Homemade bagels have always seemed so intimidating. It seems like a multi-step charade that I was a bit hesitant to take on. Until now. Sunday the husband and I went for it. We were craving a good bagel and to be honest, I haven't found one bagel shop in town that meets expectations. I'm not a snob, but I just want bagels that are warm when I sink my teeth in; where the cream cheese melts into the crevices not because it's been warmed up but because it's come straight from the oven.
You can top your bagels with whatever floats your boat. Consider sea salt and pepper, rosemary, sesame seeds, or cinnamon and sugar. I even used a lavender sea salt that was mildly strange but mostly just salty and delicious.
|1 cup plus 2 tbsp||warm water (105 to 115 degrees)|
|1 package||active dry yeast|
|4 tsp plus 1 tbsp||sugar|
|1 tbsp||melted butter|
|1 ¾ tsp plus ½ tsp||salt|
|1 cup plus 3 to 3 ½ cups||bread flour|
|4 quarts||boiling water|
Recipe: The Joy of Cooking