I love bread. I could eat it for every meal and every course of every meal. Even instead of dessert- and that's something! Doesn't do much for my waistline, but that's a whole other issue.
Not only do I love eating bread but I love making it. It's relaxing, satisfying and the smell that fills the house while it's baking is indescribable. I've baked lots of different breads before but have never tried bagels. Bagels, as far as I 'm concerned, need to have a crispish type crust and a chewy, flavorful bread on the inside. After reading Pioneer Woman's post of the bagel-making experience she had with Smitten Kitchen ( wish I had been there), I decided it was time to give it a try. This is attempt # 1 using Peter Reinhardt's recipe recommended by Smitten Kitchen.
the bagels go into the fridge to rest overnight
Boiling the bagels
Covered in sesame seeds ( yum!)
Verdict: Not difficult to make. I'm not sure my sponge rose to the extent it was supposed to. They didn't come out smooth and shiny like a bakery bagel ( or the one's in Smitten Kitchen's pictures!), but I am determined to keep trying and will re-do this recipe again as well as try some others. In any case they were delicious and the crust was crunchy while the inside was chewy. I had fun going through the process ( not a difficult one at all, just takes time- mostly waiting time) and that's important too. By the way, all the bagels were "inhaled" within a very short period of time and the general reaction was "more!"