sphere, they would just slip past each other rather than smooth out into a uniform ball! I think next time I should just form the circles BEFORE the rise/the light grease? I feel like that would solve the issue without creating any other problems?? Is that solution too easy…am I not supposed to do that? D: Does it need to rise as one giant ball of dough?
- The recipe says to only let the bagels rest for a few minutes after rolling them into spheres, but I think I’m gonna go ahead and do a good half an hour or one hour rise next time to see if it helps make them lighter
- I noticed that the exterior of the bagel was really hard at first and it became a little softer as it cooled
- Fun fact: I like eating the outside of my bagels first. Best part first.
- Kneading this dough was SO HARD and took SO MUCH EFFORT. Like a serious workout…I think if I did this every day I would actually build some muscle HAHAH
- Another comment about the kneading…after I got sorta tired of kneading properly I started using a technique that I learned in the first few days of ceramics! It’s supposed to help remove air bubbles from clay! I don’t really know that there were air bubbles in my dough, but using the clay technique definitely gave my arms a break hehe
- I LOVE CARBS
- Also further conquered my fear of using yeast!