The Bagel Chronicles part 2

The bagel is a simple thing and it can be found from coast to coast. Yet, most of what is passed off as a bagel today is in fact little more than a steamed roll with a hole in middle. Even the once celebrated Noah’s bagel is now akin to the product of every other food factory churning out edible non-foods by the millions each year. Unless you live near someone who sells real boiled bagels your only recourse is to make them yourself.

Today marked the second of my attempts to master the bagel. I have discarded my high fiber flour (see yesterday’s account) and switched to all purpose flour. The result was a dough that felt wetter but also seemed far more elastic. Early this morning I fired up the oven, boiled some water and set them through their paces. The result was a better bagel than yesterday but still not perfect. Good color and crust, the insides were a bit dense and a little too soft to be called a true New Yorker.

Read the rest of the story

These are our all purpose flour candidates. One went roll on me.

These are our all purpose flour candidates. One went roll on me.

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