Foodporn: Homemade Bagels
Bagels
Originally uploaded by Ragnvaeig. I've been experimenting with homemade bagels, which really need to be done in sufficiently large batches to be worth the effort. Have been bastardizing Peter Reinhart's recipe from Crust and Crumb, as I'm nowhere near as picky about my bread products as is Monsieur. Freewheeling within the bounds of the bread process still gives me good results.
Evidently, smarriveurr and I disagree on texture; he likes the more tender first batch while I prefer the longer-boiled second batch because they are crunchy like the bagels the bread gods intended. The first batch was also measured according to someone else's recommendations, and turned out nearly to be the size of my head, whereas I cut them down to a third of the size and a much more normal weight for a standard bagel, so that has also affected the baking. Shall have to see if we can't come to a happy medium on size and texture eventually.
Am trying to decide between baking temps of 475ºF and 500ºF, though both are well higher than the max temp listed for my parchment paper. :/
Have also been experimenting with toppings. Successes so far: poppy seeds, black sesame seed, caraway seed, flax seed, and kosher salt. Egg wash helps these to stick and to make the bagels brown nicely.