Introduction
Homemade bagels really are worth the effort. The depth of flavor and taste is incredible. Plus it’s really not that much work. If you’re not a fan of everything bagels, at least give this a try. The everything mix adds a ton of flavor. Definitely one of the best non-dessert recipes in the book. Note that the linked video does not match the recipe exactly.
Recipe Outline
| Recipe: A Little Bit Of Everything Bagels | Special Equipment: Cast Iron Skillet |
| Source: Dessert Person | Time: 2 Days |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Dough
Tip 1: Adding the everything mix to the batter itself made things a bit more difficult to work with, but did provide flavor throughout. See the video for an alternative technique (simply applying the mix at the end).
Tip 2: Form rings by poking a hole and then moving the ring in a circle with fingers inside (gravity will help pull the bagel down and expand the ring).
Proofing The Bagels
Tip: If the bagels are not passing the “float test”, they may need to sit at room temperature for an hour or more. A slightly warmer temperature will help with the process. Don’t worry if it takes a while, they’ll float eventually.
Cooking The Bagels
Tip: Use fine cornmeal to line the tray for baking. Likewise only apply cornmeal to where the bagels will actually sit – otherwise it will burn/smoke in the oven.
Final Product
Key Takeaways
- Be patient with the proofing process.
- A spider strainer helps with the cooking process.
- Final Score: 4/5 – These weren’t too difficult and the end product was delicious. It’s a bit of work, but ultimately worth the effort. The bagels taste best right after being made and at that point won’t even need to be toasted.
JoeSoltzberg.com 