Baking bagels is far less difficult than I imagined. Start with a great recipe that includes great instructions, add a little time and you’re good to go. Allow 2 days for preparation, rising, poaching and baking. I started with the basic bagel recipe below from the Epicurious app and had success. The bagels were chewy yet tender and the crust was just crisp. I made plain, sesame and cinnamon raisin. From the double batch. Our youngest, Mia, thought the base dough for the cinnamon raisin bagel should have been a tad sweeter but my husband, Russell, and I did. not. The changes I made? Not many, just three, I used brown rice syrup not barley because it’s what I had on hand, I used currants not raisins and 2 teaspoons cinnamon not one. I plan to toast what is left over and wrap a few well after I slice them to share with our oldest, Alyssa.
Bagels from Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class BreadsYIELD makes 6 to 8 bagels
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