A little everyday chit chat around the table...like we all used to do around my Grandmothers' tables when I was growing up. A little of this...a little of that...nothing too special...but as the years pass, all of it seems so. Come, sit at the Table, contribute, enjoy, stay as long as you want, leave when you need to, and return often!
The third Bread Baker's Apprentice challenge (from the book by the same name authored by Peter Reinhart) was Bagels, and is found on pages 119-122.
I made bagels, can you even believe it? And, they turned out pretty tasty, can you even believe that? And, Matt says he likes them even more than the ones at the store, can you even believe that? Me either, but he keeps asking me to make more of them.
Actually, they are fairly easy to make, very fun to boil and bake, and while I don't normally really like bagels, I had one and it was good. All it takes is flour, yeast, water, salt, and a little malt powder or syrup. The dough is easy, the forming is easy, the resting is easy: it's all easy. I thought there would be some big mystery, but there isn't really.
I thought they should be a little less flat looking but Matt said that I was confusing bagels and doughnuts, that bagels are supposed to be flatter and they fit better in the toaster that way. He has eaten a lot of bagels in his life, so I am trusting him on this. Still...just a little more puffy roundness would be nice, don't you think?
I made some plain, some with sesame seeds, some with sea salt, some with poppy seeds, and some with a mix of seeds and salt. They were all eaten and enjoyed, so guess I am now in the bagel making business around here. I may branch out and do a few with fruit and nuts next time.
While the main group of 200 bakers are baking weekly, the Slow & Steady group consisting of Nancy, Cathy, Audrey, Jessica, Melissa, and I are baking and posting every other week to better fit into our schedules. If you would like to see their Bagels, click on their names and visit their sites, or you can visit the main groupand marvel how they are all already on Challah. We'll get there...Slow and Steady. Our next challenge: Brioche. These will be posted in two weeks.