The hardest ingredient to find, of course, is the barley malt syrup. None of the regular grocery stores have it, but I found a jar at our local PCC.
Putting the dough together was really easy. The sponge was a snap, and the rest came together pretty quickly. I did part of the kneading in machine, and part by hand when the machine started chugging as the dough got thicker. Window pane test passed, I formed my roll form, and let them rest.
Next morning, I got my water boiling and my oven pre-heated, and got to making them. I went for the 60 second per side boil, and I got a lightly chewy bagel.
I left them plain this time, and may experiment with toppings, though I really think I want to make raisin or blueberry bagels next.
L'Chaim!
I vote for blueberry! Especially if there is cream cheese involved.
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