Peter Reinhart's Artisan Breads Every Day
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Recipe Review
bes30 from ,
I decided to make this recipe because Peter says that New York City is not the only place you can get great bagels. I recently moved from the NY area down to Washington DC, so I would love if that was the case, so I had to try this recipe.
The recipe is easy to follow. I divided the dough into 113 gram portions and they looked a little small. Since, it was the first time using this recipe, I didn’t make any alterations. After overnight fermentation, they were the same size. I thought they would rise more in the refrigerator. When I took them out of the fridge they immediately passed the “float test”. I boiled them and baked them and again hoped they would rise a bit more. No luck.
Also, for some reason the boiling water overflowed twice after adding the baking soda, so be careful to use a pot that allows for at least 4 inches of water, but also has several inches left in case the baking soda reaction causes an overflow.
The finished product was good, but not great. They tasted like bagels, but I thought they were a bit small and dense for real New York City bagels. I am going to alter the recipe a little bit next time. I may increase the size of the bagels by 50% and try adding a little more yeast, so they rise more and are less dense.
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