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It’s better the second time

You can take her out of New York, but she’ll still want bagels. Not from the supermarket either. She might even dream about bagels and wake up with a little drool leaking from between her lips. But that doesn’t mean she ever knew how to make them herself.

Bagels made from scratch, with garlic, onion and sea salt.

Bagels made from scratch, with garlic, onion and sea salt.

It turns out, (after very little research) that boiling the dough in honey water for a minute on each side, and using a little malt in the batter, is what makes a bagel a bagel, (baked at 425 for twenty minutes.)

The first time I made bagels, I handled them too much, and they wilted on me. This time I didn’t rush things. I let them take their time rising the first time, and the second time too when I poked my finger in each one to make a hole. Then after boiling them, I laid them down gently on a well greased pan. The second time was much better.  I’m sure that the more intimate I get with my bagel batter, the better the bagel will be!

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