16/6/13

madrobins: It's a meatloaf.  Dressed up like a bunny.  (citibit)
This time I tried Smitten Kitchen's bagel recipe.  Smitten Kitchen is, fwiw, my favorite web-based recipe source (I have her cookbook now, and there is much fabulousness therein).  Why am I trying to be bagelish when you can go buy stuff down the street?  It's process, and I sometimes get a little obsessive about process.  I forgot to take pictures in the earlier part of the process, but here's the later stuff:
IMG_0515I forgot to take photos of the sponge, mixing, kneading, or shaping phases, but here are the bagels in the fridge, proofing overnight. Shaping was much improved this time.
IMG_0516And here they are, boiling.  One of the new things: malt syrup in the bagels and in the boiling water.
IMG_0517Bagels, boiled, drying a bit.
IMG_0518Bagels, boiled and seeded, waiting to be baked.
IMG_0519Bagels baking.
IMG_0520Poppy seeded bagels.
Bagels Redux, or: New and Improved!A few caraway bagels (because I love caraway seeds) and the rest plain.

And of course, we have tried one.  And lo, they are tasty.  Now: shower, farmer's market, Chores, etc.  How's your Sunday going?


PS: Special to Chaz--Whole Foods has malt syrup!