I never really considered making homemade bagels before. I mean, why go to the trouble (which I assumed was immense) when I can always hit up Village Bagels on Hope Street?
Trouble? Turns out, not so much.
My sister occasionally makes them using Peter Reinhart’s recipe when the family is together. Unlike her, I don’t actually own the book (something I should probably rectify) but Deb at Smitten Kitchen has an old post with her own adaptation of the recipe.
I sent this around to a couple of friends who immediately dismissed it as being too complicated. If you take a closer look, however, it’s not that complex of a process. Anybody can do this.
In fact, they were so successful I can’t even expand on the recipe here, other than to say the next time I make these (today) I will make all 4.5-ounce bagels, the smaller versions were sort of pointless. If you weigh out the bagels to this size, the recipe will yield a baker’s dozen. (Incidentally, the recipe requires barley malt syrup, which was pretty easy to find in Stamford)
CHECK OUT: The recipe here.