I am now waiting for my second batch of "New York Style" Bagels to be done baking. The first batch, which I attempted a few days ago were tasty, yet too heavy. I made a sponge over night and let the dough rise for 2 hours, and had them proof another 1/2 hour. So, hopefully they will be much lighter. Oops, the timer is going off....
Here is the picture; golden: check, crunch: check, true bagel shape: not quite, inside light and airy: check, Tasty: check!
Pros to this Adventure:
- My house smells amazing!
- I have breakfast for the next couple of days.
- I'm getting closer to perfecting my bagels.
- Some of the bagels still fell apart (detached) when boiling.
- Still need to work out the timing of the boiling, ice batch, topping, baking.
- My pizza stone cracked!