I’ve been eyeing the bagels recipe the RLB Bread Bible, and I finally got around to baking them. I was going to wait and have one for breakfast tomorrow, but they just looked so chewy. Also, I ran a half marathon this morning, so that could have something to do with craving for unadulterated carbs.
I used approximately half whole wheat flour. The texture of these bagels is wonderful, but I have a few complaints. First, the egg wash yields a crust that is considerably more brown and crunchy than I would expect from a bagel. Second, the inclusion of a little bit of black pepper in the dough produces a flavor that nags at your tastebuds, but not in a good way. I think I’ll stick to the Martha Stewart recipe–until I come home from the library with another baking book, that is. On the bright side, I formed the bagels with the inelegant but effective “make a ball and poke a hole” method, and none of them came out looking like croissants. Negativity aside, making bagels is fun! I can see why Kevvel digs it.