The cafe here on campus has the most delicious bagels I have ever tasted. I think they have a bakery drop them off early in the morning because they are all stored in one of those pink sheet cake boxes that comes from a bakery. I have never made anything close to bagels before but I decided to try them. Maybe I could come close to these great bagels I pay $2 for every morning. I followed the recipe in this great bread book by Peter Reinhart.
The dough is very tough to work. My arms got a huge workout and the author is right. You will get tired before you are done working this dough. I took some of the stress off my wrists by using more of my forearm to knead instead of my hands. I also slapped the dough against the counter a bunch of times to help the gluten along.
I promise that the kneading is the hardest part of making bagels. Unless you count waiting. Eventually you will end up with doughy bagels that go into the fridge to rest and develop flavor.
After a night or two of R&R (rest and relaxation). They are ready to go into the pot.
Boil for a minute or two on each side. Sprinkle with salt and pepper (or seeds, or dried onions, or cinnamon and sugar). Put them in the oven for 10 minutes and then you have...
Bagel Beauty!!! Aren't they scrumptious looking?
They tasted great, not even close however to the bagels at the cafe. I am going to have to find out where they get there bagels from. They must be delivered. Perhaps the bakery would be willing to share their secret. Or maybe I can get a dozen to go.