I never thought I’d bake bagels at home.
Why bother when you can just buy a dozen from the store on Sunday morning? I’m from New York where we have access to some of THE BEST bagels in the world!
After creating and testing hundreds of recipes for Artisan Sourdough Made Simple I had a change of heart.
Turns out, the fuss of making bagels was all in my head. The process is surprisingly therapeutic, the results are tastier than store-bought (when is the last time you even had a sourdough bagel?), and the dough itself is super easy to handle for many reasons:
- a.) you don’t have to knead it.
- b.) it’s so dry, you can basically shape it however you want.
- c.) if you mess up just let it rest and try again.
And that boiling part you’re secretly dreading?
Yes, yes, yes, you need to boil the bagels prior to baking to set the crust… but it’s easy! If you can make ravioli you can boil bagels at home.
So here we are, with a brand new recipe which is a twist on my Sunday Morning Bagels from the book.