I sat at the breakfast table yesterday wondering what to do with my day. Things have gotten quite busy recently so bread making has become more of a weekend activity, when I have the time. So flicking through Crust I wanted something simple yet worthy of a day of baking. What better than bagels.
I had never made bagels before, always been tempted, but never tried. The recipe I chose to start with was taken from Richard Bertinet’s book Crust, one of my favourites. His recipe is based on a dough with a starter, but sadly my starter is tucked up in the fridge, so no option of reviving it in time. He does provide the option of making a quick ferment, which takes about two hours, so I took that option, and it worked well.
Due to the minimal amount of yeast in the dough I didn’t expect them to rise much, and they didn’t. That is until they hit the water, where they grew massively, what a great idea. They then baked for a very short period of time, with a selection of toppings (poppy seeds, sesame seeds or plain).
The recipe worked fantastically, though I did get 14 bagels out of the dough, where he suggests 12. I think 12 would perhaps have been better in terms of size, but that might just be me being greedy.
The only problem with this bake was completely my fault. I didn’t grease the baking paper before putting the bagels on it, so some stuck. Really I needed to do them in batches on the baking stone. Lessons for next time, and with bagels this good for breakfast it won’t be long.
I should also note that within the time it took me to make these bagels a friend posted a bagel related blog post over on What? Bread?
So it really was a weekend for bagels.