Peter Reinhart's Artisan Breads Every Day
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Recipe Review
The bagel recipe was great! It was easy and fast. The bagels tasted like real, old fashioned bagels, not the fluffy type you buy in the plastic wrapped package at the grocery store. They have weight and chewiness, but they are not tough. The flavor was good. Even with all the steps it was not too time consuming and worked easily into my schedule because of the ability to retard the dough until it was convenient for me to bake.
You will definitely need a mixer for this recipe unless you have strong arm muscles. Bagel dough is dense and stiff. But with the mixer it was no problem at all.
I decided to chill the dough and then form the bagels with cold dough in the morning, and found them a little difficult to form. The dough was—for want of a better description—tight. Next time I will form them first and let them rise overnight in the fridge—I have a doughnut pan that can help them hold their shape (Salvation Army Thrift store for $3).
Boiling the bagels is not as difficult as it sounds, and goes quickly since this recipe makes only 6 bagels. If you want more, make it in two batches because it's hard to handle and double volume of this dough.
They baked up easily and were quickly devoured by my family. I recommend them with cream cheese and blackberry jam.
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