I’m nofirst time baker when it comes to bagels, but I hadn’t made them in years. Iwas a little rusty. But it is today´s chosen recipe for Tuesdays with Dorie, bycontributing baker Lauren Groveman, and I liked to be able to try anotherrecipe. Our host is Heather of Heather Byte’s where you can find the wholerecipe.
There was atime when I used to make sourdough bagels all the time. Once you have an activesourdough it’s not a big deal. But the flavor is outstanding. I kinda want thatbagel. Which is the closest to a NY bagel I ever made at home.
I was a bitdiscouraged by the fact that it specified that these are cakey with an opensponge, not heavy, stretchy or chewy. Well, I happen to believe that whatconstitutes a bagel is, exclusively, a chewy texture, dense interior and shinysurface.
The doughis very straightforward and has to rest at least 4 hours in the refrigerator.
I bakedthem more than a day later (they can be baked up to 2 days after mixing thedough) and went on to boil them (to kill the yeast a bit so they don’t rise toomuch in the oven, hence the dense interior), sprinkle them with seeds and bakethem in a very hot oven.
The resultwas a very uneven shape, totally my fault, but a nice golden crust. I tastedone warm and then had another one later toasted with cream cheese and chives.
Well, thisrecipe fell short for me. It was more like a bread with a hole, though minealmost dissapeared, the hole that is. It was a time-consuming recipe for aflavor and texture that were not what I want in a bagel. Though when toastedand topped with cream cheese and chives the flavor improves considerably.