Bagels!

Week 2 of the home bagel bakery. I made a batch last weekend that went pretty well, relying on a recipe linked from Slate. I made a few tweaks this week - some structural tweaking (including changing the sugar/salt mix) - and some palate-aesthetic changes - half plain, half garlic dill.

Here is the kneaded dough ready for its rise

And the trays of formed bagels - still need to work on our technique on this front


Boil for a minute...


And then rest while the others get their turn in the tub


Bake for 30 min and you're good to go.


This batch turned out better than last week's batch - no weird sweet taste on day 2, better consistency. They were a bit smaller and some of that may be attributable to the slightly increased amounts of salt slowing down the yeast. But all in all, still v. good and way cheaper than buying.